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Jambalaya (Louisiana, American Creole)

Jambalaya is a spicy one-pot dish originating from Louisiana, made with sausage, chicken, rice, and vegetables.

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Ingredients

Proteins

• 1 pound andouille sausage, sliced
• 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces

Vegetables

• 2 medium onions, chopped
• 3 stalks celery, chopped
• 2 cloves garlic, minced
• 2 cups bell peppers (any color), sliced
• 2 cups tomatoes, diced

Grains

• 1 cup long-grain rice

Spices and Seasonings

• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf

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Jambalaya Sauce ( Roux-based)

Mix the following:

• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil

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Recipe Steps

1. Prepare the Sausage and Chicken

Heat 1 tablespoon of vegetable oil in a large cast-iron pot or Dutch oven over medium-high heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove the cooked sausage from the pot with a slotted spoon and set aside. Repeat the process with the chicken pieces, cooking until browned on all sides and cooked through.

2. Soften the Onions

Reduce heat to medium and add another tablespoon of vegetable oil to the pot. Add the chopped onions and cook until softened and translucent, about 5 minutes.

3. Add the Celery and Garlic

Add the chopped celery and minced garlic to the pot and cook for an additional 2-3 minutes, stirring occasionally.

4. Combine the Sausage, Chicken, and Onions

Return the cooked sausage and chicken to the pot with the onion mixture. Stir in the sliced bell peppers and diced tomatoes. Cook until the vegetables are tender-crisp, about 5 minutes.

5. Make the Roux

Reduce heat to medium-low and add the flour to the pot, stirring constantly to make a roux. Cook for 2-3 minutes or until the roux is lightly