Chicken, shrimp, and sausage jambalaya
A tomato-based New Orleans-style one-pot rice dish with chicken, andouille, shrimp, and the Louisiana trinity.
Adapted as a tomato-based New Orleans-style variation from Explore Louisiana's chicken and sausage jambalaya, with shrimp added only after the rice is nearly tender.
Ingredients
Written for a 6 L pot
Units
Temperature
Servings
Jambalaya
- 700 g boneless skinless chicken thighs, cut into 3 cm pieces rounded
- 300 g fully cooked andouille, cut into 8 mm coins rounded
- 450 g large raw shrimp, peeled and deveined rounded
- 20 ml neutral oil rounded
- 250 g onion, diced rounded
- 150 g green bell pepper, diced rounded
- 120 g celery, diced rounded
- 18 g garlic, minced rounded
- 20 g homemade Creole seasoning rounded
- 2 g dried thyme rounded
- 2 bay leaves rounded
- 400 g canned diced tomatoes with juices rounded
- 650 ml unsalted chicken stock rounded
- 100 ml additional hot unsalted chicken stock, up to (optional) rounded
- 450 g long-grain white rice, rinsed and drained rounded
- 15 ml Louisiana-style hot sauce rounded
- 30 g scallions, sliced rounded
Method
- Keep raw chicken and shrimp separate from ready-to-eat food. Brown chicken and sausage in batches in the oil; remove them.
- Cook onion, pepper, and celery for 6 to 8 minutes. Add garlic, Creole seasoning, thyme, and bay for 45 seconds, then tomatoes for 3 minutes.
- Stir in rice once to coat it. Add stock, hot sauce, chicken, and sausage. Cover and cook at the lowest simmer for about 15 minutes. Avoid repeated stirring, which makes rice gummy.
- When rice is nearly tender and surface liquid is mostly absorbed, place shrimp on top. Cover and cook 5 to 7 minutes more. Chicken must reach 74°C and shrimp must be opaque.
- Rest off heat 10 minutes, remove bay, fluff gently, and add scallions. If rice is firm and the pot dry before adding shrimp, add hot stock in 30 ml increments.
Ingredient substitutions
- Fully cooked andouille is preferred. In Germany use cooked Krakauer or firm smoked Mettwurst; in Canada use cooked kielbasa. These are less peppery and garlic-forward. Raw sausage requires 71°C for pork or beef or 74°C for poultry; check salt after substitution.
- Homemade Creole seasoning keeps salt controlled. Commercial blends in Germany or Canada vary widely; reduce added salt and never use garlic salt or onion salt as the powder components.
Notes
- Jambalaya is a one-pot rice dish, not a stew. This is a tomato-based New Orleans-style variation; Louisiana household practices overlap and vary.
- Rapidly cool the complete rice dish in shallow containers within 2 hours; do not leave the covered pot on the counter. Refrigerate 3 to 4 days and reheat throughout to 74°C.
- Freeze up to 2 months. Shrimp will be firmer after thawing.
Sources consulted
- Explore Louisiana: Chicken and sausage jambalaya
- Explore Louisiana: Louisiana jambalaya
- Explore Louisiana: Cajun and Creole food
Good with
Sources consulted
From Christoph Mayer