Louisiana Jambalaya
Instructions
- 1
Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the andouille sausage slices until crispy on both sides, about 5 minutes. Remove and set aside.
- 2
In the same pot, season chicken pieces with salt and pepper, then brown on all sides, about 6-8 minutes. Remove and set aside with the sausage.
- 3
Add the onion, bell pepper, and celery (the holy trinity) to the pot. Cook for 5-6 minutes until vegetables are softened, stirring occasionally.
- 4
Add minced garlic and cook for another minute until fragrant.
- 5
Stir in the rice, coating it with the oil and vegetables. Cook for 2-3 minutes, stirring frequently.
- 6
Add paprika, oregano, thyme, and cayenne pepper. Stir to coat the rice and vegetables with the spices.
- 7
Pour in the diced tomatoes with their juice and chicken stock. Add bay leaves and bring to a boil.
- 8
Return the sausage and chicken to the pot. Reduce heat to low, cover, and simmer for 20 minutes without lifting the lid.
- 9
Quickly add the shrimp on top of the rice (don't stir), cover again, and cook for another 5-7 minutes until shrimp are pink and rice is tender.
- 10
Remove from heat and let stand covered for 5 minutes. Remove bay leaves.
- 11
Gently fluff with a fork, taste and adjust seasoning with salt and pepper as needed.
- 12
Garnish with sliced green onions and fresh parsley before serving.
Chef's Note
"This one-pot wonder brings the soul of Louisiana right to your table - don't be intimidated by the ingredient list! The key is building layers of flavor with the holy trinity (onion, bell pepper, celery) and letting the rice soak up all those incredible spices and juices."
