Paula Deen Jambalaya Recipe
Try this Paula Deen Jambalaya Recipe. It is the best way to bring a taste of the South to your table.
Ingredients
- 1 pound of smoked andouille sausage sliced.
- 1 pound of boneless chicken thighs diced.
- 1 pound of medium shrimp peeled and deveined.
- 1 large yellow onion chopped.
- 1 green bell pepper diced.
- 2 stalks of celery chopped.
- 3 cloves of fresh garlic minced.
- 2 cups of long-grain white rice.
- 4 cups of chicken broth.
- 1 can 14 ounces of crushed tomatoes.
- 1 tablespoon of Cajun seasoning.
- 2 tablespoons of vegetable oil.
Instructions
Brown the Meats
- Heat oil in the large pot. Brown the sausage and chicken until they are golden.
Sauté the Veggies
- Add the onion, pepper, and celery to the pot. Cook them until they are soft.
Add the Garlic
- Stir in the minced garlic for one minute. This adds a great savory smell.
Mix in the Rice
- Add the dry rice to the pot. Stir it for two minutes to toast the grains.
Pour the Liquids
- Add the chicken broth and the crushed tomatoes. Stir everything together well.
Season the Pot
- Add the Cajun seasoning and a pinch of salt. This makes the dish very spicy.
Simmer the Mix
- Bring the pot to a boil, then turn the heat to low. Cover and cook for 20 minutes.
Add the Shrimp
- Put the shrimp on top of the rice. Cover again and cook for five more minutes.
Notes
- Use chicken thighs. They stay very moist and do not get dry like breasts.
- Don't overcook shrimp. Add them at the very end so they stay soft and pink.
- Use long-grain rice. This keeps the grains separate instead of getting mushy.
- Check the spice. Add more Cajun seasoning if you like it very hot.
- Let it rest. Keep the lid on for five minutes after the heat is off.
- Sauté the rice. Toasting the rice in oil adds a great nutty flavor.