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. Our house riff adds Castelvetrano olives, tri-color peppers, and lemon for a bright, briny finish—New Orleans brass with a Mediterranean grace note. Weeknight simple. Company worthy. Always a little dangerous in the best way.
“Think jazz: structure, but never stiffness. Build the trinity patiently; coax sweetness, not speed. Toast the spices until aromatic oils lift like brass notes off Bourbon Street. The rice is percussion—steady, deliberate, unrelenting. Shrimp brings the crescendo, and the olives and lemon? That’s your bright, unexpected encore.”
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 and remove.
Build the trinity (+ peppers)
Add onion, green, red, and yellow peppers, and celery; cook over medium until glossy and sweet, 6–8 minutes. Stir in garlic for 30 seconds.
Toast rice & spices
Add rice, smoked paprika, Cajun seasoning; stir 1–2 minutes until the grains look shiny and aromatic.
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 midway only if needed.
Finish with shrimp
Fold in shrimp; cover and cook 4–5 minutes until just opaque. Off heat, rest 5 minutes.
Brighten (the jazz riff)
Fold in lemon zest and the olives. Fluff, then shower with parsley and scallions. Serve with lemon wedges for a final squeeze.