If you’re ready to dive into a taste of Louisiana and revel in a jazz of flavors, this Smoky Jambalaya Recipe is going to hit all the right notes. With smoky, spicy sausage, succulent shrimp, and a vibrant array of veggies and spices, it’s a one-pot wonder you’ll crave again and again.
Why You’ll Love This Recipe
- Bursting with Flavor: Every bite delivers a mouthful of vibrant smokiness and spices, delightfully mingling with tender meats and seafood.
- Super Easy: This is a one-pot meal that seems complex but is actually quite simple to make — perfect for dinner parties or family meals.
- Versatile Ingredients: Adaptable to what you have on hand, it makes for great customization while still holding its authentic essence.
- Visual Appeal: The vibrant colors of the peppers and spices create an enticing dish that’s as pleasant to the eyes as it is to the palate.
Ingredients You’ll Need
This Smoky Jambalaya Recipe embraces the simplicity of ingredients while celebrating their robust flavors and textures, each one perfectly complementing the next for a symphony of flavors.
- Smoked Bacon: Adds a depth of flavor that is irresistibly savory and rich.
- Andouille Sausage: Key to that smoky, spicy foundation. Substitute with the smokiest sausage available.
- Chicken Thighs: Tender and juicy, these pieces are perfect for absorbing the blend of spices.
- Prawns/Shrimp: They bring a delightful sweetness and a coastal vibe to the dish.
Variations
Your creativity has room to roam in this recipe! This dish is as adaptable as your pantry, encouraging you to mix and match based on your taste and diet preferences.
- Vegetarian Twist: Swap the meats for hearty veggies like mushrooms and eggplant, and maybe a sprinkle of smoked tofu.
- Seafood Medley: Amp up the shrimp with clams and mussels for an oceanic feast fit for a special occasion.
How to Make Smoky Jambalaya Recipe
Step 1: Sweat the Smoky Essentials
Start by heating the vegetable oil in your trusted large skillet or Dutch oven over medium-high heat. Begin with your chopped smoked bacon, letting it invite the room into a rich aroma as the fat begins to render. Follow by tossing in sliced sausages until beautifully golden, setting the foundation of flavors.
Step 2: Build the Layered Flavors
Once the meaty base is ready, sear the chicken pieces next until they are browning. No need to cook through fully, as they’ll continue in the pot later. Follow with a quick sear of the shrimp, ensuring they stay tender. A parade of onions, garlic, celery, and green bell peppers enters next, simmered with butter into a fragrant tapestry of taste.
Pro Tips for Making Smoky Jambalaya Recipe
- Optimize Sausage Flavor: Choose the smokiest sausages possible to elevate the smokiness of the dish right from the start.
- Rice Absorption: Stirring the rice to coat it in oil helps with absorption and prevents it from sticking.
- Timing is Key: Check the rice at the 20-minute mark to avoid mushiness, making sure it retains a delicate bite.
How to Serve Smoky Jambalaya Recipe
Garnishes
No jambalaya is complete without the garnish of vibrant green onions. They add freshness and a subtle bite that pairs beautifully with the dish’s rich flavors.
Side Dishes
Serve the Smoky Jambalaya Recipe with crusty French bread to sop up the juices or a tangy coleslaw to contrast the rich, savory medley.
Creative Ways to Present
Enhance your table presentation by serving the jambalaya in a cast-iron skillet; its rustic style complements the dish’s hearty character while keeping it warm longer.
Make Ahead and Storage
Storing Leftovers
Leftover jambalaya can be stored in an airtight container in the refrigerator for up to three days. The flavors deepen over time, making it an even more delightful meal the next day.
Freezing
For longer storage, this dish can be frozen for up to two months. To freeze, let it cool completely before transferring it to a freezer-safe container.
Reheating
Reheat your Smoky Jambalaya Recipe by gently warming it in a pot over low heat, adding a splash of broth or water to keep it moist and prevent sticking.
FAQs
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Can I use brown rice instead of long grain in this Jambalaya recipe?
While brown rice can technically be used, it requires longer cooking times and can alter the texture significantly. Long grain rice is recommended for its ideal absorption and texture.
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What is a good substitute for andouille sausage outside the US?
If andouille sausages are hard to find, smoked Polish sausages or Kransky work great. Add smoked paprika to enhance the smoky flavor further.
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Is jambalaya supposed to be spicy?
Traditionally, jambalaya has a hint of spice, mainly from the sausages and cayenne pepper in the seasoning. Feel free to adjust the heat level to suit your taste.
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How can I make my jambalaya more smoky?
Increase the smoky flavor by using smoked sausages and adding a smoked paprika instead of sweet paprika. Smoked bacon also significantly adds to the depth of flavor.
Final Thoughts
Dive into this flavorful journey by whipping up the Smoky Jambalaya Recipe. It’s not just a dish, but an experience you’ll want to revisit, full of warmth, flavor, and comforting joy. Don’t wait another moment; gather your ingredients and fill your home with the inviting aroma of Louisiana’s finest comfort food!
Print
Smoky Jambalaya Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5 servings
- Category: Baking
- Method: Baking
- Cuisine: Creole / Cajun
Description
This easy and flavorful jambalaya recipe combines smoky sausages, tender chicken, and succulent prawns in a rich tomato and creole-seasoned rice dish. Perfectly baked to infuse all the flavors, it’s a comforting crowd-pleaser with vibrant spices and hearty ingredients.
Ingredients
Meat & Seafood
- 180g (6oz) bacon, preferably smoked, chopped
- 200g (7oz) andouille or smoked sausage, sliced 0.5cm / 1/5″ thick
- 300g (10oz) chicken thigh, skinless boneless, cut into 2.5cm / 1″ pieces
- 12 large prawns/shrimp, peeled, with or without tails
Vegetables & Aromatics
- 4 garlic cloves, minced
- 1 large onion, cut into 1.5 cm / 0.5″ pieces
- 2 celery ribs, cut into 1.5 cm / 0.5″ pieces
- 2 green capsicum / bell peppers, medium, cut into 1.5 cm / 0.5″ pieces
Grains & Liquids
- 1.25 cups long grain rice, uncooked
- 2.5 cups (625ml) low-sodium chicken broth/stock
- 200g (6.5oz) crushed canned tomatoes
- 2 tbsp tomato paste
Fats & Seasonings
- 1 tbsp (15g) butter
- 2 tbsp green onions, sliced (plus more for serving)
- 2 tsp chopped fresh thyme (or 1 tsp dried thyme)
- 4 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne powder
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
- Preheat oven to 180°C / 350°F. Set your oven to the indicated temperature to prepare for baking the jambalaya.
- Cook bacon and sausage. Heat oil in a very large skillet or Dutch oven over medium-high heat. Add bacon and cook for 30 seconds until starting to melt fat. Add sliced sausages and cook until golden, about 3 minutes, then transfer to a bowl.
- Brown the chicken. In the same pan, add chicken thighs and cook until golden on all sides. Remove and add them to the bowl with bacon and sausage.
- Sear prawns. Quickly sear prawns for 1.5 minutes on each side, then transfer to a separate bowl to reserve.
- Cook aromatics and rice. In the pan, add butter, then minced garlic, onion, celery, and capsicum. Cook for 3-4 minutes until slightly softened. Add rice and stir to coat grains in oil.
- Add liquids and seasonings. Pour in chicken broth, tomato paste, crushed tomatoes, thyme, and creole seasoning. Stir well, then add cooked chicken, sausage, and bacon along with all liquids.
- Bake the mixture. When bubbling across most of the surface, cover with a lid, and transfer to the oven. Bake for 20 minutes, then check rice for doneness. Continue cooking in 5-minute increments if needed (total cooking time up to 30 minutes).
- Add prawns and green onions. Gently stir in prawns and sliced green onions, then cover and bake for an additional 3 minutes until prawns are heated through.
- Finish and serve. Remove from oven, fluff with a fork, and garnish with extra green onions if desired. Serve hot for a hearty, flavorful meal.
Notes
- Use smoked Polish sausages, kransky, or chorizo as substitutes if andouille is unavailable. Smoked bacon and smoked paprika enhance smokiness.
- Choose long grain rice for best texture; jasmine or basmati also suitable but will add aroma.
- Adjust seasoning if using full-salt chicken stock.
- Ensure rice is juicy and just soft, not mushy or dry. Total oven time varies between 20-30 minutes, depending on your oven and pot.
- Best served fresh, garnished with extra green onions.
Nutrition
- Serving Size: 1 bowl
- Calories: 707 kcal
- Sugar: 5 g
- Sodium: 1563 mg
- Fat: 41 g
- Saturated Fat: 15 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 158 mg
