Jambalaya Recipe – A traditional Louisiana dish made with rice, meat, vegetables, and seasonings.
Add onion powder, garlic powder, dried mixed herbs, paprika, cayenne, and white pepper
powder in a bowl. Mix well and set it aside.
Pat the skinless and boneless chicken thigh meat with a kitchen towel and cut it into strips of
equal size.
Place the chicken strips in a bowl, season with 1 tbsp of prepared seasoning, and season with
salt. Mix well so that the seasoning coats the chicken evenly. Set it aside.
In a Dutch oven, add a tablespoon of oil. Once it hats up, add sliced smoked sausages in a single
layer and cook them until they get color. Make sure you flip the slices so that they get even
coloring. Once done, take them out of the Dutch oven and set them aside.
In the same Dutch oven, add the remaining oil and heat it.
Once it heats up, add diced onion, minced garlic, celery, and green bell pepper.
Add the remaining prepared seasoning and sauté the vegetables for a minute or two. You can
add a splash of water to prevent the seasoning from burning. Season with salt.
Once the onions turn translucent, add long-grain white rice and stir for 2 to 3 minutes or until
you can smell the toasty fragrance of rice.
Pour in chicken broth, stir and let the mixture come to a boil.
Now add marinated chicken and cooked sausages. Mix well.
Reduce the heat and cover the Dutch oven with a lid. Let it simmer for about 25 minutes or until
the rice is cooked.
5 minutes before the timer goes off, remove the lid and arrange deveined and peeled shrimps
over the rice. Cover with a lid and let them cook for the remaining 5 minutes.
Once the rice is ready, and all the moisture evaporates, take the Dutch oven off the heat and
fluff up the rice so that everything is well combined.
Garnish with freshly chopped parsley, and serve!
Ingredients
Directions
Add onion powder, garlic powder, dried mixed herbs, paprika, cayenne, and white pepper
powder in a bowl. Mix well and set it aside.
Pat the skinless and boneless chicken thigh meat with a kitchen towel and cut it into strips of
equal size.
Place the chicken strips in a bowl, season with 1 tbsp of prepared seasoning, and season with
salt. Mix well so that the seasoning coats the chicken evenly. Set it aside.
In a Dutch oven, add a tablespoon of oil. Once it hats up, add sliced smoked sausages in a single
layer and cook them until they get color. Make sure you flip the slices so that they get even
coloring. Once done, take them out of the Dutch oven and set them aside.
In the same Dutch oven, add the remaining oil and heat it.
Once it heats up, add diced onion, minced garlic, celery, and green bell pepper.
Add the remaining prepared seasoning and sauté the vegetables for a minute or two. You can
add a splash of water to prevent the seasoning from burning. Season with salt.
Once the onions turn translucent, add long-grain white rice and stir for 2 to 3 minutes or until
you can smell the toasty fragrance of rice.
Pour in chicken broth, stir and let the mixture come to a boil.
Now add marinated chicken and cooked sausages. Mix well.
Reduce the heat and cover the Dutch oven with a lid. Let it simmer for about 25 minutes or until
the rice is cooked.
5 minutes before the timer goes off, remove the lid and arrange deveined and peeled shrimps
over the rice. Cover with a lid and let them cook for the remaining 5 minutes.
Once the rice is ready, and all the moisture evaporates, take the Dutch oven off the heat and
fluff up the rice so that everything is well combined.
Garnish with freshly chopped parsley, and serve!