Jambalaya
A one-pot rice dish with chicken, shrimp, smoked sausage, bacon and Creole-style tomato seasoning, finished in the oven.
By Cookin' Kitchen
- Total: 1 hour 10 minutes
- Servings: 5 servings
Recipe
Jambalaya
A one-pot rice dish with chicken, shrimp, smoked sausage, bacon and Creole-style tomato seasoning, finished in the oven.
Cookin' · https://cookin.club/recipes/jambalaya
- Prep
- 20 minutes
- Cook
- 50 minutes
- Total
- 1 hour 10 minutes
- Servings
- 5
Ingredients
For 5 servings
Jambalaya
Creole seasoning mix
Equipment
- Very large skillet or Dutch oven
- Oven
- Lid
- Bowl
Instructions
Method
Step 1: Preheat the oven to 180°C/350°F.
Step 2: Heat the oil in a very large skillet or Dutch oven over medium-high heat.
Step 3: Add the bacon and cook for 30 seconds to start rendering the fat. Add the sausage and cook until golden, about 3 minutes. Transfer to a bowl.
Step 4: Add the chicken to the pan and cook until golden; it does not need to cook through. Transfer it to the bowl with the bacon and sausage.
Step 5: Sear the prawns for 1.5 minutes on each side, then transfer them to a separate bowl and set aside.
Step 6: Add the butter, then the garlic, onion, celery and bell pepper. Cook for 3 to 4 minutes, or until slightly softened.
Step 7: Add the rice and stir to coat the grains in oil.
Step 8: Add the chicken broth, tomato paste, canned tomato, thyme and seasoning mix.
Step 9: Stir well, then add the chicken, sausage and bacon, along with any liquid in the bowl.
Step 10: When bubbles appear across most of the surface, stir once more. Make sure all the rice is submerged, cover with a lid and transfer the pot to the oven.
Step 11: Bake for 20 minutes. Remove the lid and carefully taste a few grains of rice. If the rice is nearly done, continue to the next step. If the grains are still firm in the center, keep cooking and check every 5 minutes; most ovens take about 30 minutes of total oven cooking.
Step 12: Add the prawns and green onions, stir them through quickly but gently, cover and return the pot to the oven for 3 minutes, just to heat the prawns.
Step 13: Remove the pot from the oven and gently stir to fluff the rice. Serve with more green onions, if desired.
Notes
Ingredient notes
Andouille is the traditional sausage choice. Smoked Polish or European sausage is suggested as a substitute; kransky or chorizo can also be used with smoked bacon and smoked paprika. Ordinary sausage, bacon and paprika are also options, though the smoky flavor will be less pronounced.
Long-grain rice is preferred. Medium- or short-grain rice will work but may be stickier. Jasmine or basmati can also be used, though they add a fragrance not typically associated with jambalaya. Avoid risotto, paella, brown and wild rice.
If using full-salt chicken stock, reduce the salt in the seasoning mix to 1/4 teaspoon. Homemade chicken stock can also be used.
The finished jambalaya should be juicy, with soft rice that still holds its shape and has a little bite.
Nutrition per serving
- Calories
- 707 kcal
- Fat
- 41 g
- Saturated fat
- 15 g
- Carbohydrates
- 51 g
- Sugar
- 5 g
- Fiber
- 4 g
- Protein
- 31 g
- Sodium
- 1,563 mg
- Cholesterol
- 158 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This oven-finished jambalaya brings together chicken, shrimp, sausage and bacon with tomato-seasoned rice and vegetables. Browning the proteins first builds flavor, and the rice cooks covered in the oven.
The recipe serves five. Use a very large skillet or Dutch oven with a lid, and have a separate bowl ready for the shrimp while the rice cooks.
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