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Louisiana Jambalaya

Jambalaya is a hearty one-pot dish featuring smoky sausage, aromatic vegetables, and flavorful spices cooked with rice until tender. The dish boasts a vibrant, smoky aroma with a slightly spicy kick, culminating in a comforting, slightly saucy final appearance with tender rice and chunks of sausage. Its rustic charm and layered flavors make it a satisfying meal perfect for sharing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Louisiana
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • 1 lb Andouille sausage sliced
  • 1 cup long-grain rice rinsed
  • 1 cup diced tomatoes canned or fresh
  • 1 large onion chopped
  • 1 stalk celery chopped
  • 1 bell pepper bell pepper chopped
  • 2 teaspoons paprika
  • 1/4 teaspoon cayenne pepper adjust for heat preference
  • 1 teaspoon dried thyme
  • 4 cups chicken broth
  • 1 teaspoon file powder optional

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Gather all your ingredients and equipment to ensure a smooth cooking process.
  2. Heat your large heavy-bottomed pot over medium heat and add a splash of oil until shimmering.
  3. Sauté the chopped onion, celery, and bell pepper until they soften and release a fragrant aroma, about 5 minutes. They should turn translucent and slightly tender.
  4. Add the sliced smoked sausage to the pot and cook until it sizzles and begins to brown, about 3 minutes. This develops a smoky flavor and slight crispness.
  5. Stir in the diced tomatoes and cook for another 2 minutes until they meld with the sausage and vegetables, creating a rich base.
  6. Add the rinsed rice along with paprika, cayenne, and thyme. Stir well to coat the rice with spices and combine with the aromatic mixture.
  7. Pour in the chicken broth and bring everything to a gentle boil, with bubbling and steam rising from the surface.
  8. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes. Keep an eye on it so the rice absorbs the liquid and becomes tender, with a slight smoky aroma filling the air.
  9. Check the rice for doneness— it should be plump and tender, with a flavorful, slightly saucy consistency. If needed, cook a few more minutes uncovered to evaporate excess liquid.
  10. Remove from heat and let the jambalaya rest, covered, for 5 minutes. This allows flavors to meld and the rice to finish absorbing the remaining juices.
  11. Stir in the file powder, if using, for an earthy depth of flavor, and give everything a final gentle stir.
  12. Serve your hearty Louisiana jambalaya hot, garnished with fresh herbs if desired. Enjoy the smoky, spicy flavors and tender rice with chunks of sausage in every bite!