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Smoky Jambalaya Recipe

Smoky Jambalaya Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 57 reviews
  • Author: Wesley
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 5 servings
  • Category: Baking
  • Method: Stovetop
  • Cuisine: Cajun, Southern

Description

A delicious and easy Jambalaya recipe that brings together a mix of meats, seafood, and flavorful seasonings in a single pot. Perfect for a hearty meal with a hint of spice.

Ingredients

Creole Seasoning Mix:

2 tsp chopped fresh thyme (or 1 tsp dried thyme)
4 tsp sweet paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne powder (adjust spice to taste)
1/2 tsp black pepper
1/2 tsp salt

Jambalaya:

1 tbsp vegetable oil
180g (6oz) bacon, preferably SMOKED, chopped
200g (7oz) andouille or smoked sausage, sliced 0.5cm / 1/5" thick
300g (10oz) chicken thigh, skinless boneless, cut into 2.5cm /1" pieces
12 prawns/shrimp, raw, large, peeled, with or without tails
4 garlic cloves, minced
1 tbsp (15g) butter
1 large onion, cut into 1.5 cm / 0.5" pieces
2 celery ribs, cut into 1.5 cm / 0.5" pieces
2 green capsicum / bell pepper, medium, cut into 1.5 cm / 0.5" pieces
1.25 cups long grain rice, uncooked
2.5 cups (625ml) low-sodium chicken broth/stock
200g (6.5oz) crushed canned tomato
2 tbsp tomato paste
1 cup green onions, sliced, plus more for serving

Instructions

  1. Preheat oven to 180C/350F (all types). Heat oil in a very large skillet or dutch oven over medium high heat.
  2. Add bacon, cook for 30 seconds (to start fat melting), then add sausages. Cook until sausages are golden – about 3 minutes – then remove into a bowl.
  3. Add chicken into the pan and cook until golden (doesn’t need to cook inside), then add to the bowl with bacon.
  4. Sear prawns in the pan for 1.5 minutes on each side, then transfer to a separate bowl (reserve until later).
  5. Add butter, then garlic, onion, celery, and capsicum. Cook for 3 to 4 minutes or until slightly softened.
  6. Add rice, stir to coat grains in oil.
  7. Add chicken broth, tomato paste, canned tomato, thyme, and Seasoning Mix. Stir well, then add chicken, sausages, and bacon (including all liquid).
  8. When you see bubbles across most of the surface, stir well once more. Ensure all rice is submerged, cover with a lid, and transfer to the oven.
  9. Bake for 20 minutes. Remove the lid and check rice by eating a few grains. If the rice is just about done, go to the next step.
  10. Add prawns/shrimp and green onions, QUICKLY stir through, cover with a lid, and return to the oven for just 3 minutes.
  11. Remove from the oven, stir gently to fluff, then serve, garnished with more green onions if desired.

Notes

  • Andouille Sausages – best substitute if unavailable provided.
  • Rice choice and alternatives mentioned.
  • Advice on correct consistency and cooking times.
  • Recommended pot sizes and cooking tips.

Nutrition

  • Serving Size: 1 serving
  • Calories: 707 cal
  • Sugar: 5g
  • Sodium: 1563mg
  • Fat: 41g
  • Saturated Fat: 15g
  • Carbohydrates: 51g
  • Fiber: 4g
  • Protein: 31g
  • Cholesterol: 158mg

Find it online: https://lickplates.com/smoky-jambalaya-recipe/