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Classic Jambalaya

This hearty jambalaya combines smoky and spicy flavors with tender rice, sausage, and vegetables, cooked in a single pot to develop rich layers of flavor. The dish boasts a rustic, slightly imperfect appearance with vibrant colors and a moist, fluffy texture. It's a comforting, soulful meal perfect for family gatherings or casual dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Creole
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Andouille sausage sliced into rounds
  • 1 cup long-grain rice rinsed
  • 1 bell pepper red bell pepper diced
  • 1 onion yellow onion diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 can (14 oz) diced tomatoes with juice
  • 2 teaspoons paprika smoked preferred
  • 1/4 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon thyme dried
  • 4 cups chicken broth or vegetable broth
  • 2 tablespoons oil vegetable or olive oil

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Chopping board and knife

Method
 

  1. Gather and prep all your ingredients: slice the sausage, dice the vegetables, and rinse the rice. This sets the stage for a smooth cooking process.
  2. Heat your pot over medium heat and add oil. Once shimmering, add the sausage slices and cook until they develop a deep brown color and release a smoky aroma, about 5-7 minutes.
  3. Remove the browned sausage from the pot and set aside. In the same pot, add diced onions, bell peppers, and celery. Sauté until they soften and become fragrant, about 8 minutes, stirring occasionally.
  4. Add the minced garlic, paprika, cayenne, and thyme to the vegetables. Cook until the mixture is fragrant, about 2 minutes, stirring constantly to prevent burning.
  5. Stir in the diced tomatoes with their juice, then add the rinsed rice. Mix well to coat the rice with the spices and vegetables.
  6. Pour in the chicken broth, bring everything to a boil, then reduce the heat to low. Cover the pot and simmer gently for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
  7. Return the cooked sausage to the pot and stir to combine. Uncover and cook for another 5 minutes to meld the flavors and slightly thicken the dish.
  8. Taste the jambalaya and adjust salt, spice, or acidity if needed. Let it rest off the heat for a few minutes to allow flavors to settle.
  9. Fluff the rice with a fork, then serve hot, garnished with chopped herbs if desired. Enjoy the rustic, flavorful chaos of this classic Creole dish!

Notes

For extra depth, try adding a splash of hot sauce or a dash of Worcestershire sauce. The dish is forgiving—feel free to add more vegetables or adjust spices to your taste.