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Jambalaya

Name: Jambalaya
Total time: 60 min
Yield: Serves 4
Cuisine: USA
Ingredients: 300g Chicken Thigh; 200g Andouille Sausage (or chorizo); 200g Shrimp, shell-on; 2 cups Rice; 1 Onion; 1 Celery; 1 Bell pepper; 400g Canned tomatoes; 1 tbsp Cajun Seasoning; 300ml Chicken Stock

Rice

⏱ 60 min

👥 Serves 4

Difficulty ⭐⭐

Chicken, sausage, and shrimp cooked with rice — a spicy one-pot rice from New Orleans, Louisiana.

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📖 The Story Behind This Dish

Jambalaya is the signature rice dish of Louisiana's Cajun and Creole cooking: chicken, andouille sausage, and shrimp are sautéed with the 'holy trinity' of celery, onion, and bell pepper, then cooked with tomato and rice. It's said to have evolved from Spanish paella through French immigrants and is a staple made both at home and for celebrations.

🌆 Where it's eaten: In a New Orleans backyard, relatives gather around a huge pot of jambalaya at a weekend barbecue party.

🥕 Ingredients (serves 4)

Chicken Thigh 300g
Andouille Sausage (or chorizo) 200g
Shrimp, shell-on 200g
Rice 2 cups
Onion 1
Celery 1
Bell pepper 1
Canned tomatoes 400g
Cajun Seasoning 1 tbsp
Chicken Stock 300ml

👩‍🍳 Instructions

Cut the chicken and sausage into bite-sized pieces and brown in a pot.
Add finely chopped onion, celery, and bell pepper and sauté until soft.
Add the rice unwashed and coat in the oil, then add canned tomatoes, chicken stock, and Cajun spice.
Cover and cook on low for about 20 minutes.
Add the shrimp at the end and steam 5 more minutes; once cooked, stir everything together.

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