Jambalaya No Mushy Rice (Print Version)
# Ingredients:
→ Proteins
01 -
1 lb boneless chicken thighs, cut into chunks
02 -
11 oz andouille sausage, sliced into rounds
03 -
1 lb large shrimp, peeled and cleaned
→ Vegetables
04 -
1 large yellow onion, diced
05 -
2 green bell peppers, chopped
06 -
2 celery stalks, diced
07 -
4 garlic cloves, minced
→ Rice & Seasonings
08 -
1½ cups long grain white rice, rinsed
09 -
2 tbsp Cajun seasoning blend
10 -
½ tsp red pepper flakes
11 -
1 bay leaf
12 -
Salt and black pepper to taste
→ Liquids & Base
13 -
3 tbsp extra virgin olive oil
14 -
1 can crushed tomatoes (15 oz)
15 -
3 cups low-sodium chicken broth
→ Garnish
16 -
Fresh green onions, sliced
17 -
Fresh parsley, chopped
# Instructions:
01 -
Toss the chicken pieces with 1 tablespoon of Cajun seasoning in a bowl until well coated. This gives the chicken a nice flavor base.
02 -
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 5-6 minutes. Remove to a plate and set aside.
03 -
Add the remaining oil and sliced sausage to the same pot. Cook for 2-3 minutes until lightly browned on both sides. Remove to the plate with the chicken.
04 -
Add the diced onion, bell peppers, and celery to the pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften. Add a bit more oil if needed.
05 -
Stir in the minced garlic, remaining tablespoon of Cajun seasoning, and red pepper flakes. Cook for about 30 seconds until fragrant.
06 -
Add the rinsed rice to the pot and stir for about a minute to lightly toast. Add the bay leaf, crushed tomatoes, and chicken broth. Stir well, bring to a simmer, then reduce heat to low and cover.
07 -
Cook covered for 7-8 minutes, stirring occasionally to prevent sticking. The rice should be al dente, not fully cooked yet. Remove the bay leaf.
08 -
Add the shrimp, cooked chicken, and sausage back to the pot. Stir gently to combine, cover, and turn off the heat. Let sit for 4-5 minutes until shrimp are pink and cooked through.
09 -
Taste and adjust seasoning with salt and pepper. Garnish with sliced green onions and chopped parsley before serving hot.
# Notes:
01 -
The key to perfect jambalaya is getting the rice texture just right - al dente and fluffy, never mushy.
02 -
Different rice varieties cook at different rates, so keep an eye on texture and adjust cooking time accordingly.
03 -
Use a large Dutch oven or heavy-bottomed pot to ensure even cooking and easy stirring.
04 -
This recipe feeds a crowd and makes great leftovers that reheat beautifully.