United States · United States

Jambalaya (Louisiana Chicken and Sausage Rice)

Name: Jambalaya (Louisiana Chicken and Sausage Rice)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: United States
Ingredients: long-grain rice 400 g; boneless chicken thigh, diced 300 g; andouille sausage, sliced 250 g; onion, chopped 150 g; bell pepper, chopped 150 g; celery, chopped 100 g; garlic, minced 15 g; diced tomatoes 400 g; chicken stock 700 ml; vegetable oil 30 ml; Creole seasoning 15 g; smoked paprika 5 g; dried thyme 2 g; bay leaf 2 pieces; fine salt 5 g; scallions, sliced 30 g

A smoky one-pot rice with chicken, sausage, peppers and Creole seasoning.

55 minutes · 6 servings · Moderate

Jambalaya comes from the Caribbean crossing and is often called paella without the seafood, which is both unfair and roughly accurate. The word names the jumble, and the rice is meant to sit in the same pot as the meat rather than be layered beside it. Brown the rice in the fat first, and this is not a step any recipe here will let you skip.

Ingredients

long-grain rice400 g
boneless chicken thigh, diced300 g
andouille sausage, sliced250 g
onion, chopped150 g
bell pepper, chopped150 g
celery, chopped100 g
garlic, minced15 g
diced tomatoes400 g
chicken stock700 ml
vegetable oil30 ml
Creole seasoning15 g
smoked paprika5 g
dried thyme2 g
bay leaf2 pieces
fine salt5 g
scallions, sliced30 g

Directions

1
Brown sausage 4 minutes; add chicken; cook 4 minutes.
2
Add onion, pepper, celery and garlic; cook 6 minutes.
3
Add Creole seasoning, paprika, thyme, bay leaf and tomato; cook 3 minutes.
4
Stir in rice; add stock; bring to simmer; cover; cook 25 minutes.
5
Rest 5 minutes; fluff; top with scallions.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content