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This Jambalaya Recipe Will Take You To Louisiana And Make You Sing

Or should I say, SANNNNGGGG!

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Hi! I'm Nick Guillory. I've been working at BuzzFeed's Tasty as a social media strategist from the very beginning, two years ago.

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After a desk dance of excitement, we came together and made magic happen! Come along for the ride...

The first thing Rie taught me was that you have to make a clean exit with your hands when shooting. If you don’t, it looks a hot mess when you edit the footage.

After adding one tablespoon of oil in a pot over medium heat, you'll want to add the one pound of cubed boneless and skinless chicken thighs to a nice cast iron dutch oven. While you're at it, make sure you season this dish REALLY WELL. It's all about the love and flavor that you put in this dish that makes it the best. I like to use paprika, black pepper, garlic powder, cajun seasoning, cayenne, and salt. Once you have all of that in your pot with your chicken, stir that delicious meat around to make sure your entire pot is coated in that good TASTY flavor. It's honestly just spreading around love in a pot. WHO DOESN'T LOVE THAT?

Once you've kicked off your pot with all that love, it's time to add more! Add four andouille sausage links. The ones we used were about five inches long each. You definitely don't wanna use anything else but andouille or it won't be jambalaya. TRUST ME ON THIS!

Continuing on with your dish, you'll want to take out the meat. Add your veggies and make 'em sweat for a bit.

As the first GIF shows, make sure to scrape the brown bits of love that have kind of solidified to the pan. THAT IS THE LOVE I WAS TALKING ABOUT EARLIER. You want to incorporate that into your veggies and let 'em sweat till they are soft to touch.

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OMG... It's all coming together and don't you feel so good about the smells that are filling up your home rn? To keep the love going, add chicken stock, crushed tomatoes, cooked rice, and bay leaves. Don't be afraid to stir it up!

Jambalaya

Servings: 4-6

INGREDIENTS

2 tablespoons oil, divided

1 pound boneless, skinless chicken thighs, cubed

1 teaspoon paprika

1 teaspoon black pepper

1 teaspoon garlic powder

1 tablespoon Cajun seasoning

1 teaspoon cayenne

1 teaspoon salt

4 andouille sausages, cooked and sliced

1 sweet onion, diced

2 celery stalks, diced

1 green pepper, diced

1 jalapeño, minced

6 cloves garlic, minced

1 teaspoon salt

1½ cups chicken stock

2 cups crushed tomatoes

3 cups rice, cooked al dente

2 bay leaves

1 pound shrimp, peeled and deveined

PREPARATION

1. Heat 1 tablespoon of oil in a pot over medium heat. Add the chicken, paprika, black pepper, garlic powder, Cajun seasoning, cayenne, and salt, and stir to coat.

2. Once chicken is fully cooked, add the sausages and cook for 3 minutes.

3. Remove the chicken and sausage from the pot and set aside.

4. Using the same pot, add 1 tablespoon of oil to the pot. Add the onion, celery, green pepper, jalapeño, garlic, and salt and cook until vegetables are soft and tender, scraping any brown bits on the bottom of the pot, about 8-10 minutes.

5. Add chicken stock, crushed tomatoes, cooked rice, and bay leaves. Stir well and add the chicken and sausage back into the pot. Put the lid on and and simmer for 10 minutes.

6. Add the shrimp. Put the lid back on and cook for 5 minutes, or until shrimp are cooked through.

7. Enjoy!

Watch a video that shows you how to make it:

View this video on YouTube

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