Although I was “not an easy child,” my Cajun daddy says there are many reasons he loves me. I think this recipe may be at the top of a very short list!
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil, once around the pan
- 1 tablespoon butter
- 1 pound boneless, skinless white or dark meat chicken
- 3/4 pound andouille, casing removed and diced
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 1 green bell pepper, chopped
- 1 bay leaf, fresh or dried
- Several drops hot sauce or 2 pinches cayenne pepper
- 2 to 3 tablespoons (a handful) all-purpose flour
- 1 (14-ounce) can diced tomatoes in juice
- 1(14-ounce) can or paper container chicken stock or broth
- 1 teaspoon (1/3 palmful) cumin
- 1 rounded teaspoon (1/2 palmful) dark chili powder
- 1 teaspoon (1/3 palmful) poultry seasoning
- 1 teaspoon Worcestershire sauce
- 1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
- Coarse salt and black pepper
- Chopped scallions, for garnish
- Fresh thyme, chopped for garnish
- 2 cups enriched white rice
Instructions
- Cook rice to package directions.
- Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
- Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
- Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1097 |
| Total Fat | 50 g |
| Saturated Fat | 16 g |
| Carbohydrates | 96 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 64 g |
| Cholesterol | 327 mg |
| Sodium | 1647 mg |
Reviews
Jambalaya? Better named “Chicken and Andouille Stew”. Just saying.
First I like this recipe because it’s the classic ingredients, tastes great and easy to make. Second since it’s just my spouse and me, there’s usually leftovers. Keeping the rice separate avoids a gummy container of jambalaya when we go for the leftovers. True, not traditional but works for us
Been making this dish for years now. Always a favorite in my family. Tastes even better the next day!
I make this recipe all the time for my family and they absolutely love it!! Thanks Rachel for sharing it with us!!
Wonderful recipe.Easy and bursting with flavor. I added 1 smashed diced garlic glove . Definitely going in my best recipe file. Crowd pleaser. Served this with Indian Naan for dipping. Yummo !
Made this tonight! Absolutely delicious! Easy recipe to follow! A definite keeper!
I’ve made this several times; served also to my brother and sister in law. Everyone loves it. It’s easy and quick to make, directions are very clear, and it’s delicious. I really don’t care if some of the purists out there want to squabble about whether the rice is cooked in the jambalaya; it works either way. I’ve used white rice some times and brown other. Depends on how much time I have to cook. Both are good. Thank you, Rachael Ray!
I was born and raised in Louisiana and am almost 70 years old. The ONLY time I have ever seen jambalaya made as a concoction to serve over rice was in Connecticut eatery that admitted they had no real knowledge of how to make it. EVERYWHERE in Louisiana – also know as Cajun Country where both Cajun and Creole food reign – jambalaya is made with the rice COOKED INTO THE liquid ingredients. This doesn’t even look good!
This is a go to recipe for me; it is absolutely delicious, feeds a large group. Not really sure how anyone could give it a one star for flavor. It’s totally not traditional but really good regardless.
Looks good but that s. It jambalaya