Prepare the Ingredients: Start by gathering all the ingredients. Cut the chicken into bite-sized pieces, slice the sausage, and chop the vegetables.
Cook the Sausage and Chicken: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the sausage and cook until browned, about 5 minutes. Remove and set aside. In the same pot, add the chicken pieces, season with a pinch of salt and pepper, and cook until browned and cooked through, about 7-8 minutes. Remove and set aside with the sausage.
Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, bell pepper, celery, and garlic. Sauté until softened, about 5 minutes.
Build the Flavor Base: Stir in the paprika, thyme, cayenne pepper, oregano, and a pinch of salt. Let the spices cook for 1-2 minutes to release their aroma.
Simmer the Rice: Add the diced tomatoes, tomato paste, and chicken broth to the pot, stirring well. Bring the mixture to a simmer. Add the rice, bay leaves, and return the sausage and chicken to the pot. Stir everything together, cover the pot, and let it simmer on low heat for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
Add the Shrimp: In the last 5-7 minutes of cooking, add the shrimp to the pot. Stir and cover to allow the shrimp to cook through. The shrimp should turn pink and opaque.
Final Touches: Remove the bay leaves and adjust seasoning with salt and pepper if needed.
Serving and Storage Tips:
Serving: Serve your jambalaya hot, garnished with fresh parsley and green onions for an extra burst of color and flavor. It’s perfect on its own or paired with a side of crusty bread.
Storage: Leftover jambalaya can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. If you have extra rice left over, you can add a splash of chicken broth while reheating to keep it moist.
Freezing: You can also freeze jambalaya for up to 3 months. Let it cool completely before transferring it to a freezer-safe container.
Variations:
Vegetarian Version: Skip the chicken, shrimp, and sausage and use vegetable broth instead of chicken broth. You can add more vegetables like zucchini, mushrooms, or okra to give the dish extra texture.
Spicy Twist: If you love heat, add chopped jalapeños or a few dashes of hot sauce to kick up the spice level.
Different Proteins: Swap the shrimp for crawfish, or add a variety of seafood for a more coastal take on the dish. You can also use chicken breast or a different sausage like chorizo.
FAQs:
1. Can I use brown rice instead of white rice?
Yes, you can! However, brown rice will require a longer cooking time and more liquid. Add an additional 1/2 cup of broth and let it simmer for about 40-45 minutes.
2. Can I make jambalaya ahead of time?
Absolutely! Jambalaya can be made ahead of time and stored in the fridge for a few days. The flavors will actually deepen and meld together, making it even tastier the next day.
3. Can I adjust the spiciness level?
Yes, if you prefer a milder dish, reduce the amount of cayenne pepper or omit it entirely. You can also skip the hot sauce or use a milder sausage.
4. What can I serve with jambalaya?
Jambalaya is a hearty dish, but it pairs well with a simple green salad, cornbread, or a refreshing cucumber salad to balance out the richness of the dish.
Enjoy your jambalaya journey! Whether it’s your first time making it or a beloved tradition, this dish brings all the delicious flavors of Louisiana right to your kitchen.
