Seafood Jambalaya Recipe

Rated 4.3 stars by 7 users

Servings

Prep Time

15 minutes

Cook Time

1 hour

Take a trip to the South with our authentic seafood jambalaya recipe. Rich and comforting, packed with our sweet, juicy shrimp, plus chicken and aromatic chorizo sausage, jambalaya is a special occasion dish you’ll want to make on loop. Don’t skip the lemon juice at the end, it really brightens up the dish.

Difficulty: medium 

Ingredients

3 Tablespoons olive oil
1 large onion, finely chopped
4 celery stalks, sliced
1 green bell pepper, cored and diced 
3 cloves garlic, finely chopped
11 ounces chorizo sausage, peeled and sliced
2 large skinless boneless chicken breasts, cut into large chunks
1½ teaspoons paprika
1½ teaspoons ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne
1½ cups long-grain white rice, rinsed in several changes of water
3 cups chicken broth
15-ounce can crushed tomatoes in juice
12 shrimp, peeled and deveined with tails intact
Tabasco, to taste
1 fresh lemon, juiced
1 Tablespoon fresh thyme leaves
kosher salt
freshly ground black pepper

Directions

Heat a Dutch oven over moderate heat until hot. Add the oil, swirl to coat, and then add the onion, celery, bell pepper, garlic, and a pinch of salt, sweating until golden, 7-9 minutes.
Add the chorizo and chicken and fry for 5-6 minutes, stirring occasionally, until golden. Add the spices and rice; stir thoroughly and cook for 3 minutes, stirring occasionally.
Stir in the stock, tomatoes, and their juice. Bring to a simmer, reduce the heat to low, and cover the Dutch oven with a lid.
Leave to cook until the rice has absorbed the liquid and is tender to the bite, 20-25 minutes.
Stir in the shrimp, re-cover with the lid, and cook until the shrimp are pink and tender, 4-5 minutes.
When ready, season to taste with Tabasco, lemon juice, salt, and pepper.
To serve, divide between bowls and garnish with some thyme leaves.

Filed in: Boiled/Poached, Entrees, Ingredients 16-20, Prep 15-30 minutes, Shrimp, Total over 60 minutes

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