Jambalaya
This is Louisiana Creole "red" jambalaya: andouille, chicken thighs, and shrimp simmered into long-grain rice with the holy trinity, tomatoes, and a tight Cajun spice blend. One pot, deeply savory, with separate tender grains and the prized lightly-crusted bottom layer.
Brown andouille and seasoned chicken thighs to build fond, then soften the holy trinity in the rendered fat. Toast long-grain rice in the seasoned base, add tomatoes, stock, and Cajun spice, then simmer covered and undisturbed until the rice drinks the liquid. Stir in shrimp at the very end so they poach gently, rest 10 minutes off heat, and fluff. The ratio of 1 part rice to about 1.75 parts liquid and a heavy lidded pot are what separate fluffy jambalaya from gummy.
- Use the right rice-to-liquid ratio and do not lift the lid while it simmers, or the grains steam unevenly
- Add shrimp in the last 5 to 7 minutes only; carryover heat finishes them and keeps them plump
- Resting 10 minutes off heat lets grains firm up and sets the lightly crusted bottom layer
Equipment
- Heavy 5- to 6-quart Dutch oven with a tight lid
- Sharp chef's knife
- Cutting board
- Wooden spoon
- Liquid measuring cup
- Fine-mesh strainer
Ingredientes
Cajun spice blend
- 8 g smoked paprika
- 3 g dried thyme
- 2 g dried oregano
- 1 g cayenne pepper, Up to 1 tsp for more heat
- 3 g garlic powder
- 3 g onion powder
- 6 g kosher salt, Plus more to taste
- 2 g black pepper, freshly ground
Modo de preparo
- ETAPA01
Combine the smoked paprika, thyme, oregano, cayenne, garlic powder, onion powder, salt, and black pepper in a small bowl. Toss the chicken pieces with about one third of the blend and set aside. Rinse the rice in a fine-mesh strainer until the water runs nearly clear, then drain well. Warm the stock so it does not stall the simmer later.
- ETAPA02
Heat the oil in a 5- to 6-quart Dutch oven over medium-high. Add the andouille coins and cook, stirring occasionally, until browned at the edges and the fat renders, 5 to 6 minutes. Remove with a slotted spoon, leaving the fat behind.
- ETAPA03
Add the seasoned chicken to the hot fat in a single layer and sear without moving for 2 minutes, then stir and cook 2 minutes more until lightly browned but not cooked through. Remove and set aside with the sausage. The browned bits stuck to the pot are the fond, the backbone of the flavor.
- ETAPA04
Lower heat to medium. Add the onion, bell pepper, and celery and cook, scraping up the fond, until softened, 6 to 7 minutes. Stir in the garlic and tomato paste and cook 1 minute until darkened. Add the drained rice and the remaining spice blend; stir to coat and toast the grains for 2 minutes.
- ETAPA05
Stir in the diced tomatoes with their juice, the warm stock, and the bay leaves, scraping the bottom clean. Return the andouille and chicken (plus any resting juices). Bring to a gentle boil, then taste the liquid and adjust salt; it should taste slightly seasoned.
- ETAPA06
Reduce heat to low, cover with a tight lid, and simmer without lifting the lid or stirring for 20 minutes. Lifting the lid releases steam and gives you unevenly cooked grains, so resist the urge.
- ETAPA07
Scatter the shrimp over the top, pressing them lightly into the rice. Re-cover and cook until the shrimp are opaque and the rice is tender, 6 to 7 minutes. If any liquid remains, cook uncovered 2 to 3 minutes more.
- ETAPA08
Remove from heat and let stand, covered, for 10 minutes; this firms the grains and sets the prized crust on the bottom. Discard the bay leaves, fluff gently with a fork, and fold in the scallions and parsley. Taste, add a pinch more salt or cayenne if needed, and serve hot.
Make ahead
Jambalaya is best the day it is made, but you can do all the prep ahead: dice the trinity, slice the sausage, cube and season the chicken, and mix the spice blend up to a day in advance and refrigerate. For a near-finished version, cook through the simmer step without the shrimp, cool, and refrigerate; reheat with a little stock and add the shrimp during the last 6 to 7 minutes so they stay plump.
Storage
Cool to room temperature within 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently in a covered pan with a splash of stock or water to loosen the grains, or microwave in 60-second bursts, stirring between. Freeze for up to 2 months, though shrimp texture softens; thaw overnight in the fridge before reheating.
Variations
Cajun (no tomato) jambalaya
For the brown Cajun style of the Louisiana prairie, skip the diced tomatoes and tomato paste and increase the stock to 750 ml (3 1/4 cups). Brown the meats a shade deeper for color and lean harder on the andouille fond. The result is smokier and meatier without the bright acidity.
Smoky vegetarian jambalaya
Swap the meats for 400 g (14 oz) firm tofu and 200 g (7 oz) sliced mushrooms, browned in olive oil, plus a can of drained red kidney beans added with the stock. Use vegetable stock and an extra 1/2 tsp smoked paprika to mimic the andouille smoke.
Seafood jambalaya
Lean coastal: replace the chicken with an extra 225 g (8 oz) shrimp and 225 g (8 oz) lump crab or cleaned crawfish tails, all added in the final 6 to 7 minutes. Keep the andouille for backbone and finish with a squeeze of lemon.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Perguntas frequentes
What is the difference between Creole and Cajun jambalaya?
Creole jambalaya, the city style from New Orleans, includes tomatoes, which give it a reddish color and bright flavor; this recipe is Creole. Cajun jambalaya from the rural prairie skips tomatoes and gets its brown color and smoky depth from deeply browned meat. Both build on the holy trinity of onion, bell pepper, and celery.
Why is my jambalaya mushy or gummy?
Mushy jambalaya almost always comes from too much liquid, unrinsed rice, or stirring during the simmer. Rinse the rice to remove surface starch, stick to the roughly 1 part rice to 1.75 parts liquid ratio, and keep the lid on without stirring so the grains steam evenly. Resting off heat at the end firms everything up.
What kind of rice is best for jambalaya?
Use long-grain white rice; it stays separate and absorbs the seasoned stock without turning sticky. Avoid short-grain, arborio, or instant rice. Parboiled (converted) long-grain rice is also excellent and very forgiving for jambalaya because it resists overcooking.
When should I add the shrimp?
Add the shrimp only in the last 6 to 7 minutes of cooking. Shrimp cook fast and turn rubbery if simmered the whole time, so laying them on top of the nearly-done rice lets them poach gently in the trapped steam and stay plump.
Can I make jambalaya ahead and reheat it?
Yes. Jambalaya reheats well within 4 days; warm it covered with a splash of stock to revive the grains. If making it well ahead, stop before adding the shrimp, refrigerate, then reheat and add the shrimp fresh so their texture stays perfect.
Cooked this? Rate it.
Real ratings from real cooks. We only show a score once enough of you have weighed in — no fabricated stars.