Recipes Nugget Markets Signature Recipes
Classic Jambalaya
- Prep time
- 30 minutes PT30M
- Cook time
- 45 minutes PT45M
- Yield
- 10 servings
- Difficulty
A signature dish of New Orleans, Jambalaya is a traditional, one-pot favorite filled with bold flavor, perfect spice and a combination of seafood, chicken and sausage.
Ingredients
- 2 tablespoons hot paprika
- 2 teaspoons granulated garlic
- 2 teaspoons dried thyme
- 1 tablespoon cayenne pepper
- 2 tablespoons dark chili powder
- 1 tablespoon ground cumin
- 2 tablespoons kosher salt
- 1 pound boneless, skinless chicken thighs, cut into medium chunks
- 1 pound andouille sausage, cut into ¼-inch rounds
- 4 ounces extra virgin olive oil
- 1 red bell pepper, medium diced
- 1 green bell pepper, medium diced
- 1 medium yellow onion, medium diced
- 1 pound celery, medium diced
- 3 cups long grain white rice
- 3 quarts chicken stock
- 3 bay leaves
- 4 cloves garlic, minced
- 1 can (15 ounces) diced tomatoes, strained
- 1½ pounds tail-on shrimp (16–20 count), peeled and deveined
- 1 tablespoon Worcestershire sauce
- 2 tablespoons hot sauce
Preparation
In a small bowl combine hot paprika, granulated garlic, thyme, cayenne pepper, dark chili powder, ground cumin and salt. In a medium bowl, toss spices with the chicken thighs and andouille sausage.
Heat extra virgin olive oil in a large pan over high heat. Sauté peppers, onion and celery for 2 minutes.
Incorporate seasoned chicken and andouille sausage with bell peppers and onions in the sauté pan. Add rice and cook for 2 minutes, stirring so it doesn't burn. Add chicken stock and bay leaves, cover and simmer on low for 15 minutes.
Add minced garlic, tomatoes, shrimp, Worcestershire sauce and hot sauce, then stir to incorporate. Cook on medium heat for 8–10 minutes, or until shrimp are cooked through. Season to taste with salt and pepper.
