Everyday Kitchen

American/Southern · Dinner

Jambalaya

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg

Jambalaya is a American/Southern dish. Keep the pot covered while rice absorbs the broth.

Prep
25 min
Cook
40 min
Rest, soak, marinate or chill
10 min
Total
75 min
Servings
6
Difficulty
Easy
Cuisine
American/Southern
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Jambalaya. The photograph includes bread and peppers not included in this draft.
The photograph includes bread and peppers not included in this draft. Representative photograph of Jambalaya. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Rice

Shrimp

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Base · About 8 min

  1. Brown chicken and sausage in oil from 30 ml neutral oil, 400 g chicken thighs, diced, 250 g smoked sausage, sliced, 150 g onion, diced, 150 g green pepper, diced, 100 g celery, diced, 15 g garlic 8 minutes; add vegetables and garlic 5 minutes.

Rice · About 20 min

  1. Add 400 g long-grain rice, 400 g chopped tomatoes, 800 ml chicken stock, 2 tsp Cajun seasoning, 2 bay leaves; cover and simmer on low 20 minutes.

Finish · About 10 min

  1. Add 300 g raw shrimp, peeled, cover and cook 5–7 minutes until rice is tender, shrimp opaque and chicken reaches 74°C / 165°F. Rest 10 minutes; remove bay.

    Check: Look for this result: rice is tender, shrimp opaque and chicken reaches 74°C / 165°F.

Tips

  • Keep the pot covered while rice absorbs the broth.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Omit shrimp and add extra chicken for a different version.

Storage

  • Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
  • Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.

Make ahead

  • Measure rice and seasonings ahead and refrigerate chopped vegetables separately. Cook the rice on the serving day; follow the separate 24-hour rice storage limit for leftovers.

FAQ

What matters most when making Jambalaya?

Keep the pot covered while rice absorbs the broth.

What can I substitute in Jambalaya?

Omit shrimp and add extra chicken for a different version.

Can I prepare Jambalaya ahead?

Measure rice and seasonings ahead and refrigerate chopped vegetables separately. Cook the rice on the serving day; follow the separate 24-hour rice storage limit for leftovers.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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