One of my favorite things to make on a cold, dark day (or on a bad day, or on a Sunday, or pretty much any day!) is chicken, sausage and shrimp jambalaya! I recently learned that jambalaya is originally derived from paella, after that was introduced to Louisiana from Spain. The ingredients of paella were altered to fit those that were available in Louisiana (for example, tomatoes replaced saffron). Personally, I much prefer jambalaya over paella, so I guess I’m glad that some changes had to be made.
Technically, this is a “creole jambalaya” rather than a “Cajun jambalaya” because it contains tomatoes.
To make jambalaya, you start by browning some sausage. I typically use smoked sausage because it’s easiest to find, but you can certainly use andouille if you have some available.
Once the sausage is browned, you remove the sausage from the pan, leaving the fat in the pot. Then, you cook bell peppers. Jambalaya relies heavily on the “holy trinity” of Cajun and creole cooking – onions, bell peppers, and celery. Sauté fresh bell peppers for about 3 minutes. If you want a shortcut, you can use frozen bell peppers, too – in that case, sauté them for a couple of minutes until they are no longer frozen, then sauté then for an additional 3 minutes. Next, add the celery and onions. Cook them for 3 minutes.
Then, add the rice, chicken, parsley, garlic and thyme, stirring well. Reduce heat down low, and cook for 5 minutes. Then, add all of the remaining ingredients, except the shrimp and lemon juice. Cover and cook for 30 minutes (stirring periodically), or until the rice is fully cooked and the liquid has been absorbed.
Finally, add the shrimp and lemon juice, and cook for 3-5 minutes.
Serve with French bread (with or without gluten, depending on your preference!) and enjoy! It’s the perfect comfort food.
If you try this recipe, I’d love to know your thoughts! Leave me a comment below. And please share your favorite comfort food!