To me, jambalaya is one of the three main dishes in New Orleans that happily involve rice. There’s gumbo, a nice stew served poured over or aside rice, and etouffée which has a bit of a thicker sauce. Jambalaya stands apart from those two in that it’s made all in one pot, rice included. This is simple cooking — you can add shrimp at the end, as here, but I often do not and instead use this recipe to clean out the meat section of my refrigerator. I can also admit to sometimes using rotisserie chicken or pork chops in place of the meat here. Whatever works, works!
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 1 hr |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 3 tablespoons vegetable oil
- 1 pound andouille sausage, sliced into 1/2-inch-thick rounds
- 1 pound boneless, skinless dark meat chicken, cut into 1-inch cubes
- 2 tablespoons Cajun seasoning, such as Tony Chachere’s
- 10 to 12 sprigs thyme, destemmed and finely chopped
- 3 stalks celery, finely chopped
- 1 green bell pepper, seeded and finely chopped
- 1 red bell pepper, seeded and finely chopped
- 1 large sweet onion, finely chopped
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 tablespoon filé powder, plus more for dusting, such as Zatarain’s
- One 14-ounce can or 1 3/4 cups crushed tomatoes
- 1 tablespoon roasted chicken stock base, such as Better Than Bouillon
- 1 1/2 cups long-grain rice
- 8 ounces large shelled and deveined shrimp, tails removed
- 2 to 3 shakes hot sauce, such as Crystal Hot Sauce
- 2 scallions, green parts only thinly sliced on the bias (white parts saved for another recipe)
Instructions
- For the meat: Add the oil to a large pot or Dutch oven and heat over medium-high heat. When the oil begins to swirl, add the sausage and allow the rounds to get color while stirring occasionally, 6 to 8 minutes. Remove to a plate with a slotted spoon, leaving the fat in the pot. Add the chicken and Cajun seasoning to the pot. Cook to get color on the chicken just like the sausage, 6 to 8 minutes, then remove to the same plate with a slotted spoon.
- For the veggies: Lower the heat to medium. Add the thyme, celery, bell peppers, onion, red pepper flakes, a pinch of salt (remember the Cajun seasoning has salt!) and a few grinds of black pepper. Cook while stirring until everything is tender, 3 to 5 minutes. Add the filé powder and crushed tomatoes and cook, stirring occasionally, until the color deepens and the contents of the pot thickens, 8 to 10 minutes.
- To finish: Add the chicken stock base and 4 cups water to the pot. Return the chicken and sausage and any collected juices to the pot. Stir in the rice. Turn the heat down to low, cover and cook until the rice is tender, about 25 minutes.
- Add the shrimp to the pot along with a few shakes of hot sauce. Stir and cover. Cook until the shrimp is pink and cooked through, 2 to 3 minutes more. Serve topped with the scallion greens and a dusting of filé powder.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 446 |
| Total Fat | 25 g |
| Saturated Fat | 7 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 22 g |
| Cholesterol | 97 mg |
| Sodium | 635 mg |
| Serving Size | 1 of 10 servings |
| Calories | 446 |
| Total Fat | 25 g |
| Saturated Fat | 7 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 22 g |
| Cholesterol | 97 mg |
| Sodium | 635 mg |
Reviews
Easy to make but a little too hot for my taste. The heat masked all the delicious flavors. Next time I will try half the cajun seasoning.
The family loved this! I used 1/2 of the spices since we do not like things very spicy!
This is a great recipe made it last night and it was delicious, the only thing I will add more water for cooking
My husband did not care for this at all. I thought is was good, but did not care for the shrimp in it. Will not make this again.
Easy to make, very delicious. Had to order the File’ online couldn’t get it in any grocery stores in NH
Made for Fat Tuesday. Very good. Husband and daughter loved it…me too! It’s a keeper.
Made this tonight for Fat Tuesday. My Hubby said, ‘Get rid of every other recipe you have for Jambalaya. This is the best you’ve ever made and you can make it every week!’
Loved this! Not much of a shrimp person in my jambalaya, so I added more andouille and chicken. Could not find the filé powder anywhere in UT. Ordered it online but wanted this for Fat Tuesday! Amaziing! Spicy but oh so good!
This recipe was delicious and easy to make. The seasoning was perfect. My husband said it was the best thing I cooked in a long time. I will be trying more of your recipes, Sunny!!
Sunny said not to wash the rice.
Sorry Sunny, you should always wash your rice. It contains arsenic and heavy metals you do not want to eat.
Sorry Sunny, you should always wash your rice. It contains arsenic and heavy metals you do not want to eat.