Chicken Jambalaya is a classic Cajun-inspired dish that blends savory meats, aromatic vegetables, and spices with rice to create a hearty and flavorful one-pot meal. Here’s a detailed breakdown of the recipe:
Chicken Jambalaya Recipe
Cook Time: 45 minutes
Prep Time: 2 hours
Total Time: 2 hours 45 minutes
Yield: Approximately 10 servings
Ingredients:
- 1 whole chicken
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 tbsp bacon fat (or substitute with oil)
- 4 tbsp all-purpose flour
- 1 lb smoked sausage, sliced
- 2 onions, chopped
- 1 green pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 6 cloves garlic, minced
- 1 bunch parsley, chopped
- 1 bunch green onions, chopped
- 3 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp ground cumin
- 1/2 tsp salt (adjust to taste)
- 2 cups long grain rice
- 1 lb shrimp, peeled and deveined
- Hot sauce to taste
- Optional: tomato juice if needed to adjust consistency
Instructions:
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Prepare Chicken: Clean the chicken and place it in a large stockpot with 1/2 tsp salt. Cover with water and cook until the chicken is tender and fully cooked.
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Prepare Ingredients: While the chicken is cooking, clean and chop the vegetables, slice the smoked sausage, and prepare the shrimp. Refrigerate these prepared ingredients until needed.
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Cool and Debone Chicken: Once the chicken is cooked, allow it to cool until it’s safe to handle. Remove the chicken from the bones and cut the meat into small pieces. Strain the chicken broth, reserving 3 cups, and allow it to cool. Skim off any fat from the top of the broth.
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Make Roux: In a separate large stockpot (at least 16 quarts), melt the bacon fat over medium heat. Sprinkle in the flour and stir continuously until the roux begins to brown. Be careful not to burn the roux, as it’s crucial for thickening the jambalaya.
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Combine Ingredients: Once the roux is ready, add the cooked chicken, reserved chicken broth, chopped onions, green pepper, diced tomatoes, minced garlic, and sliced smoked sausage to the pot. Mix everything together well.
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Seasoning: Add dried thyme, ground cumin, salt, pepper, and hot sauce (to taste). Stir to combine thoroughly.
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Cook Rice: Stir in the long grain rice and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer gently until the rice is tender, about 15-20 minutes.
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Add Shrimp and Herbs: Once the rice is almost tender, add the peeled and deveined shrimp, chopped parsley, and green onions. Cover and simmer for another 5-10 minutes, or until the shrimp are cooked through.
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Adjust Consistency: If the jambalaya seems too dry during cooking, you can add tomato juice to adjust the consistency to your liking.
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Serve: Once everything is cooked through and the flavors have melded together, serve the jambalaya hot, garnished with extra green onions or parsley if desired.
This Chicken Jambalaya recipe is perfect for a hearty family dinner or for entertaining guests with its rich flavors and comforting textures. Enjoy the Cajun and Creole-inspired blend of spices and ingredients that make this dish a beloved Southern classic.
