How to Make Jambalaya: A Classic Louisiana One-Pot Meal

Learn how to make a classic one-pot meal from Louisiana called Jambalaya with this simple recipe. This hearty dish is made with chicken, sausage, shrimp, veggies, and rice all blended with spicy and smokey Creole and Cajun flavors. While it is perfect for Mardi Gras, it’s also an excellent weeknight meal for the whole family all year round. In this article, we will guide you on how to make this tasty recipe without compromising on the rice.

How to Make Jambalaya from scratch

Make your own Cajun seasoning

To start with, we will make a homemade Cajun seasoning from scratch. While you can buy packaged Cajun seasoning, it’s always better to make it at home as it’s effortless, and you can save it for future recipes. The ingredients are three tablespoons of paprika, two tablespoons of kosher salt, two tablespoons of garlic powder, one tablespoon of onion powder, one tablespoon of dried oregano, one tablespoon of dried thyme, one tablespoon of cayenne pepper, and one tablespoon of black pepper. This seasoning blend will not only enhance the flavor but will also simplify many recipes by eliminating the need to add the herbs later.

The holy trinity of Jambalaya

The flavor base of jambalaya, and other Louisiana favorites like gumbo, is called the holy trinity. It’s a mix of chopped veggies, similar to a French mirepoix, but instead of celery, carrot, and onion, it’s celery, bell pepper, and onion. For this recipe, you’ll need two ribs of celery, two bell peppers, and one large onion. Chop them all up and add them to a mixing bowl.

Prepare the protein

Andouille sausage is a must when it comes to the protein element of jambalaya. You’ll need 11 ounces of sausage, sliced into bite-sized rounds. Some jambalaya recipes include three proteins (sausage, chicken, and shrimp), while some include only sausage and shrimp. In this recipe, we will add chicken too. Chop a pound of chicken into bite-sized pieces, add a tablespoon of Cajun seasoning, and mix well.

Saute the chicken and sausage Add two tablespoons of olive oil to a large Dutch oven or stockpot over medium-high heat. Add the chicken and saute for several minutes until it’s lightly golden and cooked through. Remove it to a plate, and add sliced sausage. Try to get the sausage in a single flat layer so that it can nicely brown on one side. Once it starts to get that nice crust, flip it over and brown the other side. Once it’s done, remove it to the same plate or bowl with the cooked chicken.

Put it all together

Now that you have your holy trinity sauteed and your proteins cooked, it’s time to put everything together. Add four cloves of minced garlic to the pot, saute for a minute, and then add the chopped veggies. Cook them until they’re tender, which should take about five minutes. Add a tablespoon of tomato paste, stir, and cook for another minute. Then add a can of diced tomatoes and a cup of uncooked long-grain white rice, followed by two cups of chicken broth. Stir everything together and bring it to a boil. Once it’s boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 20 minutes.

Add the Shrimp

Add one pound of peeled and deveined raw shrimp to the pot and stir everything together. Cover the pot and let it cook for another five minutes or until the shrimp is pink and cooked through.

Serve and Enjoy

Jambalaya is best served hot with chopped fresh parsley on top. It’s a hearty and delicious meal that will transport you straight to Louisiana. This recipe feeds about six people, and you can store any leftovers in the fridge for up to three days.

Print