A jambalaya is a Spanish-and French-influenced Creole dish made with rice, spices, and your choice of chicken, ham, sausage, seafood, or a combination of them. There are various ways to make jambalaya, but the traditional Cajun brown jambalaya and the Creole-style red jambalaya (made with tomatoes) are the most popular ones.
This jambalaya recipe is simple, yet very authentic—Yummy columnist Sari Jorge got it from a friend who worked as a chef in New Orleans. The best part? It’s a one-pot dinner that’s quick and easy to prepare.
- 150 Grams bacon diced
- 1 piece Hungarian sausages sliced
- 1 piece Spanish chorizo sliced
- 2 tablespoons Butter
- 300 Grams Chicken (use chicken thighs), skinless, boneless, cut into 1-inch cubes
- Salt to taste
- 1/2 Cup white onion diced
- 2 stalks celery diced
- 1 piece red bell pepper seeded and diced
- 3 cloves Garlic minced
- 2 cups long-grain rice
- 1/2 teaspoon dried thyme leaves
- 2 pieces bay leaf
- 1 tablespoon paprika
- 1/2 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 1 Cup canned crushed tomatoes
- 1 Cup chicken bouillon cube dissolved in 1 cup water
- 1/2 Cup beef bouillon cube dissolved in 1/2 cup water
- 250 Grams Shrimp peeled
- 1/4 Cup green onion chopped
- Heat a saucepot over high heat until smoking. Add bacon, sausage, chorizo, and butter, stirring often with a wooden spoon. Meanwhile, season chicken with salt and pepper.
- Add chicken to the pot and allow to brown, about 10 minutes. Add onions; cook until golden brown and caramelized, about 5 minutes. Add bell pepper, celery, and garlic; cook for 3 more minutes, stirring occasionally.
- Add rice, dried thyme, bay leaves, paprika, cayenne, and salt to the pot; cook, stirring often, for about 3 minutes.
- Add tomatoes, and chicken and beef stock; bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
- Remove lid, and add shrimp and green onions. Cook for 5 minutes more or until rice is cooked. Fluff jambalaya with a fork before serving.