Two recipes for jambalaya on this page, Ina Garten's and below is Cafe Reconcile's recipe, which seems a little easier than Ina's. Emeril's recipe for Creole seasoning is linked to in the second recipe.
Ina Garten's jambalaya recipe as interpreted by Amelia Durand. This recipe has been halved and adjusted a little for taste, so it serves 4. I separated the ingredients into first and second batches because each batch of ingredients can be added all at once to the pot.
As with any recipe with so many ingredients, do all the prep work before beginning to cook.
- 1 tablespoon good olive oil
- 1 pound andouille or kielbasa sausage, sliced diagonally 1/2 inch thick
- 1 large chicken breast or 2 medium
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
FIRST BATCH (The Trinity)
- 3/4 cup yellow onion, chopped (1 large)
- 1 red bell pepper, seeded and large-diced
- 1 cup celery, large-diced (3 large stalks)
- 1 (28-ounce) can whole peeled plum tomatoes, drained and medium-diced
- 1 tablespoon minced seeded jalapeño peppers (2 peppers)
- 1 tablespoon minced garlic (3 cloves)
- 1 tablespoon tomato paste
- 1 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cayenne pepper
- 1/2 cup dry white wine, such as Pinot Grigio
- 3.5 cups (28 Oz.) chicken stock, preferably homemade
- 2 cups extra-long-grain white rice, such as Carolina
- 2 bay leaves
- 1/2 Lb (eight to ten, 16- to 20-count) shrimp, tails on, peeled and deveined
- 1/2 cup chopped fresh flat-leaf parsley, plus extra for garnish
- 1/2 cup sliced scallions, white and green parts, plus extra for garnish
- 1/4 cup freshly squeezed lemon juice (about1 lemon)
- Heat the olive oil in a very large (13-inch) Dutch oven or stockpot, add the sausage, and cook over medium heat for 8 to 10 minutes, turning the pieces until browned.
- Remove the sausage to a bowl with a slotted spoon. Meanwhile, pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper.
- Add the chicken to the pot, skin side down, and cook over medium-high heat for 5 minutes, until browned. With tongs, turn and cook for another 5 minutes, until browned.
- Remove to the bowl with the sausage and set aside. Don’t be tempted to cook both together; they won’t brown properly.
- Add the butter to the oil in the pot, then add the onions, bell peppers, celery (First Batch), 1 tablespoon salt, and 1 teaspoon black pepper and cook over medium to medium-high heat for 10 minutes, until the onions are translucent.
- Add the tomatoes, jalapeño peppers, garlic, tomato paste, oregano, thyme, cayenne (Second Batch), and 1- teaspoons salt, and cook for another 2 minutes.
- Add the white wine and scrape up the browned bits in the pot.
- Add the stock, rice, sausage, chicken, and bay leaves and bring to a boil. Cover the pot, reduce the heat to low, and simmer for 20 minutes.
- Stir in the shrimp and simmer covered for 5 more minutes.
- Off the heat, stir in the parsley, scallions, and lemon juice. Cover and allow to steam for 10 to 15 minutes, until the rice is tender and the shrimp are fully cooked.
- Discard the bay leaves, sprinkle with extra parsley and scallions, and serve hot.
To make in advance, remove the lid to cool before refrigerating or the jambalaya will keep cooking.
To reheat, add 1/2 cup water and reheat with the lid on over very low heat on top of the stove. Stir occasionally.
Chicken and Sausage Jambalaya from Cafe Reconcile in NOLA
This recipe serves 10. That's a lot of people, so the ingredients are halved on the right.
- 2 pounds mild smoked pork sausage, sliced ¼-inch-thick
- 2½ pounds boneless, skinless chicken, chopped
- 1½ cups onions, finely chopped
- 1 cup finely chopped celery
- 1 cup finely chopped bell pepper
- 2 tablespoons minced garlic
- 1 cup diced tomato
- 1 (6-ounce) can tomato paste
- 1 tablespoon Creole seasoning
- 1 tablespoon chopped fresh parsley
- 2¼ teaspoons fresh thyme
- 2¼ teaspoons chopped fresh basil
- 5⅓ cups chicken stock
- 1½ pounds long-grain rice
- 1 Lb mild smoked pork sausage, sliced ¼-inch-thick
- 1 Lb pounds boneless, skinless chicken, chopped
- 3/4 cup onions, finely chopped
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped bell pepper
- 1 tablespoon minced garlic
- 1/2 cup diced tomato
- 1/2 can (3-ounces) tomato paste
- 2 Tsp Creole seasoning
- 1 tablespoon chopped fresh parsley
- 1 Tsp fresh thyme
- 1 Tsp chopped fresh basil
- 2 1/2 cups chicken stock
- 12 Oz (3/4 Lb) long-grain rice
What To Do With Them
- In a large cast-iron Dutch oven, cook sausage on high heat for 3 minutes. Add chicken, and cook until browned on all sides, 15 to 20 minutes. Lower heat to medium, and add onion, celery, bell pepper, and garlic; cook until vegetables are soft, about 15 minutes. Add tomatoes, tomato paste,
- Creole seasoning, parsley, thyme, and basil. Simmer over low heat for 10 minutes.
- Add chicken stock, and bring to a boil over high heat. Add rice, and stir. When jambalaya returns to a boil, reduce heat to simmer. Cover and cook until the rice has absorbed all liquid, about 25 minutes.
By Cafe Reconcile, New Orleans, Louisiana