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.
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!
Spicy New Orleans Jambalaya
- 1 Tablespoon Creole seasoning divided
- 12 ounces peeled and deveined medium shrimp about 2 cups
- 12 ounces skinless and boneless chicken thighs, trimmed of fat and cut into 1-inch pieces about 2 cups
- 2 Tablespoons olive oil
- ½ cup chopped onions
- ½ cup chopped celery
- ½ cup chopped green bell peppers
- 5 cloves garlic minced
- 12 ounces andouille sausage about 2 cups sliced
- 1-½ cups long-grain rice rinsed
- 14.5 ounce can diced tomatoes, undrained
- 3 cups chicken broth
- 2 teaspoons Worcestershire sauce
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- Hot sauce to taste optional
- Minced parsley for garnish optional
- Combine shrimp and ½ tablespoon of Creole seasoning in a small bowl; combine chicken and remaining ½ tablespoon of Creole seasoning in another small bowl. Set aside.
- Heat olive oil in a large Dutch oven over medium heat. Add shrimp; cook for 3 minutes or until shrimp starts to turn pink. Remove from pan; shrimp will not be fully cooked at this point.
- Add onions, celery, and bell pepper to Dutch oven. Sauté over medium heat for 10 minutes. Add garlic; cook for 30 seconds, or until fragrant. Add chicken that has been mixed with Creole seasonings. Cook 5 minutes. Add andouille sausage; stir to combine. Cook 2 to 3 additional minutes.
- Add rice; stir to combine. Add diced tomatoes, chicken broth, Worcestershire sauce, salt, and pepper; stir to combine. Bring to a boil.
- Reduce heat to medium low; cover pan and cook for 15 minutes. Add shrimp; cover pan and cook for 10 additional minutes, or until rice is done and liquid has been absorbed. If necessary add additional broth.
- Add hot sauce to taste if desired. Correct seasonings.
- Garnish with minced parsley if desired.
- Yield: 6 to 8 servings.