Unlock the magic in your kitchen with genius cooking tricks! Dive into high-quality Chicken, Shrimp, and Sausage Jambalaya secrets – a flavorful adventure awaits!
Chicken shrimp and sausage jambalaya is one of the quintessential dishes of Louisiana cuisine. While it may seem like a simple one-pot rice meal, jambalaya is more complex than meets the eye. There are secret techniques passed down through generations of Cajun families that elevate this dish from an ordinary bowl of rice and meat to a full-flavored taste of Louisiana.
I have learned firsthand the tricks of the trade that give jambalaya its soul. In this guide, I will share my insider tips for cooking chicken shrimp and sausage jambalaya like a pro so you can enjoy all the rich flavors of the Bayou right in your own kitchen.
There are a few key things home cooks need to know to make this Louisiana specialty taste truly authentic. Jambalaya is all about texture and developing complex layers of flavor through slow cooking. Rushing the process or skipping crucial steps will result in a sad, soggy mess rather than the tasty dish you want.
Key Takeaway
Chicken, shrimp, and sausage jambalaya is a vibrant Louisiana dish, blending succulent proteins with aromatic spices and rice. This hearty one-pot meal promises a burst of flavors in every bite.
Chicken, Sausage and Shrimp Jambalaya
Classic jambalaya is actually one of the easiest one-pot meals you can pull together, even for weeknight eats, and this shrimp jambalaya recipe is authentic, hearty, and oh so satisfying.
What is Jambalaya?
In a nutshell, jambalaya is Louisiana vegetable and sausage stew. Seafood is often added to jambalaya, and chicken may make an appearance as well. Okra is another traditional ingredient, and from there you can add pretty much any veggie you’d like.
This jambalaya contains chicken, sausage, and shrimp cooked with the trinity of New Orleans flavors, celery, onion and bell peppers. Thyme, oregano, cajun seasoning and tomatoes are added to flavor the dish along with rice which is traditionally cooked with the rest of the ingredients, or alternately served alongside it (1).
Chicken, Sausage and Shrimp Jambalaya Recipe
https://youtu.be/A6HvoRJySl0?si=yVb2wpnZDOJMGLA1
Source : Island Vibe Cooking
Here’s what all goes into this particular chicken, sausage and shrimp jambalaya recipe:
Ingredients
- 4 tablespoons butter
- 1 tablespoon vegetable oil
- 2 skinless boneless chicken breasts , cubed
- 1 pound andouille sausage , sliced
- 2 ribs celery , chopped
- 1 medium yellow onion , chopped
- 1 green bell pepper , seeded and chopped
- 3 cloves garlic , peeled and minced or pressed
- 1 28- ounce can crushed tomatoes
- 3 cups chicken stock (24 ounces)
- 3 tablespoons Creole seasoning
- 2 bay leaves
- 1 tablespoon hot sauce
- 2 ½ cups long grain rice
- 1 16- ounce bag medium shrimp, deveined and shelled
- 1 cup frozen okra
- Kosher salt , to taste
- 2-3 green onions , chopped
Instructions
- Melt 2 tablespoons butter and vegetable oil in large skillet or dutch oven pan over medium high heat. Add chicken breasts and andouille sausage slices and cook for 5-6 minutes, stirring occasionally so all sides are lightly browned and the chicken is cooked through. Remove from pan and set aside.
- Lower heat to medium, add the additional 2 tablespoons of butter and add the celery, onion, bell pepper and garlic. Cook for 7-8 minutes or until vegetables soften.
- Add crushed tomatoes, chicken stock, creole seasoning, bay leaves and hot sauce. Cook for 5 minutes then add rice and cook for about 15 minutes.
- Add chicken and sausage back to pan with shrimp and the okra and cook until chicken and sausage is warmed through and the shrimp and okra are cooked through. Season with kosher salt to taste and garnish with green onions.
Nutrition
Calories: 649kcal | Carbohydrates: 62g | Protein: 38g | Fat: 27g | Saturated Fat: 11g |Cholesterol: 235mg | Sodium: 1380mg | Potassium: 942mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1427IU | Vitamin C: 33mg | Calcium: 178mg | Iron: 4mg (2).
Mastering the Techniques
Where Can I Find Andouille Sausage?
Andouille sausage is a signature creole classic, usually made with smoked pork butt that is flavored with the usual suspects like garlic, onions and other spiced up seasonings then stuffed into casings and smoked again. Essentially it’s pre-cooked so it just needs a quick browning to boost its flavor. I can usually find it in my local Kroger/Smith’s Market but if you can’t, check online or at a local meat market.
Can I Prep Jambalaya in Advance?
Jambalaya reheats fairly well, but it’s best enjoyed the day it’s made. The shrimp in this homemade jambalaya may become rubbery when reheated, which is why I don’t recommend prepping it in advance.
Tips for the Best Jambalaya Recipe
Use a combination of butter and oil to sauté the chicken and sausage together. Adding a bit of oil to the butter raises the smoke point so the butter doesn’t burn.
I use store-bought Creole seasoning from the grocery aisle for the oomph of cajun flavor, and I can usually find several brands to choose from. The result? The spicy taste of cajun flavors infused into the chicken, sausage and sweet shrimp makes this a true one-pot comfort meal.
The rice is cooked in the pan along with the rest of the ingredients so that it’s infused with tomato-based-broth goodness. Add an additional ¼ cup chicken broth at a time if your rice needs more cooking time, but be wary of adding too much or your rice will be goopy. Simmering low and slow is your best bet.
Tips for True Louisiana Taste for Shrimp Chicken and Sausage Jambalaya
How to Make Jambalaya
Melt the butter and oil in a large skillet, then add the cubed chicken and sausage and cook until browned. Remove the meat and set aside.
In that same skillet, add the celery, onion, bell pepper, and garlic and cook until vegetables soften. Add crushed tomatoes, chicken stock, creole seasoning, bay leaves and hot sauce, followed by the rice. Continue cooking until the rice is tender.
Add the chicken and sausage back to pan along with the shrimp and the okra. Cook until chicken and sausage are warmed through and the shrimp and okra are cooked through. Then, all that’s left is to dive into your bowl of sausage and shrimp jambalaya!
Frequently Asked Questions of Chicken Shrimp and Sausage Jambalaya
Can I make it ahead of time?
Yes, you can make Chicken, Shrimp, and Sausage Jambalaya ahead of time. Simply reheat before serving to maintain its delicious flavors.
What if I don’t have all the ingredients?
If you lack certain ingredients, consider substitutes or omit them for a personalized twist on the classic jambalaya recipe.
How do I store leftover jambalaya?
Store leftover jambalaya in airtight containers in the refrigerator. Reheat gently to preserve its taste and texture.
Conclusion
Chicken, shrimp and sausage jambalaya is a true taste of Louisiana’s rich culinary heritage. This flavorful one-pot dish combines the “holy trinity” of aromatic vegetables with succulent proteins like andouille sausage, tender chicken, and plump shrimp.
By employing the genius cooking tricks outlined here – like slowly building layers of flavor and properly cooking the rice in the jambalaya gravy – home cooks can recreate this iconic Cajun classic.
Packed with bold spices and a myriad of tastes and textures in every bite, an authentic jambalaya lets you experience the vibrant cuisine of the Bayou right in your own kitchen. Master these time-honored techniques and transport your taste buds to the heart of Creole country with this soul-satisfying signature dish.
References
- https://www.foodiecrush.com/chicken-sausage-and-shrimp-jambalaya/
- https://dinnerthendessert.com/easy-jambalaya-chicken-shrimp-andouille/
Related Articles
- https://milkwoodrestaurant.com/chicken-sausage-jambalaya-soup/
- https://milkwoodrestaurant.com/how-to-clean-a-shrimp/
- https://milkwoodrestaurant.com/is-a-rice-cooker-worth-it/
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