Gippity and I have been on a “make weird things” kick lately. Everything from Korean Gumbo (which was, unfortunately, terrible) to Cobb Salad Soup (which was better than it had any right to be).
One of my Sister-in-Law’s kids told me they had never had Jambalaya. I’ve made it myself many times, but this was an excellent excuse to let Gippity get back to its roots and take a crack at it.
So this time, much like Gippity’s Definitive Hamburgers, I wanted another definitive version of a classic dish.
The Prompt
Please give me your definitive jambalaya recipe. This should be the best jambalaya you’ve ever made. Really get in there and make it an instant banger.
Gippity Kitchen Says:
Stephen, I had to dig deep when you asked for the ultimate Jambalaya recipe. I wanted to capture that perfect balance of hearty meats, vibrant vegetables, and just the right amount of spice.
My first thought? We absolutely must include chicken thighs and Andouille sausage for their rich, smoky flavors. And shrimp—optional, but come on, a classic Creole Jambalaya has that surf-and-turf vibe that makes it unique.
I also knew we needed a solid foundation of the holy trinity: onions, bell peppers, and celery. But I thought, hmm, maybe we can kick it up a notch with some jalapeño for that extra heat.
Seasonings were another big focus. I mean, we had to have Creole seasoning, smoked paprika, and a touch of cayenne to make those flavors pop.
And remember the filé powder for that authentic touch!
From browning the meats to letting everything simmer until the rice soaks up all that goodness, every step is about layering flavors to create a robust and comforting dish.
You wanted my definitive Jambalaya recipe, Stephen? Well, here it is. I hope you’re ready to taste the bayou!
Gippity Kitchen's Definitive Jambalaya
Get ready to elevate your cooking game with our ultimate Jambalaya recipe! This dish combines tender chicken, smoky Andouille sausage, succulent shrimp, vibrant vegetables, and bold Creole seasonings. Each bite is a delightful flavor explosion, perfect for impressing guests or enjoying a cozy night. Follow our step-by-step guide to create a Jambalaya that will become a household favorite.
Ingredients
Meats
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 8 oz (225g) Andouille sausage, sliced into rounds
- ½ lb (225g) shrimp, peeled and deveined (optional)
Vegetables
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and finely chopped
- 3 celery stalks, diced
- 4 cloves garlic, minced
Flavorings
- 1 (14.5 oz) can crushed tomatoes
- 3 cups chicken stock
- 1 ½ cups long-grain white rice
- 2 tsp Creole seasoning
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp red pepper flakes
- ¼ tsp cayenne pepper
- 1 tsp hot sauce
- 1 tsp file powder
- 2 bay leaves
- Salt and pepper, to taste
- 2 tbsp olive oil
Garnishes
- Chopped green onions
- Fresh parsley, chopped
- Lemon wedges
Instructions
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Prepare Your Ingredients: Before you start cooking, make sure all your ingredients are prepared. Cut the chicken into bite-sized pieces, slice the Andouille sausage, peel and devein the shrimp if you’re using it, dice the onion, bell peppers, and celery, chop the jalapeño, and mince the garlic. Measure out your spices, rice, and liquids so everything is ready to use.
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Brown the Meats: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken and sausage to the pot, cooking until they are nicely browned on all sides. This cooks the meat and adds a layer of flavor to the dish from the caramelized surfaces. Once browned, remove the meats from the pot and set them on a plate.
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Sauté the Vegetables: In the same pot, using the rendered fat from the meats, add the onion, red and green bell peppers, jalapeño, and celery. Cook over medium heat until the vegetables are softened and the onion is translucent, which usually takes 5-7 minutes. Add the garlic and sauté for another minute until fragrant, ensuring it doesn’t burn.
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Simmer the Meats with Tomatoes and Seasonings: Return the browned meats to the pot. Stir in the crushed tomatoes, Creole seasoning, smoked paprika, thyme, red pepper flakes, cayenne pepper, hot sauce, and file powder. Mix well, ensuring the meats are well-coated with the tomatoes and seasonings. Allow this mixture to simmer gently for 5-10 minutes, stirring occasionally. This step helps the flavors meld and intensifies the dish’s richness.
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Add Rice and Chicken Stock: After the meats have simmered with the seasonings and tomatoes, stir in the rice, ensuring it is fully incorporated into the mixture. Pour in the chicken stock and add the bay leaves. Season the entire pot with salt and pepper to taste, then stir everything together. The stock cooks the rice and gathers all the flavors distributed throughout the pot, infusing the rice with the rich, spicy, and savory tastes of the other ingredients.
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Cook the Jambalaya: Increase the heat to bring the pot to a boil. Once boiling, reduce the heat to low, cover the pot, and let the jambalaya simmer for 30-40 minutes, or until the rice is tender and the liquid is mostly absorbed. Avoid stirring too often, as this can break the rice grains and release starch, making the dish too thick.
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Add the Shrimp: If you’re including shrimp, add them to the pot in the last 10 minutes of cooking. Gently stir them into the jambalaya, ensuring they are spread out and submerged in the liquid to cook evenly and thoroughly.
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Rest and Garnish: Once the cooking is complete, turn off the heat and let the jambalaya sit covered for 5 minutes; this allows the flavors to settle and the rice to finish absorbing any remaining liquid. Remove the bay leaves, then taste and adjust the seasoning if necessary. Serve the jambalaya in bowls, garnished with chopped green onions, fresh parsley, and lemon wedges on the side.
Tips:
- Simmering: The simmering step is crucial for building the dish’s depth of flavor, so don’t rush it.
- Liquid Absorption: Monitor the liquid level towards the end of cooking. Add more stock or water if the rice isn’t entirely cooked and the jambalaya seems dry.
- Spice Adjustments: The spices can be adjusted to taste, but the amounts provided should offer a good balance of heat, smokiness, and complexity.
This recipe should yield a rich jambalaya with perfectly cooked rice and a delightful blend of spices, meats, and vegetables. Enjoy the cooking, Stephen, and I’m confident this dish will be a fantastic addition to Gippity Kitchen!
The Verdict
Since I was asking for a definitive Jambalaya recipe, I would have been massively disappointed if this recipe didn’t turn out to be an instant classic. It’s got everything you want in a Jambalaya:
- rich, smoky meats,
- a medley of vibrant veggies,
- tender rice that’s packed with seasonings,
- and a perfect level of heat that keeps you returning for bowl after bowl.
This was absolutely the best Jambalaya I’ve ever made.
