Seafood Jambalaya Recipe
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.
- 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 fresh 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
- 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.