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Homemade Authentic Jambalaya photo

Authentic Jambalaya

This Authentic Jambalaya is a flavor-packed dish that brings the spirit of New Orleans right to your kitchen!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cajun, Creole
Ingredients Equipment Method Notes

Ingredients
  

For the Jambalaya:
  • 2 tablespoons butter
  • 1 pound chicken breast cut into bite-sized pieces
  • 1/2 pound andouille sausage sliced into 1/4 inch thick rounds
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 1 green bell pepper diced
  • 1 stalk celery diced
  • 1 cup long grain white rice
  • 14.5 ounces canned diced tomatoes
  • 2 tablespoons homemade Creole seasoning
  • 1-2 teaspoons hot sauce Adjust to your heat preference.
  • 1 teaspoon Worcestershire sauce
  • 2 cups chicken broth
  • 2 bay leaves
  • 3/4 teaspoon salt To taste.
  • 1/2 pound medium raw shrimp deveined (optional: tails removed)
  • 4 green onions thinly sliced

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring spoons and cups
  • Knife and cutting board
  • Serving spoon

Method
 

Instructions:
  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, garlic, green bell pepper, and diced celery. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
  2. Add the chicken breast pieces and andouille sausage to the pot. Cook until the chicken is no longer pink and the sausage is browned, about 6-8 minutes.
  3. Stir in the long grain white rice and canned diced tomatoes (with their juices). Mix well to combine all the ingredients.
  4. Sprinkle in the homemade Creole seasoning, hot sauce, Worcestershire sauce, bay leaves, and salt. Stir to ensure everything is evenly coated with the spices.
  5. Carefully pour in the chicken broth and stir gently. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid.
  6. If using shrimp, add them to the pot during the last 5 minutes of cooking. Cover the pot again and allow the shrimp to cook until they are pink and opaque.
  7. Once the rice is tender and the shrimp are cooked, remove the bay leaves. Taste and adjust seasoning if needed. Serve hot, garnished with sliced green onions.

Notes

  • For a lighter option, replace andouille sausage with turkey sausage.
  • Use brown rice instead of white for added fiber (adjust cooking time).
  • Incorporate other vegetables like diced tomatoes or okra for added texture.
  • This dish makes fantastic leftovers; store in an airtight container.
  • Freeze for up to 3 months for a quick meal later.