BackAll Recipes
Jambalaya

Jambalaya

Looking for a comforting, flavour-packed dish? This jambalaya combines tender chicken, smoky sausage, and succulent shrimp, all cooked together in a rich, spiced broth that’s full of depth. With its balance of savory and spicy, it’s a meal that satisfies on every level.

Perfect for family dinners or gatherings, this hearty dish brings bold, Southern-inspired flavours to your table. Simple to make and full of character, it’s sure to become a favourite in your recipe rotation.

Portions

8

Ingredients

  • Andouille Sausage
    1 lb
    Andouille Sausage
  • Chicken Breasts
    2
    Chicken Breasts
  • Shrimp
    1 lb
    Shrimp
  • Rice
    3 cups
    Rice
  • Yellow Onion (diced)
    1
    Yellow Onion (diced)
  • White Onion (diced)
    1
    White Onion (diced)
  • Red Pepper (diced)
    2
    Red Pepper (diced)
  • Celery Stalk (diced)
    3
    Celery Stalk (diced)
  • Garlic Clove
    5
    Garlic Clove
  • Diced Tomatoes
    2 cans
    Diced Tomatoes
  • Green Chili Pepper
    4
    Green Chili Pepper
  • Chicken Stock
    1 litre
    Chicken Stock
  • Parsley (chopped)
    2 cups
    Parsley (chopped)
  • Green Onion (diced)
    1
    Green Onion (diced)
  • Smoked Paprika
    2 tsp
    Smoked Paprika
  • Thyme
    1 tsp
    Thyme
  • Oregano
    1 tsp
    Oregano
  • Cayenne Flakes
    1 pinch
    Cayenne Flakes
  • Garlic Powder
    1 pinch
    Garlic Powder
  • Onion Powder
    1 pinch
    Onion Powder

Instructions

Prepare the Chicken

  1. Dry rub the chicken breasts with salt, pepper, and paprika.

  2. Cook them in the oven at 200°C for about 40 minutes.

  3. After letting it rest for a few minutes, shred the chicken.

Make the Jambalaya

  1. Slice the sausages into rings. In a big creuset, brown them on medium-high for about 5 mins while stirring. Careful not to break them apart. Take them out but leave the juices in (if you use catalan sausage then cook them with spek and remove the spek after cooking them.

  2. Add the onions in the juice for a minute.

  3. Add the celery, red pepper, garlic, and half of the hot peppers, all the dry spices, salt and a ton of pepper (the more colours the pepper has the better).

  4. Cook for 5 mins, until they’re starting to get soft.

  5. Add the second half of the hot peppers, the diced tomatoes and half of the chicken stock.

  6. Add the rice and the sausage you cooked earlier.

  7. Bring to a boil, then simmer and cover for 15 mins, or until the rice is cooked. Halfway through, add the shredded chicken and the second half of the chicken stock.

  8. Uncover, add even more stock if it’s drying out.

  9. Add the shrimp and wait a few minutes until they’re cooked. Raise the temp a bit if necessary.

  10. Turn off the heat and stir in half the parsley.

Serve

Sprinkle green onions and the remaining parsley on top as desired and serve.

Enjoy!