Entrée: United States – Jambalaya

Serving Size: 6

Approximate Time

Prep 20 min

Cook 35 min

Additional 5 min

Total 1 hr

Ingredients

2 tbsp (30 ml) neutral oil (canola or vegetable)
12 oz / 340 g andouille sausage, sliced into 1 / 4-inch rounds
1 lb / 450 g boneless, skinless chicken thighs, cut into 1-inch pieces
1 tsp kosher salt, divided, plus more to taste
1 / 2 tsp freshly ground black pepper
1 medium yellow onion, diced
1 green bell pepper, diced
2 ribs celery, diced
4 cloves garlic, minced
2 tsp Creole or Cajun seasoning (low-sodium if available)
1 tsp smoked paprika
1 / 2 tsp dried thyme
1 / 4 tsp cayenne pepper (optional, to taste)
1 bay leaf
1 1 / 2 cups (285 g) long-grain white rice, uncooked (do not use instant rice)
1 can (14.5 oz / 410 g) diced tomatoes with juices
3 cups (710 ml) low-sodium chicken stock
1 tsp Worcestershire sauce
1 tsp hot sauce (such as Louisiana or Crystal), plus more to taste
8 to 12 oz / 225 to 340 g raw shrimp, peeled and deveined (26 / 30 count)
2 green onions (scallions), thinly sliced
2 tbsp chopped fresh parsley
Lemon wedges, for serving (optional)

Instructions

Season the chicken with 1/2 teaspoon of the salt and the black pepper. Pat shrimp dry and keep chilled.
Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add sausage and cook, stirring occasionally, until well browned and some fat renders, 4 to 5 minutes. Transfer sausage to a plate, leaving drippings in the pot.
Add the chicken to the pot in an even layer. Sear, turning once, until lightly browned on both sides, 5 to 6 minutes total. Transfer to the plate with the sausage (it will finish cooking later).
Reduce heat to medium. Add onion, bell pepper, and celery to the pot with a pinch of salt. Cook, stirring and scraping up browned bits, until softened, 5 to 7 minutes. Add garlic and cook until fragrant, 30 seconds.
Stir in Creole seasoning, smoked paprika, dried thyme, and cayenne (if using). Toast the spices for 30 seconds, stirring constantly.
Add the rice and cook, stirring to coat each grain in the aromatics and fat, about 1 minute.
Pour in the diced tomatoes with their juices, chicken stock, Worcestershire sauce, and hot sauce. Add the bay leaf. Stir well, scraping the bottom to release any fond. Return the sausage and chicken (and any juices) to the pot and bring to a boil.
Reduce to a gentle simmer and cover tightly. Cook without lifting the lid for 20 minutes.
Uncover, quickly stir to redistribute, then scatter the shrimp over the top. Re-cover and cook until the rice is tender, the liquid is absorbed, and the shrimp are just cooked through, 5 to 7 minutes more. If excess liquid remains, cook uncovered over low heat, stirring occasionally, 2 to 3 additional minutes.
Remove from heat. Discard the bay leaf. Fold in the green onions and parsley. Taste and adjust seasoning with additional salt and hot sauce as desired.
Let rest, covered, for 5 minutes before serving. Serve hot with lemon wedges on the side.