Living in different places has its charm, but mastering a local dish always feels like a mini victory. In Puerto Rico, I fell in love with sweet plantains; in Key West, fish tacos became my go-to; and in Clearwater, I perfected a Mahi-Mahi sandwich that even locals would approve of. But nothing screams "Louisiana" quite like Jambalaya. When I found out it was my husband's favorite, I knew I had to give it a shot.
For my first attempt, I decided to include all the classics—chicken, sausage, and seafood. The result? A flavorful medley that my family loved. It wasn't just good—it was exceptional. This recipe felt fresh and simple, yet packed enough punch to satisfy everyone at the table.
Here’s how I made it:
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**Ingredients:**
- 3 Tbsp. olive oil
- 2 ribs celery, chopped
- 1 white onion, diced
- 1 small orange bell pepper, cored and diced
- 1 small red bell pepper, cored and diced
- 1 small yellow bell pepper, cored and diced
- 1 small green bell pepper, cored and diced
- 1-2 jalapeño peppers, seeded and finely chopped (adjust to taste)
- 4 cloves garlic, minced
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 lb. andouille sausage, thinly sliced into rounds
- 3 cups chicken stock
- 1 (14 oz.) can crushed tomatoes
- 1 ½ cups uncooked white or brown rice
- 2 Tbsp. Creole seasoning (adjust to taste)
- 1 bay leaf
- 1 tsp. thyme, crushed
- ¼ tsp. cayenne pepper
- 1 lb. raw shrimp, peeled and deveined
**Instructions:**
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add celery, onion, bell peppers, jalapeños, and garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften.
2. Add the remaining tablespoon of olive oil, chicken, and sausage. Stir to combine and continue cooking for another 5 minutes, until the chicken is no longer pink.
3. Pour in the chicken stock, tomatoes, rice, Creole seasoning, bay leaf, thyme, and cayenne. Stir well, reduce heat to medium-low, cover, and let it simmer for 25-30 minutes, or until the rice is cooked. Stir occasionally.
4. Once the rice is tender, toss in the shrimp and cook until they turn opaque. Remove the bay leaf and season with salt, pepper, and additional Creole seasoning if desired. Serve hot.
This dish is a testament to how comfort food should feel—warm, hearty, and full of personality. While I plan to dive into other Louisiana classics like Gumbo and Red Beans and Rice, I’m taking it one step at a time. After all, patience makes perfect.
If you’re ever in Louisiana, don’t miss out on trying authentic Jambalaya. And if you’ve got a favorite local dish back home, share it with me—I’d love to hear what brings people together where you live!
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*P.S. For those who asked, yes, this recipe is adapted from the Gimme Some Oven Blog. Shoutout to them for inspiring this delicious creation!*
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