Savory and Spicy Seafood Jambalaya: A Southern Delight

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 1 lb chicken breast, cut into pieces
  • 1/2 lb andouille sausage, sliced
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves of garlic, minced
  • 1 can diced tomatoes
  • 1 cup uncooked white rice
  • 3 cups chicken broth
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 2 bay leaves
  • 1 cup frozen okra
  • 2 green onions, chopped
  • Salt to taste
  • 2 tbsp olive oil

Steps and instructions

  1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
  2. Add the chicken and sausage, cook until browned, then remove the meat from the pot and set aside.
  3. Add the remaining olive oil to the pot, then add the onion, green bell pepper, and celery. Sauté until the vegetables are softened.
  4. Add the garlic, and cook for another minute.
  5. Stir in the diced tomatoes, white rice, chicken broth, paprika, garlic powder, onion powder, black pepper, thyme, oregano, cayenne pepper, and bay leaves. Bring to a simmer.
  6. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is nearly cooked.
  7. Stir in the shrimp, okra, and the cooked chicken and sausage. Cover the pot again and cook for another 10 minutes, or until the shrimp are cooked through.
  8. Remove the bay leaves, then season the jambalaya with salt to taste.
  9. Sprinkle the chopped green onions on top before serving.

Tools for making

  • Large pot - A large pot is needed to cook the jambalaya and hold all the ingredients.
  • Cutting board - A cutting board is necessary for chopping the vegetables and meat.
  • Knife - A good knife is essential for cutting the chicken, sausage, and vegetables.
  • Measuring cups - Measuring cups are required for accurate measurements of ingredients like rice and chicken broth.
  • Wooden spoon - A wooden spoon is useful for stirring the jambalaya while it simmers.
  • Can opener - A can opener is needed to open the can of diced tomatoes.
  • Spatula - A spatula can be useful for flipping the chicken and sausage while browning them.
  • Lid - A lid is necessary to cover the pot while the jambalaya simmers.

Recipe variations

  • Instead of shrimp, you can use other seafood such as crawfish, crab, or a combination of seafood.
  • For a meat-free option, omit the chicken and sausage and add extra vegetables like mushrooms, zucchini, or eggplant.
  • Add some heat by including chopped jalapenos or cayenne pepper for a spicier version.
  • Experiment with different types of rice like brown rice or wild rice for a nuttier flavor and added texture.
  • Include additional vegetables such as diced tomatoes, corn kernels, or bell peppers of different colors to add more color and variety to the dish.
  • For a smoky flavor, substitute andouille sausage with smoked sausage or smoked tofu.
  • Add some Cajun seasoning or Creole seasoning to enhance the flavor profile.
  • Incorporate different herbs and spices like basil, parsley, or thyme based on your taste preferences.
  • For a gluten-free version, ensure that the sausage used is gluten-free and substitute the regular chicken broth with gluten-free chicken broth.

Recipe overview

This hearty Seafood Jambalaya recipe is a flavorful and satisfying dish that's perfect for spice and seafood lovers - or anyone who loves a good southern meal. It's filled with shrimp, chicken, and andouille sausage, along with a variety of vegetables and an array of spices. The ingredients are cooked together in one pot, making this not only a flavorful meal but also a convenient one with minimal cleanup. Expect a burst of savory, spicy, and slightly smoky flavors with every bite. The recipe takes about an hour to prepare and cook, and it yields 6-8 servings - making it a perfect option for feeding a crowd or meal prep. Get ready to enjoy a classic Louisiana dish right at your own dining table!

Common questions

  1. Can I use frozen shrimp instead of fresh shrimp? Yes, you can use frozen shrimp for this recipe. Just make sure to thaw and drain them properly before adding to the jambalaya.
  2. Can I substitute the andouille sausage with a different type of sausage? Absolutely! If you can't find andouille sausage, you can use any smoked sausage or spicy sausage of your choice.
  3. Is it necessary to use okra? While okra is a traditional ingredient in jambalaya, you can omit it if you don't have access to it or if you don't enjoy the taste. The jambalaya will still be delicious without it.
  4. Can I use brown rice instead of white rice? Yes, you can use brown rice, but keep in mind that it will take longer to cook. Adjust the cooking time accordingly and add a little extra liquid if needed.
  5. Can I make this recipe ahead of time? Yes, you can make the jambalaya ahead of time and reheat it when ready to serve. It actually tastes even better the next day as the flavors have time to meld together.
  6. Is this recipe spicy? The jambalaya has a mild to medium level of spiciness. If you prefer it to be spicier, you can increase the amount of cayenne pepper or add some hot sauce to taste.

Serving dishes and utensils

  • Large pot - A large pot is needed to cook the jambalaya and accommodate all the ingredients.
  • Cutting board - A cutting board is useful for chopping the vegetables and preparing the chicken.
  • Knife - A knife is essential for cutting the chicken breast, slicing the sausage, and mincing garlic.
  • Wooden spoon - A wooden spoon is helpful for stirring and combining the ingredients in the pot.
  • Measuring cups - Measuring cups are necessary for accurately measuring the rice, chicken broth, and other ingredients.
  • Can opener - A can opener is required to open the can of diced tomatoes.
  • Spatula - A spatula can be used for flipping the chicken and sausage while browning them.
  • Lid - A lid is needed to cover the pot during the simmering process.
  • Tongs - Tongs come in handy for handling the shrimp and adding them to the jambalaya.

Origin stories

Jambalaya carries the hallmark of the colorful and diverse tapestry that is Louisiana's history. With roots in Spanish, French, and West African cultures, this dish is a true melting pot of flavors and ingredients. It is believed to have originated from the Spanish dish paella. However, since saffron was not readily available in the New World, tomatoes were used in its place, creating a unique twist. As the dish evolved, local ingredients such as shrimp, chicken, and andouille sausage were added to the mix. To this day, jambalaya remains a staple in Louisiana cuisine, embodying the rich and vibrant culture of the region in every bite. Savoring a plate of jambalaya is like taking a culinary journey through the bayous of Louisiana, a testament to the state's blend of cultures.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.