Jambalaya

This one-pan meal delivers a colorful bounty of flavors and textures in every bite. The medley features seared chicken, smoky sausage, caramelized vegetables, and fluffy rice, simmered together in a savory, Cajun-style broth. And since the rice cooks in the pot with the seasoned broth, each grain is full-bodied and extra flavorful. 

The recipe was written for the Arizona Republic.

The difference between gumbo and jambalaya. Jambalaya and gumbo are iconic dishes from Louisiana, and they both contain the “holy trinity” of Cajun cooking, which includes onions, bell peppers, and celery. Both also contain sausage (and oftentimes chicken), but they differ in cooking method and presentation. Gumbo is traditionally served as a stew over rice, while jambalaya is prepared with the rice incorporated, similar to paella. 

Here’s what you need for this easy jambalaya

• Olive oil. Olive oil is used to sauté the chicken and sausage. 
• Chicken. You’ll need one pound of boneless, skinless chicken breasts for this recipe. If desired, you may swap in chicken tenders or chicken thighs. 
• Sausage. Garlicky andouille sausage adds smoky, peppery nuances to this jambalaya. Andouille is the classic choice, but if desired, you may substitute chorizo, Polish kielbasa, or other smoked sausages (including turkey and chicken). Pro tip: For a nice presentation, cut the cooked sausage on a slight bias, instead of crosswise into rounds. 
• Vegetables. The holy trinity of onion, bell pepper, and celery adds a savory, aromatic base for the jambalaya. We also add garlic for another layer of flavor. Green onions are added as a garnish – they add a pop of color and sweet, fresh flavor just before serving.
• Rice. Long grain white or basmati rice make the base of this jambalaya. Both work equally well, so choose what you like. Pro tip: Rinse the rice under cold water before using. This removes excess starch that can make the jambalaya gummy. 
• Diced tomatoes. One 14.5-ounce can of diced tomatoes adds color, sweetness, and moisture to this dish. I prefer petite-cut diced tomatoes because the tomato pieces are about the same size as the chopped vegetables. If desired, you can use fire-roasted diced tomatoes.
• Broth. Chicken broth provides most of the liquid needed to cook the rice. You may use regular or reduced sodium. Chicken stock and chicken bone broth are suitable alternatives.
• Butter and flour. A quick roux is formed when butter and flour are married with the vegetables. The mixture ultimately acts as a thickener for the broth.  
• Seasonings. We use a blend of Cajun seasoning, dried basil, and cayenne pepper in this dish. The Cajun seasoning is a salty marriage of paprika, garlic, onion, and black pepper. Brands vary, but that’s the overall flavor profile. The dried basil adds sweet, earthy, mildly minty nuances. I also like to add cayenne pepper for added heat, but you can certainly leave that out (note that the Cajun seasoning and andouille sausage will deliver some heat). If desired, you may replace the Cajun seasoning with Creole seasoning. Pro tip: The first ingredient in Cajun seasoning is usually salt, so be careful adding salt when you cook. It’s best to season the dish to taste before serving.
• Salt and pepper. Salt and black pepper are used to ensure all essences of the dish are elevated. 

Tips and variations

• Rinse the rice. As mentioned, rinsing the rice removes excess starch and will ensure the grains cook up light and fluffy, not sticky or gummy. 
• Make it less spicy. For a milder dish, substitute Polish kielbasa, or a mild pork or turkey sausage for the andouille. And eliminate the cayenne pepper.
• Make it gluten-free. For a gluten-free dish, replace the all-purpose flour with your favorite gluten-free flour substitute.
• Add seafood. Shrimp is a classic addition to jambalaya so feel free to toss it in. I suggest adding ½ pound of peeled and deveined jumbo shrimp to the pan when you add the rice. If the shrimp is already cooked, add it to the pot for the last 10 minutes of cooking. 

How to store leftovers. Once cool, transfer leftover jambalaya to an airtight container and refrigerate for up to 3 days. You can also freeze leftovers, just note that the rice will lose some of its firm texture. To freeze jambalaya, allow it to cool, then transfer it to an airtight container and freeze for up to 1 month. Thaw overnight in the refrigerator. Reheat leftover jambalaya in a large skillet over medium heat, adding a little broth as needed to keep the mixture moist. 

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Jambalaya 

Robin Miller

This one-pan meal features seared chicken, smoky sausage, caramelized vegetables, and fluffy rice, simmered together in a savory, Cajun-style broth.

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Servings: 6

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Ingredients

 

½x1x2x

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 12 ounces andouille sausage, cut crosswise into ¼ inch thick slices
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 medium yellow onion, chopped
• 1 bell pepper, any color, seeded and chopped
• 3 stalks celery, chopped
• 4 cloves garlic, minced
• 1 tablespoon Cajun seasoning
• 1 teaspoon dried basil
• ½ teaspoon cayenne pepper, or more/less to taste
• Salt and freshly ground black pepper
• 2 ½ cups chicken broth, regular or reduced-sodium
• 14.5- ounce can diced tomatoes, regular or petite cut
• 1 ¼ cups long-grain rice, white or basmati, rinsed under cold water and drained
• 2 green onions, chopped

Instructions

 

• Heat the oil in a large skillet (one with a fitted lid) over medium-high heat. Add the chicken and cook until golden brown on all sides. Transfer the chicken to a plate (it will finish cooking with the rice).
• Add the sausage to the same pan over medium-high heat. Cook until the sausage is golden brown on both sides. Add the sausage to the plate with the chicken.
• Reduce the heat to medium and add the butter to the pan. Once the butter has melted, add the flour and stir until blended and smooth. Add the onion, bell pepper, celery, and garlic to the pan and cook for 3 to 5 minutes, until soft.
• Add the Cajun seasoning, basil, cayenne pepper. 1/4 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 30 seconds, until fragrant.
• Add the chicken broth and diced tomatoes and bring to a high simmer (low boil).
• Fold in the rice. Add the reserved chicken and sausage with any accumulated juices on the plate and return to a simmer.
• Reduce the heat to low, cover and cook for 20 minutes, until the liquid is mostly absorbed.
• Remove the pan from the heat and let stand, covered, for 10 minutes.
• Fluff with a fork and let rest for 5 more minutes.
• Top with green onions and serve.

Calories: 513kcal, Carbohydrates: 41g, Protein: 32g, Fat: 24g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 109mg, Sodium: 1048mg, Potassium: 795mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1560IU, Vitamin C: 36mg, Calcium: 66mg, Iron: 3mg

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