Grandma's Jambalaya

Jambalaya is not just a dish; it’s a celebration of Southern culinary heritage that has woven itself into the fabric of American cooking. Originating from Louisiana, this one-pot meal is a vibrant mélange of flavors, textures, and colors that tells the story of the diverse cultures that have influenced it over the years. From the Spanish and French to the African and Native American influences, jambalaya is a dish that represents the melting pot that is Southern cuisine.

Discover the comforting taste of Grandma's Hearty Jambalaya, a classic Southern dish that celebrates rich culinary traditions. This one-pot wonder brings together tender meats, fresh seafood, and a blend of spices, creating a delicious meal perfect for any occasion. Learn about its cultural roots, the essential ingredients, and step-by-step cooking instructions that will guide you in making this heartwarming dish. Gather your family and create a memorable dining experience with this flavorful recipe!

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Ingredients

1 pound andouille sausage, sliced

1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces

1 pound shrimp, peeled and deveined

1 medium onion, chopped

1 bell pepper (red or green), chopped

2 celery stalks, chopped

4 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

3 cups chicken broth

2 cups long-grain rice

2 tablespoons Cajun seasoning

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 bay leaf

2 tablespoons olive oil

Salt and pepper, to taste

1/4 cup fresh parsley, chopped (for garnish)

Green onions, chopped (for garnish, optional)

Instructions

Sauté the Meats: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced andouille sausage and chicken thighs. Cook until browned on all sides, about 5-7 minutes. Remove from pot and set aside.

Cook the Vegetables: In the same pot, add the chopped onion, bell pepper, and celery. Sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Add the Rice: Stir in the rice, ensuring it’s well-coated with the vegetable mixture. Cook for about 2 minutes, allowing it to toast slightly.

Season the Dish: Add the Cajun seasoning, dried thyme, smoked paprika, diced tomatoes (with juices), and the bay leaf. Stir to combine all ingredients.

Simmer with Broth: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 20 minutes without lifting the lid.

Add Shrimp: After 20 minutes, add the shrimp to the pot. Stir gently to incorporate them into the rice mixture. Re-cover and cook for an additional 5 minutes or until the shrimp are fully cooked and pink.

Finishing Touches: Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the jambalaya with a fork and season with salt and pepper to taste.

Garnish and Serve: Serve hot, garnished with chopped fresh parsley and green onions if desired. Enjoy a taste of Grandma’s kitchen!

Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 6