Red Jambalaya

About This Recipe

Red jambalaya, or jambalaya rouge, is the Creole, city-style version of Louisiana's iconic rice dish, distinguished from rustic Cajun jambalaya by the addition of tomatoes. Sausage, chicken, and shrimp simmer with the holy trinity of onion, bell pepper, and celery before rice cooks directly in the seasoned, tomato-tinted stock, absorbing all that flavor. The dish reflects New Orleans' Spanish heritage, a cousin of paella, adapted with local ingredients and Creole spice. Everything cooks in one pot, building deep, layered flavor as the rice turns tender and just slightly sticky. Hearty and crowd-pleasing, it's a centerpiece of Louisiana gatherings and an easy one-pot meal at home.

Ingredients

Serves 6

• 1 lbandouille sausage, sliced
• 1 lbboneless chicken thighs, cubed
• 0.5 lbshrimp, peeled
• 1 largeonion, diced
• 1 wholegreen bell pepper, diced
• 2 stalkscelery, diced
• 4 clovesgarlic, minced
• 1 candiced tomatoes (14 oz)
• 2 cupslong-grain rice
• 4 cupschicken stock
• 2 tspCreole seasoning
• 2 wholegreen onions, sliced

Instructions

1. 1

   Brown the sausage and chicken

   In a large pot or Dutch oven, brown the andouille sausage, then the chicken, until well colored. Remove and set aside, leaving the rendered fat behind.

   Browning the meats first builds a savory base.

2. 2

   Cook the trinity

   Add the onion, bell pepper, and celery to the pot and cook until softened, about 6 minutes, then stir in the garlic.

3. 3

   Add tomatoes and seasoning

   Stir in the diced tomatoes and Creole seasoning, scraping up the browned bits from the bottom of the pot.

   Scraping the fond dissolves concentrated flavor into the dish.

4. 4

   Add rice and stock

   Return the sausage and chicken, then stir in the rice and pour in the chicken stock. Bring to a boil.

5. 5

   Simmer covered

   Reduce the heat to low, cover, and simmer for 20-25 minutes until the rice has absorbed the liquid and is tender.

   Resist stirring while it cooks so the rice steams evenly.

6. 6

   Add shrimp

   Fold in the shrimp, cover, and cook 5 more minutes until they turn pink and curl.

7. 7

   Rest and garnish

   Let the jambalaya rest off the heat for 5 minutes, then fluff with a fork and top with sliced green onions.

Variations

• •

  Use only chicken and sausage for a surf-free version.

• •

  Add crawfish or crab for a seafood-forward dish.

• •

  Increase the cayenne for extra heat.

• •

  Stir in okra for added body.

Storage

Refrigerate for up to 4 days or freeze for 2 months; add a splash of stock when reheating to loosen the rice.

Frequently Asked Questions