EFK Tested
EFK Jambalaya
A one-pot Creole-style jambalaya with chicken, andouille, shrimp, the trinity, tomatoes, and long-grain rice. The meat is browned first so the rice cooks in a deeply seasoned base instead of tasting flat.
From the EFK recipe collection
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Yield
- 8 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Season chicken lightly with Cajun seasoning. Heat 1 tablespoon oil in a Staub Dutch oven over medium-high. Brown chicken 4 to 5 minutes, then transfer to a clean plate. Brown sausage 2 to 3 minutes and transfer with the chicken.
- 2. Reduce heat to medium and add remaining oil, onion, bell pepper, and celery. Cook 6 to 8 minutes. Add garlic and tomato paste; cook 1 minute.
- 3. Stir in tomatoes, rice, stock, thyme, paprika, bay leaves, Worcestershire, cayenne, salt, browned chicken, and sausage. Bring to a simmer, cover, reduce heat to low, and cook 18 to 22 minutes until rice is nearly tender.
- 4. Scatter shrimp over the rice, cover, and cook 5 to 7 minutes more until shrimp reach 145°F and chicken pieces have reached 165°F. Remove from heat and rest covered 10 minutes.
- 5. Remove bay leaves. Fluff gently, taste for seasoning, and finish with scallions and parsley.
Equipment
Staub Dutch oven; BlueStar range; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; wooden spoon; instant-read thermometer
Food safety & storage
Keep raw poultry and shrimp separate from ready-to-eat foods. Cook chicken to 165°F and shrimp to 145°F. Refrigerate jambalaya within 2 hours in shallow containers; use within 3 to 4 days and reheat to 165°F.
View this recipe on the original EFK website ↗