Nothing speaks classic New Orleans cuisine like Spicy New Orleans Jambalaya. Laizzez les bons temps rouler with this delicious one-pot meal that’s perfect for Mardi Gras. It combines rice, shrimp, chicken, and andouille sausage in a spicy tomato sauce enhanced by the holy trinity.
Jambalaya can trace its origins to both Spanish and French cuisines – paella from Valencia and jambalaia from Provence. Other Louisiana dishes such as gumbo and étouffée cook the rice separately. Jambalaya on the other hand has the rice cooked with the other ingredients.
Ingredients for Spicy New Orleans Jambalaya:
I used the following ingredients for this iconic New Orleans dish: Olive oil, creole seasoning, shrimp, onion, celery, bell pepper, garlic, chicken thighs, andouille sausage, rice, diced tomatoes, chicken broth, Worcestershire sauce, salt, freshly ground black pepper, and hot sauce.
Making the Spicy New Orleans Jambalaya:
The first thing that I did was to separately combine the shrimp and the chicken with some of the Creole seasoning.
Then, I cooked the shrimp in a large Dutch oven in a bit of olive oil over medium heat for several minutes until the shrimp started to turn pink. I removed the shrimp from the Dutch oven, and set it aside for later on.
Next, I sautéed the onion, celery, and bell pepper in the Dutch oven until they started to soften. This took about 10 minutes. Then, I added the garlic, and continued cooking the mixture for about 30 seconds until the garlic was fragrant.
I added the chicken that I had combined with the Creole seasoning to the vegetables and cooked it for about 5 minutes. After that, I added the andouille sausage, and cooked the mixture for several additional minutes.
I then added the rice which I had rinsed. After that, I added the diced tomatoes, chicken broth, Worcestershire sauce, salt, and pepper.
I stirred everything together, and brought the jambalaya to a boil. Then, I covered the Dutch oven, and reduced the heat to medium low. After about 15 minutes, I removed the cover, and added the shrimp that I had previously cooked. I again covered the Dutch oven and cooked the mixture for another 10 minutes or so until the rice was done.
After the 10 minutes, I tasted the Spicy New Orleans Jambalaya to see if it needed any hot sauce, or any more salt or pepper. I actually thought that it was perfect as is! I served this incredible one-pot Spicy New Orleans Jambalaya with some Crusty French Bread. It was like being in the French Quarter. Laissez les bons temps rouler – Yum!