Jackson jambalaya
Jackson Jambalaya is a delicious one-pot meal featuring rice, meats, seafood, and vegetables, all seasoned with a blend of spices. It's a hearty dish that captures the essence of Louisiana cuisine.
Ingredients
- 2 cups Long-grain white rice
- 1 pound Andouille sausage
- 1 pound Chicken thighs (cut into chunks)
- 1 pound Shrimp ( peeled and deveined )
- 1 large Onion, diced
- 1 large Bell pepper, diced
- 3 stalks Celery, diced
- 2 cups Tomatoes, diced
- 4 cups Chicken broth
- Garlic: 4 cloves, minced
- 1 tbsp. Paprika
- 1/2 teaspoon Cayenne pepper
- 1 teaspoon Thyme
- 2 Bay leaves
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black pepper
Optional Ingredients
- Ham, tasso, or smoked sausage: 1/2 pound, diced
- Crawfish or crab: 1 pound
- Okra: 1 cup, sliced
- Additional garlic: 2 cloves, minced
Instructions
- Sauteing the Holy TrinityWarm the oil in a large pot set to medium heat. Add the diced onions, bell peppers, and celery. Cook, stirring occasionally, until the vegetables are tender and the onions become translucent.
- Adding the MeatsAdd the Andouille sausage and chicken to the pot. Cook until the meats are browned on all sides.
- Incorporating the RiceStir in the rice, ensuring each grain is coated with the oil and juices from the meats and vegetables.
- Adding the Broth and SpicesPour in the chicken broth, and add the tomatoes, garlic, paprika, cayenne pepper, thyme, bay leaves, salt, and pepper. Stir well to combine.
- Cooking to Perfection Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and let it simmer for about 25-30minutes, or until the rice is tender and has absorbed most of the liquid.
- Adding the SeafoodStir in the shrimp(and any other seafood you are using). Cover and cook for an additional 5-7minutes, or until the shrimp are pink and cooked through.
- Final TouchesRemove from heat, discard the bay leaves, and let the Jambalaya rest for a few minutes before serving.