Have the flavors of a New Orleans favorite in your own kitchen!
Jambalaya originates from New Orleans, Louisiana. It is similar to a dish called paella from Spain. During the 1700’s when Spanish Colonists attempted to make paella in Louisiana they discovered that there was no saffron to be found. Saffron is one of the most key components to paella. Thus, the Spanish Colonists had to make a new version of paella using ingredients local to south Louisiana. What came of it became Jambalaya.
I began cooking this dish a few years ago. My mother-in-law had gifted me Cajun spices, and one day I noticed I had the ingredients for Jambalaya in the house already; proteins, onion, bell pepper, rice, and tomatoes. I got out a pot and went to work. Now Jambalaya is adored in our house. It is a warm inviting dish that can be a vehicle for leftover ingredients in the fridge. Everyone has their own take on it. My husband prefers it a little spicier, while I prefer it mild, but all in all we love to eat it. Jambalaya is a comfort and a pleasure to taste. It is a wonderful dish to have for entertaining because it is easy to make in large batches.
Chicken and Sausage Jambalaya Recipe
Prep Time 15 min Cook Time 43 min
Wine Pairing Suggestion: Chardonnay
2 tablespoons vegetable oil, divided
1 1/2 pounds boneless chicken thighs, cut into 1 inch pieces
6 ounces Andouille sausage
Kosher salt and freshly ground black pepper
1 small yellow onion, chopped or 1/2 of a large yellow onion, chopped
1 green bell pepper, chopped
2 stalks of celery, chopped
1 tablespoon chopped garlic
1 tablespoon Cajun seasoning
1/4 teaspoon paprika
2 cups long grain rice
3 cups chicken broth
1 can diced tomatoes with juice (14.5 ounces)
1 tablespoon chopped fresh parsley for garnish
In a large, heavy-bottomed pot, preferably non-stick, add 1 tablespoon of oil. Heat pot to medium heat. Add chicken and sausage, season with salt and pepper and brown on both sides, about 8 minutes. Remove proteins to a plate.
Add the other tablespoon of oil to the pan. Then add onions, celery, and peppers and cook until vegetables have softened. This will be about 5 minutes.
Then add garlic, Cajun seasoning, salt and pepper to taste, and stir. Incorporate the rice and stir. Add the proteins back into the pot, along with the tomatoes, and the chicken broth. Season with salt and pepper and give the pot a stir.
Bring pot to a boil, cover with a lid, then reduce heat to a simmer. Cook until all the liquid is absorbed and the rice is tender. This will take about 30 minutes.
Garnish with parsley and serve.
How to make the dish work for vegetarian/vegan diets?
Replace chicken with canned chickpeas, drained. Substitute sausage with canned red kidney beans, drained. Use vegetable broth instead of chicken broth.
DID YOU MAKE THIS DISH?
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