Jambalaya
A vibrant one-pot dish from Louisiana, jambalaya combines seasoned rice with proteins and vegetables, perfect for family gatherings or weekday dinners.
Ingredients
Proteins
- 1 pound chicken breast, diced Use high-quality chicken for best flavor.
- 1 pound shrimp, peeled and deveined Fresh or frozen shrimp can be used.
Vegetables
- 1 large onion, chopped Adds a strong base flavor.
- 1 medium bell pepper, chopped Can use any color bell pepper.
- 2 stalks celery, chopped Enhances the texture.
- 3 cloves garlic, minced Use fresh garlic for best flavor.
- 1 can (14.5 ounces) diced tomatoes, with juice Choose low-sodium if preferred.
Grains and Liquids
- 3 cups chicken broth Homemade broth enhances flavor.
- 1 tablespoon tomato paste Adds depth of flavor to the sauce.
- 2 cups long-grain rice Ensure it's rinsed before use.
Spices and Seasonings
- 2 teaspoons smoked paprika Provides a smoky flavor.
- 1 teaspoon dried thyme Dried herbs can be used.
- 1 teaspoon oregano Enhances the herby flavor.
- 1 teaspoon cayenne pepper Optional, adjust for spice levels.
- Salt and pepper to taste Adjust according to preference.
Finishing Touch
- 2 tablespoons olive oil For sautéing the proteins.
- to taste Fresh parsley, chopped For garnish.
Instructions
Preparation
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced chicken and cook for about 5-7 minutes until browned. Remove and set aside.
- In the same pot, add the onion, bell pepper, and celery. Sauté for about 5 minutes until softened.
- Stir in the minced garlic and cook for another minute.
Cooking
- Return the chicken to the pot along with tomatoes, chicken broth, tomato paste, bay leaf, and spices.
- Bring to a simmer, then add rice and stir well.
- Cover and reduce heat to low. Cook for about 20-25 minutes until rice absorbs most of the liquid.
- Fold in the shrimp, cover again, and cook for about 5 minutes until shrimp are pink and opaque.
- Remove from heat and let sit covered for a few minutes.
Serving
- Remove bay leaf, fluff the jambalaya with a fork, and serve hot garnished with chopped parsley.
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Notes
Store leftovers in an airtight container for up to three days in the refrigerator. Reheat on stovetop or microwave, adding moisture if necessary.