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American/Southern · Dinner

Jambalaya

Non-vegEasy

Diet: Non-veg

Jambalaya is a American/Southern dish. Keep the pot covered while rice absorbs the broth.

Prep
25 min
Cook
40 min
Rest, soak, marinate or chill
10 min
Total
75 min
Servings
6
Difficulty
Easy
Cuisine
American/Southern
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Jambalaya. The photograph includes bread and peppers not included in this recipe.
The photograph includes bread and peppers not included in this recipe. Representative photograph of Jambalaya. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Base

Rice

Shrimp

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Base · About 8 min

  1. Brown chicken and sausage in oil from 30 ml neutral oil, 400 g chicken thighs, diced, 250 g smoked sausage, sliced, 150 g onion, diced, 150 g green pepper, diced, 100 g celery, diced, 15 g garlic 8 minutes; add vegetables and garlic 5 minutes.

Rice · About 20 min

  1. Add 400 g long-grain rice, 400 g chopped tomatoes, 800 ml chicken stock, 2 tsp Cajun seasoning, 2 bay leaves; cover and simmer on low 20 minutes.

Finish · About 10 min

  1. Add 300 g raw shrimp, peeled, cover and cook 5–7 minutes until rice is tender, shrimp opaque and chicken reaches 74°C / 165°F. Rest 10 minutes; remove bay.

    Check: Look for this result: rice is tender, shrimp opaque and chicken reaches 74°C / 165°F.

Tips

  • Keep the pot covered while rice absorbs the broth.
  • Judge Jambalaya by the texture and doneness signs in its steps. Your pan and heat affect how long Jambalaya takes to cook.

Substitutions

  • Omit shrimp and add extra chicken for a different version.

Storage

  • Cool Jambalaya in shallow portions and refrigerate promptly, ideally within one hour. Finish Jambalaya within 24 hours, keeping it at 4°C / 40°F or colder.
  • Reheat the cooked rice in Jambalaya once, until it steams throughout and reaches 74°C / 165°F. If serving Jambalaya as a cold rice dish, keep it refrigerated until serving.

Make ahead

  • For Jambalaya, measure the rice and seasonings in advance. Keep the chopped vegetables for Jambalaya separately in the fridge. Cook the rice for Jambalaya on the day you serve it; leftover rice has a 24-hour storage limit.

FAQ

What matters most when making Jambalaya?

Keep the pot covered while rice absorbs the broth.

What can I substitute in Jambalaya?

Omit shrimp and add extra chicken for a different version.

Can I prepare Jambalaya ahead?

For Jambalaya, measure the rice and seasonings in advance. Keep the chopped vegetables for Jambalaya separately in the fridge. Cook the rice for Jambalaya on the day you serve it; leftover rice has a 24-hour storage limit.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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