Jambalaya by Foodie’s Chef Laura Brennan
March 4, 2021
Jambalaya is a Cajun/Creole rice dish wit smoked andouille sausage, some chicken and seafood. (And this version is definitely more Creole wit the addition of tomatoes.)
Ingredients may vary from home-to-home but all agree It’s one-pot cooking, delicious and soulful.
- Prep: 35 mins
- Cook: 30 mins
- Yields: 6-8 Servings
1 pound boneless and skinless chicken breasts
12 ounces smoked andouille sausage (chicken or pork)
3-4 tablespoons olive oil, divided
1 cup diced onions
1 cup diced bell peppers, red & green
1 stalk celery, small dice
4-5 cloves garlic, peeled and thinly sliced
1 heaping tablespoon Cajun spice mix
2 cups long-grain rice
1 can (14.5 ounces) diced tomatoes
3-4 cups low-sodium chicken broth
1-2 bay leaves
12 ounces shrimp, peeled and de-veined (I used size 26/30, sold as ‘large’ shrimp)
Kosher salt & fresh cracked black pepper
Combine chicken stock with the diced tomatoes in a saucepan. Bring to a simmer, add 1-2 bay leaves and set aside.
Pat the chicken breasts dry. Season both sides lightly with a sprinkle of kosher salt and a few ‘twists’ of fresh cracked black pepper. Set aside. Cut the andouille into ¾-inch circles. Set aside.
Heat 3 tablespoons oil in bottom of a Dutch oven. Heat until oil just begins to ‘simmer’…don’t let it get too hot (If the oil is smoking, then it’s too hot!). Carefully lay the chicken breasts in the bottom of the pan and let sear. Don’t move them around, let them brown. When browned, flip breasts over to brown second side. Remove browned chicken to a plate and let cool. (Note: the chicken will NOT be completely cooked through at this point. It will finish cooking later in the jambalaya.) Don’t rinse or wipe out the pot.
When cooled enough to handle, cut the chicken breasts into 2-inch pieces. Set aside. Peel and devein the shrimp. Rinse under cold running water. Pat dry and cut shrimp into large pieces. Set aside.
To the Dutch oven, add the diced onions, celery and bell peppers. Cook on medium-low heat until softened and translucent. Cover the pot for 5 minutes while they are softening. Add ¼ teaspoon kosher salt and black pepper. Remove cover and add the sliced garlic and cook for 2 minutes. Add the Cajun spice mix and stir to combine completely. Add the 2 cups of rice and stir to coat the grains of rice with the accumulated fat and vegetable juices. (Add another tablespoon of oil if the grains of rice don’t seem shiny.) Add 3 cups of reserved chicken-tomato broth. Season with ½ teaspoon kosher salt and bring to a simmer.
Cover pot and cook on low heat for 6-8 minutes. Remove lid and add the diced chicken breasts, the andouille ‘circles’ and another 1 ½ cups of hot chicken-tomato broth. Stir gently to combine. Re-cover pot and let cook on low for another 10-15 minutes. Remove lid. Add in the diced shrimp, stir to mix in and recover pot. Add more broth if the rice seems too ‘al dente’ when tasted. (The residual heat should be enough heat to cook the shrimp pieces.)
Taste for tenderness and flavor, adding a pinch more salt and pepper or broth if necessary. Re-cover the pot and let sit off heat for 10 minutes before serving.