Jambalaya
Contains shellfish · only in an optional ingredient: gluten, fish
Restrictions
ContainsshellfishIt is in an ingredient you cannot leave out.
Only if you add itgluten (worcestershire sauce) · fish (worcestershire sauce)Leave that ingredient out and the dish does not have it.
Diets
No alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 6 oz |  andouille sausage (sliced into coins) |
| 8 oz |  chicken thigh (boneless, cut in chunks) |
| 6 oz |  shrimp (peeled, deveined) |
| 1 tbsp | vegetable oil |
| 1 cup |  onion (diced) |
| ½ cup |  celery (diced) |
| ½ cup |  bell pepper, green (diced) |
| 3 clove |  garlic (minced) |
| 1 tbsp |  tomato paste |
| 1 cup | tomato (canned, diced, with juice) |
| 1 cup |  long-grain rice (rinsed until the water runs clear) |
| 1 ½ cup |  chicken stock |
| 1 tsp |  smoked paprika |
| ½ tsp |  thyme (dried) |
| ½ tsp |  oregano (dried) |
| ¼ tsp |  cayenne pepper |
| ½ tsp |  black pepper (ground) |
| 1 unit |  bay leaf |
| 1 tsp | salt |
| ¼ cup |  scallion (sliced thin) |
Optional
Not counted above. The dish works without them.
| 1 tsp |  worcestershire sauce |
| 1 tsp |  hot sauce |
| 2 tbsp |  parsley (chopped) |
| ¼ tsp |  filé powder |
Steps
- Sear6 minmedium-high, wide heavy pot, uncoveredvegetable oil + andouille coins until the edges curl and rust-colored fat renders out, then lift the sausage out and leave the fat and fond behind — in a tomato jambalaya that fond is most of the color and nearly all of the smoke
- Sear5 minmedium-high+ chicken thigh chunks in the sausage fat, browning one side only; set aside with the sausage. They will finish in the rice, so cooking them through now guarantees dry chicken later
- Sweat8 minmedium, covered for the first half+ onion + celery + bell pepper with a pinch of the salt until slumped and translucent. The salt pulls water out, and that water dissolves the fond off the bottom — scrape as it loosens, because anything left stuck will burn once the rice goes in
- Saute3 minmedium+ garlic + tomato paste, stirring constantly until the paste darkens from red to brick and stops smelling raw — untoasted paste tastes tinny and stays that way through the whole simmer
- Toast2 minmedium+ rinsed rice + smoked paprika + thyme + oregano + cayenne + black pepper, turning until every grain is slicked with fat. The fat coat slows water uptake so the grains hydrate evenly instead of blowing out at the edges; rinsing beforehand removed the loose surface starch that would otherwise glue them together
- Simmer25 minlow, tightly covered, do not stir+ tomatoes and juice + chicken stock + bay leaf + remaining salt + browned sausage and chicken, brought to a boil then dropped to the barest simmer. Cover and leave it alone — every stir grinds starch off the grains and turns jambalaya into porridge, and lifting the lid vents the steam the top layer is cooking in
- Steam5 minlid on, heat off+ raw shrimp scattered over the surface and buried lightly. Residual steam sets them in about four minutes; anything longer and they tighten into rubber and weep water into the rice
- Rest10 mincovered, off heatleave it sealed, then fluff up from the bottom with a fork and fold in scallion + optionals. The rest lets the moisture gradient even out between the wet bottom and the drier top; fluffing straight off the heat mashes the grains that are still fragile