Description
A Cajun classic and poor man’s meal, this Spicy, Saucy Jambalaya is long on falvour with just enough spice to clear a nasty head cold. A one pot, comforting, spicy, signature dish of the Cajun people is worth the effort… every single time!
Ingredients
1 Pound chicken, bone in, cut into ‘two bite’ chunks
½ Pound Andouille Sausage, cut into 1/2 inch slices
½ Pound shrimp (or other seafood i.e. crawfish, clams, mussels or combination of any and all)
4 Large, ripe tomatoes, roughly chopped
2 Large sweet peppers (red, yellow, orange), roughly chopped
1 Large onion, roughly chopped
1 ½ Cups long grain rice
¾ Cup chicken stock
¾ Cup water
4 Tablespoons olive oil
1 Tablespoon butter
1 Tablespoon cayenne pepper
1 Tablespoon paprika
1 Tablespoon chili powder
1 Teaspoon dried thyme
Salt to taste
Instructions
- Preheat oven to 350°F (180⁰C) Combine spices (cayenne, paprika, chili, thyme and salt) in large bowl.
- Roll chicken pieces in spice mixture to lightly coat, remove and set aside. Add shrimp to remaining spice mixture, toss to coat and set aside, chilled.
- In large oven proof pot, heat 2 tablespoons of oil, then add seasoned chicken to sear the outside and seal in juices. Remove and let stand.
- In the same pot, add sausage and lightly sear. Remove and let stand. (If spices are burnt on the bottom of the pot, quickly rinse and remove all traces of burnt spice, this will help to avoid any unwanted bitterness. Never cook in a burnt pot.)
- Return pot to heat and add 2 tablespoons of oil over medium heat. Add onions, peppers and tomatoes and sweat over medium heat until onions are transparent and peppers are tender. Add butter, mix to coat.
- Add chicken and sausage, submerge in vegetables & liquid, and cook, covered in preheated, 350⁰F (180⁰C) oven for 10 -15 minutes (or until vegetables are cooked & soft).
- Remove from oven, add rice, stir into dish, coating well. Add chicken stock and water and salt to taste. Cook covered in 350⁰F (180⁰C) oven for 30 minutes.
- Remove from oven. Check humidity levels and doneness of rice, and add additional stock or water if needed. Add shrimp. Place back in oven, covered, and cook for 10 minutes or until rice is fully transparent and almost tender. Remove from oven. Let rest, without heat – covered – for 10 – 20 minutes.
Notes
The rest period at the end of the cooking cycle allows all those bubbling juices to be absorbed by the rice and makes the difference between a good jambalaya and a GREAT jambalaya.
This recipe is listed as easy, because it’s not technically difficult, but it is just a dish that requires a few extra steps in technique to execute it well, every time.
Gypsy note: If you are not a lover of heat, reduce both the cayenne and chili powder (paprika has little heat, it’s mild and smokey). This dish has heat, it’s supposed to, it’s Cajun. I would give this a solid three out of five on the Gypsy heat-o-meter that’s why it’s called ‘spicy’.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Mains
- Method: Braise
- Cuisine: Cajun
Keywords: Jambalaya Recipe, Spicy Jambalaya Recipe