Chicken and Sausage Jambalaya - EASY One Pot Dinner
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- เผยแพร่เมื่อ 15 มิ.ย. 2024
- This jambalaya recipe always hits the spot! Andouille sausage, chicken thighs, shrimp, and a ton of flavor combine to make one of the best comfort food dishes. I hope you enjoy it!
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
www.sipandfeast.com/jambalaya/
HOMEMADE CAJUN SEASONING:
www.sipandfeast.com/cajun-sea...
HOMEMADE CHICKEN STOCK:
www.sipandfeast.com/chicken-s...
INGREDIENTS
3 tablespoons (38g) olive oil
1 pound (454g)boneless, skinless chicken thighs - cut into bite-sized pieces
1 tablespoon Creole seasoning - can sub Cajun seasoning
12 ounces (340g) andouille sausage - sliced
1 medium white onion - diced
1 large green bell pepper - diced
2 ribs celery - diced
6 cloves garlic - minced
1 teaspoon dried oregano
3/4 teaspoon salt
2 large bay leaves
14 ounces tomato sauce
2 1/4 cups low-sodium chicken stock
1 1/2 cups long grain white rice
3 green onions - minced
2 tablespoons flat-leaf parsley - for garnishing
FOR THE SHRIMP
1/2 pound (226g) large shrimp
2 teaspoons Creole seasoning can sub Cajun seasoning
2 tablespoons (26g) olive oil
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
Disclosure:
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I linked Tony Chachere's Creole spice and my homemade Cajun spice in the description. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
They're the best unless you make your own.
Hi. It is pronounced “sash-a-ray’s.”
Thank you
My problem with Tony Chachere's and Slap ya Mama is by the time you get enough spice, you've got too much salt.
Tony Chachere's (pronounced sash-ah-rees) comes in a no salt version that as a Louisiana girl, I prefer! You can add the spice to your liking and not worry about how salty it's getting.
Imagine having a dad that cooks like this. His son is lucky!
I'm 37 years old, are you looking to adopt more kids?
Bring it to a boil, turn the fire to lowest temp, cover and set a timer for 20 minutes. Don’t lift the lid. Turn the fire off at 20 minutes and rest it for 10 to 15 minutes. I have never burned may jambalaya. Learned from my mother, grandmother. Whole family. It works.
This is my experience as well. Lifting the lid isn't ideal.
Thanks for the tip!
Worked perfectly, thanks for this.
Almost forgot.....Thank's a Million! Was trying to figure out when to add the shrimp without overcooking it, and then I remembered your post...I added the shrimp & killed the heat...The timing was perfect!
Excellent advice 👌🏼
Jim matches the chair in the living room again! Awesome!
I noticed that as well. Too funny!
So funny. :) ❤
!st think I spotted.....So it's not just me!
Tony Chachere’s is pronounced “Sash-uhh-ree’s” in South Louisiana. French words and names trip everybody up.
Thank you
Well, that and y’all don’t pronounce French things “correctly” as they would in France. It’s cool tho. Y’all do your own thing after a few hundred years here.
Crimianl use of vowels. Tchapatoulous St. anyone?
Chop-ah-tool-as
@@michaelwest9311 lol
Please note that this is coming from a real cajun; You done good 👍🏻 Some ingredients are even hard to get unless you shop from a boat. We have a huge hunting and make do culture… I wonder how most subscribers would feel about snake or gator… trust me those are the everyday options I won’t mention the others… Don’t know about the green onions? Andouille sausage is a must though. Things I would be interested in seeing you take a shot at are King Cake, Boudin, and real Dirty Rice with chicken livers… A personal favorite is Fried Catfish Smothered In Crawfish Etouffee… but then you would have the keys to World 🌎 Domination… It made me miss home, only thing missing was you didn’t have a drink in your other hand… Thank You 🙏🏻 You and Laissez les bons temps rouler
LOL, I've had gator and it was delicious!!! Nope, never, no and nada will I ever eat snake... hell no. But gator was really good.)
I've eaten gator & it's too chewy for me. I heard snake was delicious but I've never had the opportunity to try any. I love rabbit & venison. I make fried catfish but I've never made the crawfish etouffee with it. I'll have to try it. I've never had Boudin but in my culture, we have something similar, stuffed derma, which is stuffed cow's intestines- yummy. I definitely want the recipe for dirty rice & chicken livers.
Real Cajun jambalaya doesn’t have the tomatoes or shrimp. But it was a pretty good job for someone who didn’t grow up down here.
@@dee_dee_placeif the gator was tough it was probably overcooked. Think squid - similar cooking challenge.
Gator totally works - similar flavor but totally different texture (which I actually love). Not cajun, but Floridian and close enough to the gulf coast to be cajun adjacent. We love the swamp critters. :)
I'm from the deep south, not far from New Orleans. Honest to God people have been shot and killed over disagreements about how to make jambalaya. This comes close but technically it would be Creole jambalaya, as Cajun jambalaya doesn't include tomatoes. I'd also add either a half teaspoon of file' powder or some okra for thickening. Overall good job though.
Okra doesn't go in jambalaya. :)
I am also from the Deep South and I put both okra and file powder in gumbo but I have never put them in jambalaya. Okra and file powder, in addition to flavor, are used for thickening, which is why they are more traditionally used in gumbo and I guess why I have never seen them in jambalaya. To each their own. 😊I am sure it’s delicious either way and I would not turn it down. 😀
That’s like me: I use file powder & okra. You have to be careful not to overcook the okra or it is slimy….
Jim- Of all the internet chefs, your instructions are the easiest to follow & the results are always on point. I appreciate your videos so much because I have never enjoyed cooking & now it is like second nature to me. The first of your recipes that I made was chicken parmesan, & it was the first time it came out perfectly. Coincidentally, I made it last night for dinner. I am absolutely hooked on your stuffed peppers, beef barley soup/stew (it is exactly like my Mom's), & linguine with canned clams.
Thank you & Tara again for all your wonderful recipes. I look forward to more of them.
Send my regards to James & Sammy.
Made my day to have James as taste tester….i always enjoy his remarks, he always gives his honest opinion…Tara does too but James is my favorite….does he do any cooking? I hope one day to see him in the kitchen cooking a special dish….
Jim posted a video of James making chicken tikka masala a few months back.
@@janellek21That sounds awesome, I will have to look for that!
@@janellek21 I missed it, I’m going to research to see if I can find it…Thanks
I usually use Portuguese Chorizo. Great spicy flavour. I love Jambalaya.
Sounds yummy and even spicier!
I've never seen Andouille here in Australia so I've used Polish Sausage/Torunska which works well. Its a smoked pork sausage
Long time Louisiana resident here married to a great Cajun cook. We don’t leave the tails on the shrimp. Take them off. Been enjoying your video. Keep up the good work!
There's something so homey and comforting when sausages and hotdogs are sliced into discs.
Whatever site told you hot dogs were an option needs to be quarantined. Any beef or pork SMOKED sausage will do as a substitute. Chicken or turkey get very close to cheap bologna and yes I will eat cheap bologna happily just not as a replacement for sausage. Add crustaceans and mollusks to your liking but fish will fall apart and cuts of meat will be extremely tough in most of these LA one pot dishes. Save those for other dishes such as smothered pork chops or chicken.
You gotta brown that andouille first before that chicken, that way you brown the chicken in the sausage fat. Taste is crazy that way.
Absolutely!
Please do a podcast on the current food quality we are all experiencing. I'm shocked and appalled at how low our food quality has become in the last 20 years; worse in the last 5 years. In the last 5 years, I've cooked everything from scratch - no shortcuts - and I feel better plus my family benefits from healthier meals. Growing my own vegetables is on the horizon too. So, please tell us what y'all have experienced in the North East in food quality at your groceries. I'm in Texas and food quality is deteriorating. God bless you and your beautiful family and please keep sharing your culinary skills with us.
Quality is down in Kansas and prices are upppppp! I always wonder how people with children afford to eat.
This is the funniest thing, because a few days ago I thought how you surely had a jambalaya video, but you didn’t- it was only gumbo I was thinking of. And now here you are!
Since they are from Louisiana, I followed the Duck Dynasty recipe for Jambalaya. Basically the same as this one, but the only difference is once you have everything in the pot (except the rice) bring to a boil, take off the heat and add the rice. Stir the pot every 3 minutes 10 times. Turned out great!!!
Thanks for this recipe! Taste test and critique with the son at the end is great. Going to try making this for Father’s Day dinner tonight
Your videos are so high quality! I also love that you aren't all "extra animated" like some FoodTubers. The inclusion of Tara and The Food Taster are fun as well. Thanks for the awesome videos!!
I agree about his delivery. I like that he’s just himself instead of trying to be show-bidnessy. The background music also fits with this mood.
@@cisium1184 Do you know him in real life?
Looks delicious. I love your recipes and am very impressed with the descriptions James uses in his taste tests. I enjoy watching the podcast episodes. Very relatable.
Love your recipes, simple step-by-step instructions to produce a delicious meal. Can't wait to see you hit a million subscribers.
Excellent dish! Made the spice mixture, as suggested. Thank you.
Amazing recipe….i absolutely love the techniques you provide! Keep on cooking!
Maybe an odd alternative, but once I tried using Linguica sausage and had great success with it. Tony Chachere does offer a no salt version easily found at Walmart that's awesome too. Coincidentally I stared at a box of Zatarain's jambalaya last night. Now I know I need to make it from scratch. Thank you for this recipe!
Sounds good, actually. I like to use Spanish Chorizo in mine. Jambalaya started out as Paella when New Orleans was Spanish, so it works.
I love the Canadian dinner jacket.
Made it tonight; absolutely perfect!
Looks delightful!!!!!!im most definitely making this soon!!!!!!!!!
An absolute favorite of mine!!! Looks perfect!! Like all of your dishes, they are never watery!! That is such a turn off and that is why I love your finished products! Saucy, not watery!! Another home run!!!
Thank you, i love all your recipes 🎉🎉❤
I like bed this! It was simple and my husband helped me. Definitely will be cooking this again! Thank you!
This is a flashback to ‘12 when I first had jambalaya in the NOLA land and again recreating it at home.
The rice stuck to the bottom can often be the most delicious part of the dish. Caramelized, crispy and tender at the same time.
I have to try your recipe, it’s been ages, I’d forgotten how simple this recipe was. ❤
Reminded also, I need to make paella, that’s the next one you should make, I’d love to see how you do it.
The Spaniards love the burnt Rice in Paella too, personally I don't like either.
yeah the desire to remove all stickage made me sad. The soccarat is SO good
I can’t think of a single dish that would be more controversial than paella! I would not recommend that Jim make it and put his video online.
Don’t do paella unless you are a Spaniard, live in Spain, have a vey hot brick oven, and an authentic paella (that’s the name of the pan.)
I’ve made it for years, and very satisfactorily to MY liking, and satisfying MY liking is all I care about, but a Spaniard would probably be all over it and lose their minds!
Don’t even think about making a TH-cam cooking video making paella unless you meet the above requirements!
@@The_TiminatorIt’s supposed to be crunchy, crispy, but not burnt. That’s the sweet spot. And it’s hard to get right while also getting all the other ingredients right, neither over or under done. That’s the trick! That takes practice & experience, the right rice, the right amount of liquid, and the right timing in staging the additions. Takes practice.
@@jeanniebrooks I know, but since I only make Jambalaya or Paella once a year, I doubt I'll ever really get it "right" 😏
Many thanks for the content and ideas you do a great job of presenting ...
New Yorkers making Jambalaya? I love it! I agree with the chicken thighs too. It works better than white meat I think. Thank you for sharing!
Yes, soooo many hints of humor watching a New Yorker. Collard greens will be next!
Dark meat is really the only choice. White meat would get tough in a hot New York minute!
I love all your recipes.
As always ks
Thank you
I've never had or made jambalaya but have always wanted to try it because it has all the foods and flavors I love, so I'll be trying this soon!
Just made this tonight! It was AMAZING!!!!
Long Island Jambalaya!! Beautiful Jim !! Amazing Dish Brother
Always great especially for not very confident cooks like me - on that score one thing I’d like to more is info on how best to store and safely reheat different dishes
Looks like a great recipe
I've seen several of your videos and they're all great. But, OMG this looks delicious! I wanna make it. I love jambalaya! But I also like the look of your Guinness Stew! I'm subscribed!
Really enjoy your content!
This would be the Creole version of Jambalaya. Jambalaya without tomatoes is Cajun (or brown).
Yum looks amazing and delicious 😋
Nice work as always, Jim! I've used 'Slap Ya Mama', but I agree... Always better to make your own rubs and seasonings. I have dollar store mason jars just for that!
I’m having it for dinner tonight! Can’t wait!
Kid's got good taste! Jambalaya is delicious and yours came out great!
Perfect other than the tails on the shrimp. I just fork a shrimp and eat it without having to handle it. James is growing up before our eyes..
Same. Truthfully shrimps with the tail on in a dish with everything turns me off. Not as much as veined shrimp (can't even look at them), but I need those tails away!
Jambalaya is one of my favourites. I think I'm going to try this. I would like to see the Pastalaya recipe!
Gonna definitely try this, and I'll make the homemade seasoning, too!
Thank you for not using too much salt in your recipes. 🥰
Next time, try the kielbasa. I love jambalaya and eat it often. My friend Al shared a batch with kielbasa and I was shocked how good it is. Trust me, as an alternate recipe... totally worth a try.
I make jambalaya all of the time. I grill my chicken and sausage. It adds a nice smokey flavor.
I do a semi-homemade with Zatarains reduced sodium and add fresh veg, cook in chicken stock and same protein. I do add a bit more spices but it is very good and saves time.
Looks like another winner. Confession time...I leave the tails on AND the chicken on the thigh bone . Also I finish in the stove. Again great presentation.
Good Lord this looks good. Thanks for sharing this one!
In the winter I roast a whole chicken a couple of times a month. I make stock out of the frame and save the leftovers for jambalaya. It's one of my family's favorites. Lately I've been cheating for a weeknight version and using a box jambalaya kit that has parboiled rice and some spices. I add holy trinity (onion, celery green pepper) and meats to the kit. I think the difference between a good jambalaya and a great one is in the stock. Also in my longer recipe I cook it in the oven at 325 for about an hour. I think the rice gets more toasted. You get those nice crispy bits mixed in. Even on the stove top I don't stir at all until it's done. Also I think leaving it for 5 or 10 minutes after it comes out of the oven allows the pan to cool enough to let the bottom of the rice release a bit. Then I stir. I'm so glad Sip and Feast has a version of this recipe. I can't wait to give it a try!
Thank you for the recipe Mr Ari Gold !
Looks delicious ❤
I grew up in the Jambalaya capital of the world. Tomatoes are a New Orleans/Creole thing and do not go in a traditional Cajun jambalaya. It tastes good either way, but I know you like to make things as close to traditional as possible, so I thought I’d let you know!
Sounds and looks like a great meal.Not too fussy to make.By the way, Tony Chachere's does make a no salt Creole blend. Don't know if it's exactly like the salt one but it might be worth trying.
I used to use Tony Chachere, and I still keep some around, but I found the Morton's spices are where it's at if you can get them near you. They have both a Cajun and Creole. Best part is, all of their spice blends are salt free so you can add salt as needed.
I made Jamabalaya a couple times. I did pork-chicken and andouille. Sorry, I don't do seafood. The flavors are awesome. Also make Gumbo once with okra. Loved that as well. But not too spicy.
Hey Jim. When I took a class at the New Orleans school of cooking with Kevin Belton this version with the tomatoes is the Creole , Jambalaya while the Cajun version is brown, and starts with a dark roux, then the trinity, andouille, chicken and shrimp. Tony Cachere's seasoning is a bit too heavy on salt for my taste, I make my own blend, or use Paul Prudhomme's. I met Paul once and he was a really sweet guy.
Chacere has a salt free version.
Love Paul Prudhomme's "Seafood Magic"!!!
I used to live in Nola, and I did it similar, except I added cumin and used leftover roasted instead of fresh chickens to save time.
@@kusrindhamawongse2670 That sounds better to me!
Paul Prudhomme was a legend. I was friends with one of his chefs and she always spoke very highly about him. Best cookbook I ever bought was one of his original, early ones. My favorite meatloaf is from that cookbook, Cajun Meatloaf, although I do use about half the cayenne instead of the full amount.
looks great.
True, I hit a big bone chunk in those recently.
I am doing them manually from now on. You should do a video on how to do it.
Hey, Tramontina pot representing Brazil, nice!
Hi Jim. Love watching you and your family cook.
Could you brown the sausage first, then do the chicken in spicy sausage fat?
It is pronounced: Sash-ah-Ree! It’s one of those Cajun French weird-isms as in French it would be pronounced: Shah-Cher! You do a pretty good job for a “Yankee” 😂 I prefer to go from scratch with the spices. Raw shrimp are added toward the end like a paella on top and steamed. I’ll use 1/3 shrimp stock and 2/3 chicken stock and NO water! Your color and liquid ratio is spot on. Bravo on the shrimp at the end!
Also from the region (just outside NOLA) and also think this is a pretty good version of what locals do. I'm in Texas now and will say that the Polish swojska sausage is indistinguishable from andouille in recipes if you're close to a Polish grocer. It's far closer than supermarket andouille. I'm still not a fan of throwing shrimp into chicken and sausage things, but I can't imagine it hurts
A low carb option is using riced cauliflower instead of rice. Tastes amazing
This is a great technique! You can change the seasonings and make dishes with multiple proteins in one meal!
Awesome. tobasco or cajun hot sauce goes well with this.
Looks tasty, and James approves,lol, always a good sign.The famous chef Paul Prudhomme, always recommends Uncle Ben's converted rice for this sumptuous dish, it really makes a difference to the texture, you might want to give it a go sometime. Great class, thanks for sharing your recipe. NOTE: Bruce A dell is how to pronounce the sausage makers name.
I know you’re a great chef Sir. When I want my rice to not stick, I either half cook it separately and pour out the starch, or I add ghee/oil while it cooks and let it kind of fry initially. ❤
Great tip and thanks!
I can never get the rice quite right so I learned to cook this without rice and with red beans (so essentially red beans and sausage), and plate that up with some white rice. Works a charm, especially if you don't thicken it too much, and ladle enough broth to coat the rice nicely.
Johnsonsville makes an andouille and can find it at shop rite and walmart as well i believe, and also smithville makes one thats also sold at both places, i believe.
Then more authenic considering would be zaterains and you can find that at acme. They also make a smoked sausage. I like all 3 brands. All 3 brands taste different, the zaterains taste the most distinctive. The smoked sausage has the sane ingrediant as the andouille.
This is for people in nj, so it might be the same in other north eastern states. I definitely suggest getting one of them 3 brands. Or you can order authentic andouille online.
Shirt matches the chair. Love it
Man I love stews. This I'll try.
I agree about the food getting worse up here in Canada too Even boneless skinless chicken breast isnt triimmed or cleaned well I have found bone fragments attatched to it also
I buy thigh cutlets and bone them myself. I also use basmati rice.
Great recipe and the suggested times were spot on. I wish I had followed your advice and made my own creole seasoning. I already had Tony Chachere’s in my spice cabinet and with it the finished dish turned out way too salty. If one chooses to use Tony Chachere’s, I would just lightly season the chicken and skip it on the shrimp.
Australian here. I have never made jambalaya but after watching you make this, apparently I have. This is almost identical to a chicken and rice dish I make regularly, except for my seasoning mix which tends more to Middle Eastern (harissa, cumin, coriander etc). Next time I will add some sort of sausage and some prawns. Thank you
Coming from someone who LOVES shrimp, I never leave the tails on in this kind of dish. I love peel and eat shrimp and I can peel those puppies FAST, but I feel like stopping a dish that I'm eating with a fork to pull of the tail is just weird, lol. But I will admit it looks nicer for pictures. :)
Creole food is the best food! Looks good
Another non-Italian recipe! Thanks so much! Now I just have to decide if I’m going to be lazy and use a slow cooker recipe or yours this week. I’m going to try it both ways…
Thank you
Glad you are branching out.
Tony C's does actually make a no salt variety!
I noticed Tony Chachere's started making a no-salt version of their Creole spice, so I started using that since I'm on a low salt diet. It tastes awesome and sometimes I don't even add any extra salt.
You should try pasta dishes from other cultures. If you have to try Rasta Pasta. It is sooooo good. It's a Jamaican pasta dish.
Have you considered rinsing the rice before adding it? I almost always rinse rice when I cook it, it keeps it fluffy and less starchy.
Love you guys!
DIdnt even know you had a podcast, should definitely get someone from the agro business on to talk about the unprecedented number of meat packing fires that started after covid. Its insane!
Oh shoot you live on Long Island 😮 that’s awesome, following your channel from Huntington!
If you have a problem with hot spots or burning in your dutch oven, you can place the dutch oven in a cast iron skillet to diffuse the heat from the burner. It helps prevent scorching.
The best cook I think 🤔. From BROOKLYN TO STATEN ISLAND TO LONG ISLAND😊❤
My favorite Andoulle is Trader Joe’s. I’ve even seen it called for by name in Cajun recipes.
I was wondering if you might change the coating of the chair when changing your shirt?
Thanks for the new recipe. Always learn a thing when watching and re-cooking them.
I appreciate that you mentioned for those who cannot use pork.
Target carries a chicken andouille sausage.
THANKS
I have had this made with linguica as a substite and it was not bad.
I use 1 tablespoon of Worcestershire sauce and 1 tablespoon of lemon juice (in with cooked vegetables) for the authentic New Orleans taste. Try it next time. I bet you will get a 10!