Buttery rich sausage and chicken sharing a boiling dutch oven with garlic/onion infused rice that is so moist and tender it practically will melt in your mouth. A fresh serving of this ‘Big Easy’ savory Jambalaya is as unique, complex, and beautiful as a weekend visit to the city of New Orleans (NOLA). Filled with a delightful harmony of herbal notes while featuring a frontline with creole inspired spices and varying degrees of meat improvisation this dish does not distort the melody of flavors that are supported by the rhythm of French African and Spanish influences. Creamy delicious spoonfuls of warm succulent Jambalaya may require a short nap after eating but is worth every bite. My family ate every last spoon full and enjoyed this meal until the very end. This is great for prepping and is as easy to make as it is addictive to eat.
The Cajuns of South Louisiana speak with an accent as distinctive as any in America and this soulful cuisine is a wonderful recipe that has been inspired by the soup of such a dialect. In many ways, good food comes down to taking what you have available and working to combine it in a way that is a pleasing and satisfying experience. A hearty bowl of this Jambalaya will fill you with the comfort of a full tummy and is an easy prep meal for the week. Watch the video and follow the instructions below to have a large pot of Jambalaya stewing its aromas throughout your home. Like and share this or any of my eatfoodlicious recipes you may find interesting. I appreciate you stoping by and please come back again soon as this kitchen is always open. Just like the streets of NOLA, something good is always cooking somewhere.
Ingredients
Heat a non-stick pan or Dutch oven to medium and add 4 tbsp butter. Wait until the butter is nearly melted; add chicken thighs, 1 tsp salt, garlic powder, onion powder and heat for 5 minutes or until nearly fully cooked.
Add sausages and cook for 5-6 minutes or until brown. Remove meat and set aside.
Add onion, garlic, celery, bell peppers and cook for 3-4 minutes or until fragrant. Pour ¼ cup of water and deglaze the bottom of the pan/dutch oven.
Add oil and rice; stir frequently. Sauté for 3-5 minutes or until slightly golden. Add 1 tsp salt, paprika, white pepper, cayenne pepper and mix. Pour in chicken broth, tomato sauce and stir/mix.
Bring the heat to a boil.
Return meat, add fresh thyme and mix.
Reduce the heat to low-medium and place bay leaves on top, then cover with a lid.
Cook for 13 minutes. Remove the lid and gently stir the rice. Cover again and cook for another 12 minutes. Remove the pan/dutch oven from the heat and let rest for 10 minutes. Discard the bay leaves.
Add chopped green onions and stir. Optional: season with salt & cayenne pepper to taste.
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Jambalaya
Ingredients
- 1 lb skinless, boneless chicken thighs cut into cubes
- 14 oz andouille sausage (cajun style) sliced
- 8 oz tomato sauce
- 0.25 oz fresh thyme
- ¼ cup water
- 1 cup chopped onion
- 1 cup chopped green bell pepper remove & discard the seeds
- 1 cup chopped celery
- 2 cups white rice
- 4 cups low- sodium chicken broth or unsalted
- ¼ cup water
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 2 tsp (divided) salt
- 2 tsp paprika
- 1 tsp white pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp ground cayenne pepper +/- adjust to your liking
- 3 garlic clove minced
- 1 bunch green onions chopped
- 6 dried bay leaves
Instructions
- Heat a non-stick pan or Dutch oven to medium and add 4 tbsp butter. Wait until the butter is nearly melted; add chicken thighs, 1 tsp salt, garlic powder, onion powder and heat for 5 minutes or until nearly fully cooked. Add sausages and cook for 5-6 minutes or until brown. Remove meat and set aside.
- Add onion, garlic, celery, bell peppers and cook for 3-4 minutes or until fragrant. Pour ¼ cup of water and deglaze the bottom of the pan/dutch oven. Add oil and rice; stir frequently. Sauté for 3-5 minutes or until slightly golden. Add 1 tsp salt, paprika, white pepper, cayenne pepper and mix. Pour in chicken broth, tomato sauce and stir/mix. Bring the heat to a boil. Return meat, add fresh thyme and mix. Reduce the heat to low-medium and place bay leaves on top, then cover with a lid.
- Cook for 13 minutes. Remove the lid and gently stir the rice. Cover again and cook for another 12 minutes. Remove the pan/dutch oven from the heat and let rest for 10 minutes with the lid. Discard the bay leaves. Add chopped green onions and stir. Optional: season with salt & cayenne pepper to taste.
Serve and enjoy!
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