Born in the bayous and brought to a boil in cast-iron, Jambalaya is comfort with a pulse: smoky sausage, tender chicken, sweet peppers, and rice that drinks in every spice. Cooked in one pot, served to many—this is weeknight ease with company-worthy swagger.
“Let the trinity go slow, toast the spices, and don’t rush the rice—flavor pays attention to patience.”
Ingredients
Instructions
Sear the meats
Heat oil in a heavy 5–6 qt pot over medium-high. Brown sausage; remove. Season chicken with salt & pepper, brown in the fat; remove.
Build the trinity
Add onion, bell pepper, and celery; cook over medium until softened and sweet, 6–8 minutes. Stir in garlic for 30 seconds.
Toast rice & spices
Add rice, smoked paprika, thyme, cayenne; stir 1–2 minutes until the grains look glossy and fragrant.
Liquids in
Return sausage & chicken. Stir in tomatoes, stock, and bay leaves. Bring to a lively simmer; taste and season.
Cover & cook
Reduce heat to low, cover, and cook 18–20 minutes, stirring once halfway if needed to prevent sticking.
Finish with shrimp
Fold in shrimp; cover and cook 4–5 minutes until just opaque. Off heat, rest 5 minutes.
Garnish & serve
Fluff with a fork; shower with parsley and scallions. Serve hot.