Spicy, hearty, and incredibly flavorful, jambalaya is a New Orleans classic for good reason. Its complex flavor is informed by cuisines from around the world—Spanish, West African, and French to name a few. Our recipe combines three proteins and vegetable-packed rice for a flavor-packed dish that will warm you up all year long. Keep reading on for all of our top tips on how to make it the best it can be:
The key ingredients for jambalaya:
— The shrimp. We recommend peeling and deveining your shrimp before cooking—it will make the entire process that much easier.
— The sausage. Characterized by its smoky flavor and specific blend of spices, andouille is a MUST. If you can’t find andouille sausage near you, you could start with ground pork and build the usual flavors in with plenty of smoky spices with a bit of heat.
— The chicken. We used boneless, skinless chicken breasts in this recipe, but you can also use boneless, skinless chicken thighs if you prefer. Just remember, you may need to add a bit longer for your cook time if you choose to do so.
— The best rice for jambalaya. Long grain is best; other types of rice might get mushy or clump together when cooked in this style.
Serving ideas for jambalaya:
Honestly, jambalaya is a complete meal on its own. You’ve got protein, carbs, and veggies all in one. If you want to make a side dish, we’d pick something light and crunchy like a salad or roasted veggies. This hearty dish brings a lot of flavor to the table, so something simple and fresh is best. Some of our favorite options? Air fryer okra, sautéed mustard greens, or a cucumber, tomato, and red onion salad would all be perfect. Looking for something heartier? Hush puppies or Southern-style cornbread are classic pairings.
How to store jambalaya:
It’s best to store this dish for no longer than 3 to 4 days in an airtight container in the refrigerator. To reheat, add a little vegetable oil to a large skillet and add your leftovers, stirring occasionally. A dish like this can be tricky to reheat and can easily turn to mush—frying it in a pan can help bring some much needed texture. Let the rice crisp up on the bottom of the pan, but try to avoid cooking the shrimp too much longer, since it can get tough and chewy the longer it cooks.
Have you made this recipe? Let us know how you liked it in the comments below!
Spicy, hearty, and incredibly flavorful, jambalaya is a New Orleans classic for good reason. Its complex flavor is informed by cuisines from around the world—Spanish, West African, and French to name a few. Our recipe combines three proteins and vegetable-packed rice for a flavor-packed dish that will warm you up all year long. Keep reading on for all of our top tips on how to make it the best it can be:
The key ingredients for jambalaya:
— The shrimp. We recommend peeling and deveining your shrimp before cooking—it will make the entire process that much easier.
— The sausage. Characterized by its smoky flavor and specific blend of spices, andouille is a MUST. If you can’t find andouille sausage near you, you could start with ground pork and build the usual flavors in with plenty of smoky spices with a bit of heat.
— The chicken. We used boneless, skinless chicken breasts in this recipe, but you can also use boneless, skinless chicken thighs if you prefer. Just remember, you may need to add a bit longer for your cook time if you choose to do so.
— The best rice for jambalaya. Long grain is best; other types of rice might get mushy or clump together when cooked in this style.
Serving ideas for jambalaya:
Honestly, jambalaya is a complete meal on its own. You’ve got protein, carbs, and veggies all in one. If you want to make a side dish, we’d pick something light and crunchy like a salad or roasted veggies. This hearty dish brings a lot of flavor to the table, so something simple and fresh is best. Some of our favorite options? Air fryer okra, sautéed mustard greens, or a cucumber, tomato, and red onion salad would all be perfect. Looking for something heartier? Hush puppies or Southern-style cornbread are classic pairings.
How to store jambalaya:
It’s best to store this dish for no longer than 3 to 4 days in an airtight container in the refrigerator. To reheat, add a little vegetable oil to a large skillet and add your leftovers, stirring occasionally. A dish like this can be tricky to reheat and can easily turn to mush—frying it in a pan can help bring some much needed texture. Let the rice crisp up on the bottom of the pan, but try to avoid cooking the shrimp too much longer, since it can get tough and chewy the longer it cooks.
Have you made this recipe? Let us know how you liked it in the comments below!
- Yields:
-
4
serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 40 mins
- Cal/Serv:
- 667
Directions
-
- Step 1
In a large pot over medium heat, heat oil. Add onion and bell peppers; season with salt and pepper. Cook, stirring occasionally, until softened, about 7 minutes.
- Step 2Stir in chicken and oregano; season with salt and pepper. Cook, stirring occasionally, until chicken is golden, about 5 minutes. Add sausage, tomato paste, and garlic and cook, stirring, until fragrant, about 1 minute. Add stock, tomatoes, rice, and Old Bay. Reduce heat to medium-low, cover with a tight-fitting lid, and cook until rice is tender and liquid is almost absorbed, about 20 minutes.
- Step 3Add shrimp and cook, tossing to combine, until pink and just cooked through, 3 to 5 minutes.
- Step 4Divide jambalaya among bowls. Top with scallions.
- Step 1
Related Video: Shrimp Étouffée
