Jambalaya, the classic American rice dish from Louisiana, is easy to make at home. Our weeknight version will turn your everyday dinner table into a celebration.
Pour oil into a large heavy pot on a stove over a medium fire. (We like to use a Dutch oven.)
When the oil is heated (it should be shimmering), add the chicken thigh pieces and cook until brown, about 5 minutes. Remove the chicken from the pot.
Add the andouille to the pot. Cook until brown, about 5 minutes. Remove from the pot.
Add the onion, green pepper, and celery. Cook until soft, about 5 minutes.
Add the garlic and cook until fragrant, about one minute.
Add the rice to the pot and stir. Then add the cayenne pepper powder, smoked paprika, onion powder, garlic powder, dried oregano and tomato paste. Stir together with the rice and cook for about two minutes until the rice, spices and tomato paste are incorporated. A layer of brown fond will form on the bottom of the pot.
Turn the heat to high. Return the browned chicken and browned sausage to the pot. Add the tomato liquid along with the chicken broth, making sure to scrape all the brown bits off the bottom of the pot with a wooden spoon. Bring the liquid to a boil and, once boiling, reduce the heat to the lowest setting.
Cover the pot and cook for 25 minutes.
After 25 minutes, uncover the pot, add the shrimp and stir to incorporate. Cover the pot and continue to cook over low heat.
Take the pot off of the heat and let sit for five more minutes.
Pro Tips
You can reserve the shrimp shells and heads for later use.