This jambalaya recipe is chicken, smoked sausage, and rice in one pot. It is not gumbo served over rice or dirty rice.
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Jambalaya
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Jambalaya. From Your Daily Hit.
Ingredients
Scale
- 2 tablespoons oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 2 garlic cloves
- 8 ounces (227g) smoked sausage, sliced
- 1 pound (450g) chicken thighs, cubed
- 1 teaspoon paprika
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1 can (15 ounces / 425g) diced tomatoes
- 1 1/2 cups (280g) long-grain rice
- 3 cups (720ml) broth
Instructions
- Cook onion, pepper, and celery in the oil until soft. Add garlic, sausage, and chicken. Cook until the chicken is no longer pink.
- Stir in paprika, thyme, and salt.
- Add tomatoes, rice, and broth. Bring to a simmer.
- Cover and cook 20 minutes. Rest off the heat 5 minutes, then fluff.
Notes
Stir the rice once, then leave it. Constant stirring makes it gummy.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun
Trinity
Onion, pepper, celery. Cook them until soft before the rice.
Rice
Long-grain. Short-grain sticks together.
Cover
Leave the lid on. Peeking lets out the steam the rice needs.
Rest
Five minutes off the heat finishes the last of the liquid.
Nutrition (estimated)
About 460 calories per serving. Estimate only, not a lab test.
FAQ
Shrimp?
Add it in the last 5 minutes so it does not turn rubbery.
Brown rice?
It needs more liquid and more time. This pot is long-grain white rice.
Heat?
Paprika is mild. Cayenne is optional, a pinch at a time.
Leftovers?
Three days. Add a splash of broth when you reheat.
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