One-Pot Chicken, Andouille & Shrimp Jambalaya

By Sprig Originals ✓ · cooked up in Sprig

A proper Louisiana-style jambalaya built in one heavy pot: andouille rendered until its paprika-red fat slicks the bottom, chicken thighs browned in that fat, then the holy trinity of onion, bell pepper and celery cooked down until sweet. Long-grain rice goes in dry so every grain toasts before the stock hits, and shrimp are folded in only for the last few minutes so they stay plump. The rule that makes or breaks it: once the lid goes on, stop stirring.

Ingredients

• 12 oz andouille sausage, sliced into 1/4-inch coins
• 1.25 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 lb large shrimp (26/30), peeled and deveined, tails off
• 1 tbsp vegetable oil

• 2 tsp sweet paprika
• 1.5 tsp garlic powder
• 1.5 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp onion powder
• 3/4 tsp cayenne pepper
• 1 tsp black pepper, freshly ground
• 1.5 tsp kosher salt

• 1 large yellow onion, diced small
• 1 large green bell pepper, diced small
• 3 ribs celery, diced small
• 4 cloves garlic, minced
• 3 tbsp tomato paste
• 1 14.5-oz can diced tomatoes, drained
• 2 bay leaves

• 2 cups long-grain white rice, rinsed and drained well
• 3 cups low-sodium chicken stock
• 1 tbsp Worcestershire sauce
• 1 tsp hot sauce, plus more to serve

• 4 scallions, thinly sliced
• 1/4 cup flat-leaf parsley, chopped
• 1 lemon, cut into wedges

Instructions

1. Stir all the seasoning blend ingredients together in a small bowl. Toss the chicken pieces with 2 teaspoons of the blend and the shrimp with 1 teaspoon of it in separate bowls; reserve the rest for the pot. Refrigerate the shrimp until needed.
2. Heat the vegetable oil in a 6-quart Dutch oven or other heavy lidded pot over medium heat. Add the andouille and cook 6–8 minutes, stirring occasionally, until the coins are browned at the edges and the fat has rendered out red. Lift the sausage to a plate with a slotted spoon, leaving the fat behind.
3. Raise the heat to medium-high. Add the seasoned chicken in a single layer and let it sit undisturbed 3 minutes, then stir and cook 2–3 minutes more, just until browned outside (it does not need to be cooked through). Move the chicken to the plate with the sausage.
4. Reduce heat to medium. Add the onion, bell pepper and celery with a pinch of salt. Cook 8–10 minutes, scraping up the browned bits from the bottom, until the vegetables are soft and the onion is translucent. Add the garlic and the remaining seasoning blend and cook 1 minute until fragrant.
5. Add the tomato paste and cook 2–3 minutes, stirring constantly, until it darkens from bright red to brick. Stir in the drained diced tomatoes and the bay leaves and cook 2 minutes more.
6. Add the rinsed rice and stir for 2 minutes so every grain is coated in the fat and lightly toasted — this is what keeps the finished rice separate rather than creamy.
7. Pour in the chicken stock, Worcestershire and hot sauce. Return the sausage and chicken with any juices on the plate. Stir once to level everything, then taste the liquid: it should be a shade saltier than you want the finished dish. Adjust now, because this is your last stir.
8. Bring to a strong simmer, then cover, reduce heat to low and cook 20 minutes without lifting the lid or stirring. You want a bare bubble; if your burner runs hot, use a heat diffuser or slide the pot half off the flame.
9. Uncover, quickly scatter the shrimp over the surface and press them lightly into the rice with the back of a spoon (do not stir). Cover again and cook 6–8 minutes, until the shrimp are opaque and curled and the rice has absorbed the liquid.
10. Kill the heat and let the pot stand, covered, 10 minutes. Remove the bay leaves, then fold gently — with a fork, from the bottom up, three or four strokes only — to distribute the shrimp and any crust from the bottom. Fold in most of the scallions and parsley and serve with lemon wedges and extra hot sauce.

Chef's tips

Nutrition (per serving, estimated)

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