Authentic Jambalaya Recipe

Jambalaya is a classic Southern rice and meat dish. Typically, it's made with the "trinity" of celery, onions and green bell pepper, long-grain rice and some combination of meat.


There are myriad ways to make jambalaya and it varies from region to region and family to family. In the birthplace of the dish, southern Louisiana, there are generally two approaches: Cajun and Creole. There are two main differences between the techniques: (1) tomatoes are present in Cajun jambalaya (and not in Creole varieties) and (2) ingredients are layered and kept in the pot in Cajun style whereas meat is browned, removed and then returned to the pot later in Creole.

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In this recipe, we'll do a little bit of both. Which I think is hardcore creole.

The spice mix in this recipe is perfectly balanced, however you can add in flavors and adjust as you see fit. This recipe will make a spicy hot jambalaya, so if you're sensitive tone down the cayenne pepper (and if you really like heat, there's room to heat it up with more cayenne or by adding in a chili of your choice.)

The additions of sumac and ginger are meant to brighten up a spice mix that wades in the deep flavors of paprika, cinnamon and cumin and can be blinded by the heat of the cayenne. Cinnamon adds a touch of sweetness--though brown sugar can be used as well.

Last bit before we get to the recipe already: use chicken thighs and andouille sausage. If you want really feel strongly about another cut or sausage, do so. But the thighs are a deeper flavored part of the chicken with more connective tissue than the breast and the flavor stands up in the spicy jambalaya. The andouille sausage is basically mandatory--it provides heat and a unique flavor that'll convince you the dish was made for it.

Jambalaya Spice Mix:

• 2 teaspoons cayenne pepper
• 3/4 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground coriander
• 1/8 teaspoon ground mustard
• 1/8 teaspoon celery salt
• 1/8 teaspoon sumac
• 1/8 teaspoon cinnamon
• 1/8 teaspoon ground ginger

Jambalaya:

• 1 pounds boneless, skinless chicken thighs, cubed
• 3 andouille sausages, cut in 1/2 inch slices
• 1/2 pound baby shrimp, de-veined and peeled
• 1/4 cup extra virgin olive oil
• 1 tablespoon margarine or butter
• 2 yellow onions, diced medium
• 2 green bell peppers, diced medium
• 4 celery stalks, diced to your preference
• 1 green or anaheim chili, chopped fine
• 3 garlic cloves, chopped fine
• 1 12 or 14oz can crushed tomatoes
• 1 tablespoon tomato paste
• 2 cups long-grain white rice
• 3 cups chicken stock or broth
• 3 scallions, cut for garnish

Before you begin:
Preheat the oven to 375°F and make sure your oven-safe pot can fit on the rack. Combine the spice mix and set aside in a bowl. Cut and prepare your meats and vegetables.

1. Heat the oil in a sturdy pot or large Dutch oven (at least 7 quarts) over medium-high heat until hot. Brown the chicken in segments, careful to not overcrowd the pot. After all the chicken pieces are browned, place in a bowl and set it aside.

2. Let the oil cook down for a minute. Add the butter or margarine and melt over medium heat. Add the onions, scraping the bottom of the pot with a wooden spoon to release any browned bits, and cook, stirring occasionally, until the onions just begin to brown.

3. Add the sausage and half of the spice mix. Coat everything with the spice mix, continuing to scrape the bottom of the pot occasionally, until the meat is browned and the onions are very tender.
4. Add the bell peppers, celery, anaheim pepper, garlic and remaining spice mix. Cook, scraping the bottom of the pot occasionally, until the bell peppers are soft.

5. Add the reserved chicken and its juices, the crushed tomatoes and the tomato paste. Stir to combine and bring to a boil.

6. Add the rice, stock or broth, and bring to a boil. Cover with its lid, transfer to the oven, and bake until the rice is tender and the liquid has been absorbed. This should take about 30 minutes.

7. With 10 minutes until the Jambalaya can be taken out of the oven, prepare the shrimp. Wash the shrimp, place them in a hot, sprayed skillet and cook for 3-4 minutes, flipping frequently. Shrimp are ready when they lose their translucency on the inside.
8. Remove the pot to a wire rack and let it sit, covered, for 5 minutes. Stir to evenly combine the jambalaya. Dole out servings and sprinkle with the scallions. Serve and enjoy.