Originating in the French Quarter of New Orleans, Jambalaya is a Creole staple consisting of meat and vegetables mixed with rice. Jambalaya is very similar to the Spanish Paella, but replaces (often expensive and hard to find) saffron with tomatoes to get a similar richness and beautiful color. The best part about this dish is that it’s truly a one-pot meal that has your protein, starch and vegetables covered, so not only is this appropriate for Mardi Gras, but may quickly become a staple weeknight dish throughout the year.
For best results, we recommend preparing this recipe in a heavy bottomed pan like a Dutch Oven for optimal heat retention and even cooking. Check out one of Ayesha’s favorites from the AC Home Collection here.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
8 oz. boneless skinless chicken breast, cut into cubes
2 Andouille sausage links, cut into 3/4 inch slices
1 yellow onion
2 celery ribs
1 green bell pepper
4 oz. white button mushrooms
4 cloves garlic
1 tsp. paprika
2 tsp. chili powder
2 tsp. light brown sugar
1/2 tsp. dried thyme
1 tsp. dried oregano
1 1/2 cup long-grain rice
2 cup crushed tomatoes
4 tsp. Worcestershire sauce
2 cup chicken broth
2 green onion
1. Prep your veggies: Finely dice the onion and celery. Core and seed the bell pepper and finely dice enough to measure 1/4 cup. Thinly slice the mushrooms. Combine the onion, celery, bell pepper and mushroom in a bowl. Mince the garlic.
2. Warm 2 Tbs. olive oil in a large saucepan over medium-high heat until shimmering. Add the cubed chicken breast and cook until golden brown on all sides. Add the sausage and saute a few minutes more, until cooked through. Return to the plate with a slotted spoon.
3. Add 1 Tbs. oil to the pan and warm over medium-high heat. Add the onion, celery, bell pepper and mushrooms and cook until vegetables just begin to soften, 2 to 3 minutes.
4. Add the garlic, paprika, chili powder, brown sugar, thyme, oregano, 1/2 tsp. kosher salt, 1/8 tsp. ground black pepper and rice and cook 1 minute, stirring frequently.
5. Add the crushed tomatoes, Worcestershire sauce and chicken broth and bring to a boil. Add the chicken and sausage back into the pan and reduce the heat to low. Cook, covered, until the rice is tender and all of the liquid is absorbed, about 30 minutes, stirring once halfway through cooking.
6. Remove the pot from heat and keep covered, 5 minutes. Meanwhile, thinly slice the green onion.
7. Divide the jambalaya between serving bowls and sprinkle the green onion on top.