Where it comes from
Jambalaya is a Creole and Cajun dish from Louisiana, blending African, French, and Spanish influences.
On the Palate
How it's made
4 steps · Show ↓43 min active
How it's made
4 steps · Show ↓- 110 min
In a large, heavy pot, heat a splash of oil over medium-high heat. Add the sausage and chicken pieces, searing until browned on all sides and the kitchen is filled with a smoky aroma.
Watch outEnsure the meat is not crowded in the pot to achieve a proper sear.
- 28 min
Add the chopped onion, capsicum, and celery to the pot. Stir frequently until the vegetables are softened and beginning to caramelize, releasing their sweet aromas.
- 35 min
Stir in the rice, ensuring each grain is coated with the flavorful oils and juices. Cook for a couple of minutes until the rice is slightly toasted.
- 420 min
Add the diced tomatoes and stock, stirring to combine. Bring the mixture to a boil, then reduce to a simmer. Cover and cook until the rice is tender and has absorbed the liquid, with the flavors melding beautifully.
Watch outStir occasionally to prevent the rice from sticking to the bottom of the pot.
