- This jambalaya recipe is Louisiana's classic one-pot meal
that's a hearty blend
of chicken, sausage, shrimp, veggies, and rice
all brimming with spicy and smokey Creole and Cajun flavor.
Now, a lot of people are intimidated
to make this recipe thinking
that it must be difficult to make,
but it's actually super easy
as long as you don't screw up the rice,
and that's where most people go wrong.
So I've got some extra tips
in today's video to help you out in that area.
And while it goes without saying
that this recipe is perfect for Mardi Gras,
it's also perfect for a tasty weeknight meal year round
that'll feed the whole family.
So let me show you how to make it.
To get started,
we're gonna make a homemade Cajun seasoning from scratch.
You can of course buy a packaged Cajun seasoning,
but it's so easy to make a blend at home
and then save it for future recipes.
My version includes three tablespoons of paprika,
two tablespoons of kosher salt,
two tablespoons of garlic powder,
one tablespoon of onion powder,
one tablespoon of dried oregano,
one tablespoon of dried thyme,
one tablespoon of cayenne pepper,
and one tablespoon of black pepper.
The herbs in my blend actually make it a cross
between a Creole and a Cajun seasoning
but it simplifies many recipes
in that you don't have to add those herbs later.
And of course, I store the blend in my spice jars
which I showed you on my spice drawer organization video.
The flavor base of jambalaya and other Louisiana favorites
like gumbo is something called the holy trinity.
And it's similar to a French mirepoix of chopped veggies,
but instead of celery, carrot, and onion
it's celery, bell pepper, and onion.
It's also not
unlike the Spanish sofrito of aromatic veggies,
which includes onion, garlic, bell peppers, and tomatoes.
In fact, similar veggie flavor bases
are common in many cuisines
from Cuban to Colombian, Brazilian, Filipino, and more
with slight tweaks here or there.
It's a great way to bulk up recipes with veggies
and, of course, make everything taste better.
But for today's jambalaya recipe,
you'll need two ribs of celery,
two bell peppers, and one large onion.
And once you've chopped them all up,
add them to a mixing bowl.
And you can just pile them on top of each other
and then set that bowl aside for now.
Next up is four garlic cloves.
So I'll give them a quick bash
with the side of my knife, then peel off their skins.
And then also set these aside
to take over to the stove here in a second.
When it comes to the protein element of jambalaya,
Andouille sausage is a must.
This smoked pork sausage originates from France
and if you've ever visited New Orleans before
you know Cajun food is an eclectic mix of cuisines
because of immigrants from many countries.
But if you can't find Andouille sausage,
you can substitute it with Spanish chorizo
which has a similar spice and smoked flavor.
You'll need 11 ounces of sausage
and you can just slice it up into bite-sized rounds
and then add it to a separate prep bowl.
Now, some jambalaya recipes include three proteins
which are sausage, chicken, and shrimp
and some just include the sausage and shrimp.
I personally like to add the chicken,
and you can use boneless skinless chicken breast
or chicken thighs.
It's up to you
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But either way, you'll need a pound of chicken.
And just chop that up into bite-sized pieces
and add it to a mixing bowl.
Season the chicken
with a tablespoon of your Cajun seasoning,
and then use your hands to make sure all the pieces
are well coated.
All right, let's get to sauteing a few things.
Add two tablespoons of olive oil to a very large Dutch oven
or stock pot over medium high heat.
Add the chicken and saute it for several minutes
until it's lightly golden and cooked through.
Then remove it to a plate,
and I'm just using my flat skimmer
as it can scoop up the pieces faster.
If you feel like the pot needs a bit more oil,
go ahead and add another tablespoon or so
and then toss in the sliced sausage.
Try to get the sausage in a single flat layer
so that it can nicely brown on one side.
Once it starts to get that nice crust on it,
flip it over and brown the other side.
And I should mention
that this sausage is already pre-cooked
so you don't need to worry about cooking it through.
Once that's done, remove it to the same plate
or bowl with your cooked chicken.
Now the bottom of your pot
may look a bit burned at this point
but that's all super tasty flavor that will release as soon
as we add the holy trinity of veggies.
So dump those into the pot.
I'm sure you guys know this from my other recipes
but as you saute those chopped onions and veggies,
they release moisture
and that moisture will naturally deglaze the pan.
So saute them for about four to five minutes
or until they've softened.
Add the garlic by mincing it straight into the pot,
then add 1/2 a teaspoon of red pepper flakes for extra spice
and another tablespoon of Cajun seasoning.
Stir that together for 30 seconds or so
and then add 1 1/2 cups of rinsed long-grain white rice.
And before we go any further,
I'm gonna pause here for a second
and tell you where many folks screw up
and that's that they cook the rice way too long in the pot
and it ends up mushy.
I'm using a white basmati rice today
and it only needs to cook for 10 to 12 minutes,
but if you really want to ensure firmer separate grains
you can use parboiled rice
that has been partially boiled in the husk.
It's a bit harder to overcook and turn mushy,
though it does require more time, about 25 minutes.
I've listed these tips
on the recipe blog post on my website,
but just wanted to call this out
as I've heard from too many people
who have ended up with mushy jambalaya
using a white basmati rice
and cooking it for 25 to 30 minutes
because that's what some online recipes say to do
without talking about the different types of rice.
Okay, so back to today's recipe.
I'm using the white basmati rice,
so I'll measure out 1 1/2 cups,
give that a quick rinse under the faucet,
and then we're back to where we were,
which is adding it to the sauteed veggies.
Stir the rice for a minute minute
so it can get all coated in that flavor.
Then add one bay leaf, one 15-ounce can of crushed tomatoes,
and three cups of low-sodium chicken broth.
Though if you opt for the parboiled rice,
you'll likely need a bit more broth or liquid.
Give that a stir, bring it to a simmer,
then reduce the heat to low and cover the pot.
Cook the rice for about seven to eight minutes
or until it's just al dente.
You do not want it fully cooked at this stage.
And I'll stir it once or twice while it's cooking
just to make sure it's not sticking to the bottom.
But don't over stir as that will make it more starchy.
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When the rice is al dente
and it's still looking a bit soupy,
remove the bay leaf and then add one pound of jumbo shrimp,
along with your sausage and chicken back to the pot.
Turn off the heat and gently stir this together
so that the shrimp get buried in the hot rice and veggies.
Then cover the pot.
The residual heat should cook the shrimp
in about four to five minutes.
The chicken and sausage will warm up
and all of the residual liquid will be absorbed
by the rice as it continues to steam.
Your jambalaya recipe is now done
and you can see that the shrimp are opaque and pink
when you give it a final stir or two.
Trust me when I say that your kitchen is gonna smell
like one fantastic Mardi Gras party.
And then all that's left to do
is add some bright green garnishes,
like chopped green onions and parsley.
This recipe is such a simple mix
of veggies, spices, rice, and protein,
and it's a classic one-pot meal
that will certainly fill you up
and make your taste buds happy.
I enjoyed leftovers of this recipe all week long
and I was certainly not upset about it.
Don't forget that all of the step-by-step details
and photos of this recipe are on my website,
along with the recipe for the Cajun seasoning
and a recipe for creamy Cajun chicken
that's pretty darn fantastic
and you should definitely try that one as well.
Hit the thumbs up button if you enjoyed this video,
share it with your family and friends,
and I will see you guys again in the next video.
(bright music continues)