There���s something special about a hearty pot of Traditional Jambalaya. Few dishes scream “classic Louisiana cooking” quite so loud. It’s savory, spicy, and packed full of delicious meats and veggies, all simmered together in a single pot for a dish that���s packed with punchy flavors. Whether it’s Mardi Gras, Sunday dinner, or just a random Tuesday night, this meal fits the bill. We promise you’re in for a treat with this sumptuous concoction.
But don’t just take our word for it, whip up your own batch and experience the magic firsthand. It’s a one-pot wonder that’s sure to liven up your weekday meals and impress your dinner guests. And the best part? Every bite gets better and better. So, are you ready for this ride on the flavor train?
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8 people
- Yield: 8 cups
Now, let���s get this show on the road and start cooking!
Ingredients & Equipment You’ll Need
- 2 pounds sausage
- 1 pound chicken thighs
- 1 cup chopped bell peppers
- 1 cup chopped onions
- 1 cup chopped celery
- 3 cloves garlic, minced
- 2 cups long grain white rice
- 4 cups chicken stock
- 1 tablespoon Cajun seasoning
- 1 teaspoon thyme
- Large pot
We recommend using a good quality sausage and chicken thighs for full-bodied flavor. The vegetables add a wonderful aromatic backbone to the dish and let’s not forget the Cajun seasoning – it���s the powerhouse of flavor that gives Jambalaya its iconic taste. Use your favorite brand or make your own blend.
Substitutions? You can replace chicken stock with vegetable stock if you are looking for a vegetarian option.
How To Make Traditional Jambalaya
- Start by heating the pot over medium heat, add the sausage and cook until they are nice and crispy. Remove and set them aside.
- Add the chicken thighs to the pot and season with salt, pepper, and half of the Cajun seasoning. Cook until they’re lovely and brown, then set aside with the sausages.
- In the same pot, add chopped onions, bell peppers, celery, garlic and cook until softened.
- Stir in the rice until it���s well coated in the oil and veggie mix, then pour in the stock.
- Add the cooked meats, the remaining Cajun seasoning, thyme, stir well, cover the pot, and let the jambalaya simmer for around 20-25 minutes until the rice is cooked.
- Once cooked, give it a good stir and offer one final seasoning check. Add salt or pepper if needed, then serve it hot!
Tips For The Best Results
- We recommend using a heavy-bottomed pot for even heat distribution.
- Be patient and let the rice cook until it���s perfectly tender. No one likes crunchy jambalaya.
Storage Tips
- Leftover Jambalaya can be stored in an airtight container in the fridge for up to 4 days.
- This dish is also freezer-friendly. Cool it thoroughly before storing it in the freezer for up to 3 months.
Frequently Asked Questions
Q: What type of sausage should I use?
A: Andouille sausage is traditional, but you can use any smoked sausage you prefer.
Q: Can I add shrimp to my Jambalaya?
A: Absolutely! Add cooked shrimps at the last minute just before serving to keep them from overcooking.
Q: My Jambalaya is looking a little dry, what should I do?
A: Add a little more stock or water. The rice will absorb it and become moist again.
Q: Can I make this vegetarian?
A: Sure, replace the meat with your favorite vegetables and use vegetable stock instead of chicken.
Q: Can I make this in one pot?
A: Yes! That���s the beauty of this dish. It���s all made in one pot for less cleaning.
Nutritional Facts of Traditional Jambalaya
Each serving contains: Calories 560; Protein 45g; Carbs 42g; Fat 23g; Fiber 3g; Sugar 4g
Our verdict? This Traditional Jambalaya is a comforting, flavorful, and satisfying meal that your taste buds will thank you for. Serve it alongside some crusty bread and your favorite greens and enjoy a taste of Louisiana in each bite.
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