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Richard’s Amazing 40-Year Jambalaya Secret

Jambalaya
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This is Richard’s authentic, hearty Jambalaya recipe, capturing the spicy, flavorful essence of a true Louisiana one-pot meal made with andouille sausage, chicken, and shrimp, seasoned with the holy trinity.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound andouille sausage, sliced
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust to your preference)
  • 1 bay leaf
  • 2 cups long-grain white rice, uncooked
  • 1 pound raw shrimp, peeled and deveined
  • Salt and black pepper to taste
  • Chopped green onions, for garnish

Instructions

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
  3. Add the chicken pieces to the pot and cook until browned on all sides. Remove the chicken and set aside with the sausage.
  4. Add the onion, bell pepper, and celery (the holy trinity) to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
  5. Stir in the minced garlic and cook for 1 minute until fragrant.
  6. Return the sausage and chicken to the pot. Add the diced tomatoes, chicken broth, thyme, paprika, cayenne pepper, and bay leaf. Bring the mixture to a boil.
  7. Stir in the uncooked rice. Reduce the heat to low, cover the pot, and simmer for 20 minutes without lifting the lid.
  8. Remove the lid. Gently stir in the shrimp until they are just pink and cooked through, about 3-5 minutes.
  9. Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
  10. Serve hot, garnished with chopped green onions.

Notes

  • This recipe tastes even better the next day as the spices meld together.
  • If you prefer a milder flavor, start with just 1/4 teaspoon of cayenne pepper.
  • Ensure you use long-grain white rice for the proper texture.

Nutrition

Find it online: https://delishdiarist.com/jambalaya-recipe-louisiana-one-pot-meal/