I’ve been making Jambalaya at home for a few years now, adjusting the method and ingredients on a trial and error basis, combined with viewing YouTube videos of experts from Louisiana. This version is delicious.
I used to add chicken, first chicken breast then I switched to thigh meat. Now I just leave out the chicken. It adds meatiness to the jambalaya but not much taste. I substituted smoked pork sausage instead, which has tons of flavor and never gets overcooked or tough.
This recipe makes about 8 cups of jambalaya, about 4 to 6 servings.
- 1.5 cups of long grain white rice (I use Carolina brand. But you can use Jasmine or any other long grain rice).
- 2 tablespoons of oil
- 8 oz of smoked pork sausage, diced
- 8 oz of andouille sausage, sliced into coins
- 1 medium onion, diced
- green pepper, diced. Use an equal amount of green pepper and onion.
- celery, diced. Use an equal amount of celery and onion
- 2 garlic cloves, minced
- 1 8 oz can of tomato sauce
- 12 oz of chicken broth
- 8 oz of raw shrimp, peeled and de-veined
- 2 teaspoons of Worcestershire sauce
- 3/4 teaspoon of smoked paprika
- 1/4 teaspoon of dried oregano
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of ground black pepper
- 1/4 teaspoon of korean chili flakes (gochugaru), or 1/8 teaspoon of ground cayenne pepper
- 1/4 teaspoon of salt
- 1 bay leaf
- In a bowl mix together smoked paprika, oregano, onion powder, garlic powder, black pepper, chili flakes and salt. Set aside
- Cook the rice. Use whatever water+rice method you are accustomed to. I use the following:
- Add 1.5 cups dry rice to a pot with a tight fitting lid
- Add 3 cups of water to the pot
- Cook uncovered on medium heat until the water boils away
- Cover the pot, place it on the lowest burner and set the heat to the lowest level. Set a timer for 10 minutes.
- When 10 minutes are up, turn off heat. Remove pot from the stove and place on a trivet or towel. Let the rice steam for at least 15 minutes before using.
- In a large soup pot add 2 tablespoons of oil. Add the smoked sausage and andouille sausage. Sprinkle 1/2 teaspoon of the spice mixture. Set burner to high heat. Stir frequently until the pork begins to brown.
- Add the onion, green pepper and celery. Sprinkle another 1/2 teaspoon of the spice mixture. Stir to combine and become coated in the pork fat. If a fond developed on the bottom of the pot use moisture from the vegetables and scrape the bottom with a spatula or wooden spoon to release it. After 2 or 3 minutes add the garlic and stir.
- When the vegetables are completely wilted and have given up their moisture add the tomato sauce and stir. Lower the heat to medium and let the sauce simmer until much of its moisture has evaporated.
- Add the raw shrimp and the remaining spice mixture. Stir until the shrimp are partially cooked, and begin to curl up.
- Add the chicken broth and bay leaf. Turn the heat to high and stir. Allow the broth to boil down by a third.
- Add the Worcestershire sauce and stir.
- Add the cooked rice, breaking up any clumps. Stir so that each kernel of rice is coated. Cover the pot and turn off the heat. Let the rice remain covered in the pot for 15 minutes.
That’s it. It takes awhile, but the effort is worth it. Remember to remove and discard the bay leaf before serving. The jambalaya is great as soon as it’s done, and even better then next day.