- This jambalaya recipe is Louisiana's classic one-pot meal

that's a hearty blend

of chicken, sausage, shrimp, veggies, and rice

all brimming with spicy and smokey Creole and Cajun flavor.

Now, a lot of people are intimidated

to make this recipe thinking

that it must be difficult to make,

but it's actually super easy

as long as you don't screw up the rice,

and that's where most people go wrong.

So I've got some extra tips

in today's video to help you out in that area.

And while it goes without saying

that this recipe is perfect for Mardi Gras,

it's also perfect for a tasty weeknight meal year round

that'll feed the whole family.

So let me show you how to make it.

To get started,

we're gonna make a homemade Cajun seasoning from scratch.

You can of course buy a packaged Cajun seasoning,

but it's so easy to make a blend at home

and then save it for future recipes.

My version includes three tablespoons of paprika,

two tablespoons of kosher salt,

two tablespoons of garlic powder,

one tablespoon of onion powder,

one tablespoon of dried oregano,

one tablespoon of dried thyme,

one tablespoon of cayenne pepper,

and one tablespoon of black pepper.

The herbs in my blend actually make it a cross

between a Creole and a Cajun seasoning

but it simplifies many recipes

in that you don't have to add those herbs later.

And of course, I store the blend in my spice jars

which I showed you on my spice drawer organization video.

The flavor base of jambalaya and other Louisiana favorites

like gumbo is something called the holy trinity.

And it's similar to a French mirepoix of chopped veggies,

but instead of celery, carrot, and onion

it's celery, bell pepper, and onion.

It's also not

unlike the Spanish sofrito of aromatic veggies,

which includes onion, garlic, bell peppers, and tomatoes.

In fact, similar veggie flavor bases

are common in many cuisines

from Cuban to Colombian, Brazilian, Filipino, and more

with slight tweaks here or there.

It's a great way to bulk up recipes with veggies

and, of course, make everything taste better.

But for today's jambalaya recipe,

you'll need two ribs of celery,

two bell peppers, and one large onion.

And once you've chopped them all up,

add them to a mixing bowl.

And you can just pile them on top of each other

and then set that bowl aside for now.

Next up is four garlic cloves.

So I'll give them a quick bash

with the side of my knife, then peel off their skins.

And then also set these aside

to take over to the stove here in a second.

When it comes to the protein element of jambalaya,

Andouille sausage is a must.

This smoked pork sausage originates from France

and if you've ever visited New Orleans before

you know Cajun food is an eclectic mix of cuisines

because of immigrants from many countries.

But if you can't find Andouille sausage,

you can substitute it with Spanish chorizo

which has a similar spice and smoked flavor.

You'll need 11 ounces of sausage

and you can just slice it up into bite-sized rounds

and then add it to a separate prep bowl.

Now, some jambalaya recipes include three proteins

which are sausage, chicken, and shrimp

and some just include the sausage and shrimp.

I personally like to add the chicken,

and you can use boneless skinless chicken breast

or chicken thighs.

It's up to you

But either way, you'll need a pound of chicken.

And just chop that up into bite-sized pieces

and add it to a mixing bowl.

Season the chicken

with a tablespoon of your Cajun seasoning,

and then use your hands to make sure all the pieces

are well coated.

All right, let's get to sauteing a few things.

Add two tablespoons of olive oil to a very large Dutch oven

or stock pot over medium high heat.

Add the chicken and saute it for several minutes

until it's lightly golden and cooked through.

Then remove it to a plate,

and I'm just using my flat skimmer

as it can scoop up the pieces faster.

If you feel like the pot needs a bit more oil,

go ahead and add another tablespoon or so

and then toss in the sliced sausage.

Try to get the sausage in a single flat layer

so that it can nicely brown on one side.

Once it starts to get that nice crust on it,

flip it over and brown the other side.

And I should mention

that this sausage is already pre-cooked

so you don't need to worry about cooking it through.

Once that's done, remove it to the same plate

or bowl with your cooked chicken.

Now the bottom of your pot

may look a bit burned at this point

but that's all super tasty flavor that will release as soon

as we add the holy trinity of veggies.

So dump those into the pot.

I'm sure you guys know this from my other recipes

but as you saute those chopped onions and veggies,

they release moisture

and that moisture will naturally deglaze the pan.

So saute them for about four to five minutes

or until they've softened.

Add the garlic by mincing it straight into the pot,

then add 1/2 a teaspoon of red pepper flakes for extra spice

and another tablespoon of Cajun seasoning.

Stir that together for 30 seconds or so

and then add 1 1/2 cups of rinsed long-grain white rice.

And before we go any further,

I'm gonna pause here for a second

and tell you where many folks screw up

and that's that they cook the rice way too long in the pot

and it ends up mushy.

I'm using a white basmati rice today

and it only needs to cook for 10 to 12 minutes,

but if you really want to ensure firmer separate grains

you can use parboiled rice

that has been partially boiled in the husk.

It's a bit harder to overcook and turn mushy,

though it does require more time, about 25 minutes.

I've listed these tips

on the recipe blog post on my website,

but just wanted to call this out

as I've heard from too many people

who have ended up with mushy jambalaya

using a white basmati rice

and cooking it for 25 to 30 minutes

because that's what some online recipes say to do

without talking about the different types of rice.

Okay, so back to today's recipe.

I'm using the white basmati rice,

so I'll measure out 1 1/2 cups,

give that a quick rinse under the faucet,

and then we're back to where we were,

which is adding it to the sauteed veggies.

Stir the rice for a minute minute

so it can get all coated in that flavor.

Then add one bay leaf, one 15-ounce can of crushed tomatoes,

and three cups of low-sodium chicken broth.

Though if you opt for the parboiled rice,

you'll likely need a bit more broth or liquid.

Give that a stir, bring it to a simmer,

then reduce the heat to low and cover the pot.

Cook the rice for about seven to eight minutes

or until it's just al dente.

You do not want it fully cooked at this stage.

And I'll stir it once or twice while it's cooking

just to make sure it's not sticking to the bottom.

But don't over stir as that will make it more starchy.

When the rice is al dente

and it's still looking a bit soupy,

remove the bay leaf and then add one pound of jumbo shrimp,

along with your sausage and chicken back to the pot.

Turn off the heat and gently stir this together

so that the shrimp get buried in the hot rice and veggies.

Then cover the pot.

The residual heat should cook the shrimp

in about four to five minutes.

The chicken and sausage will warm up

and all of the residual liquid will be absorbed

by the rice as it continues to steam.

Your jambalaya recipe is now done

and you can see that the shrimp are opaque and pink

when you give it a final stir or two.

Trust me when I say that your kitchen is gonna smell

like one fantastic Mardi Gras party.

And then all that's left to do

is add some bright green garnishes,

like chopped green onions and parsley.

This recipe is such a simple mix

of veggies, spices, rice, and protein,

and it's a classic one-pot meal

that will certainly fill you up

and make your taste buds happy.

I enjoyed leftovers of this recipe all week long

and I was certainly not upset about it.