Jambalaya
Jambalaya, the Louisiana-style rice dish. Bacon and vegetables are sautéed first for depth of flavor, then chicken, spicy sausage, and tomato sauce join in before soaked rice and broth simmer together until every grain soaks up the rich flavor. Tabasco and Worcestershire sauce add a gentle heat and savory depth, and shrimp marinated in olive oil and herbs finish it off at the end. It's a hearty one-pot meal packed with meat, seafood, and vegetables.
Ingredients
Meat & Seafood
- Bacon4 slices
- Boneless chicken thigh10 pieces
- Spicy sausage2 pieces
- Shrimp10
Vegetables
- Onion1/2
- Celery (optional)A little
- CarrotA little
- Yellow bell pepper1
- Red bell pepper1
Rice & Broth
- Soaked rice1 bowl
- Chicken stock2 tsp
- Water2.5 cups
Sauce & Seasoning
- Minced garlic1 tbsp
- Olive oil (for sautéing)2 tbsp
- Paprika seasoning1 tbsp
- Sea salt2 pinches
- Fine cheongyang chili flakes1 tsp
- Curry powder1 tsp
- Blanched ripe tomato1
- Tomato sauce2 tbsp
- Spaghetti tomato sauce1/2 jar
- Tabasco sauce1 tbsp
- Worcestershire sauce1 tbsp
- Olive oil (for the shrimp marinade)2 tsp
- Roasted sea salt (ground)2 pinches
- Mixed herb powder0.5 tsp
- Black pepperA little
Directions
- 1
Prepare all the ingredients in the order you'll use them.
- 2
Bacon & vegetable mix: Cut the bacon into 1cm cubes and dice the vegetables small. Toss with 2 tbsp olive oil and 1 tbsp minced garlic.
- 3
Chicken & sausage mix: Cut the chicken thigh into bite-size pieces and marinate in the seasoning. Slice the spicy sausage diagonally into bite-size pieces. (Marinate in the fridge for 30 minutes.)
- 4
Make the tomato sauce: Peel the blanched ripe tomato and dice it small. Mix in the tomato sauce, Tabasco sauce, and Worcestershire sauce. For the broth, use 2.5 cups of chicken stock, either homemade or dissolved from bouillon in warm water.
- 5
Rinse the rice well and soak it ahead of time — 30 to 40 minutes in cold water, then drain in a sieve.
- 6
Marinate the shrimp: Peel the shrimp and remove the tail and vein, then marinate in olive oil, mixed herb powder (parsley), salt, and pepper. (Refrigerate for 20 minutes.)
- 7
Heat a large lidded wok and sauté the bacon & vegetable mix over high heat for about 3 minutes, breaking up the bacon as it cooks.
- 8
Lower to medium heat, add the chicken & sausage, and sauté for 2 minutes.
- 9
Stir well so the chicken cooks evenly and doesn't clump.
- 10
Add the tomato sauce.
- 11
Pour in 2.5 cups of the chicken broth (or chicken stock mixture).
- 12
Add the soaked rice.
- 13
Stir so the rice is evenly mixed in.
- 14
Once it comes to a rolling boil, lower the heat to low.
- 15
Cover and simmer for about 6 more minutes. If you don't have a lid, seal tightly with foil — keeping the steam in is key to cooking the rice evenly.
- 16
After about 3 minutes, fold the mixture from the bottom up so it doesn't stick, then cover again and simmer for another 3 minutes.
- 17
Add the marinated shrimp and stir gently for about 3 minutes until cooked through.
- 18
Check that the consistency has thickened, then turn off the heat.
- 19
Plate it so the shrimp shows on top, and sprinkle with a little parsley. Fresh herbs like rosemary or mint make a nice garnish if you have them.
- 20
A generous pot of jambalaya, enough for three, is ready.
- 21
Packed with shrimp, chicken, sausage, and vegetables, it's a hearty one-dish meal that needs no sides.
Tips
Taste the sauce around step 16 and adjust the seasoning to your liking. The heat is mild — about a 2-3 out of 10 on the spice scale — with a gentle kick from the cheongyang chili.