Quick Louisiana Jambalaya

Ingredients

• 1 piece Green bell pepper (seeded and diced)
• 1 piece Medium onion (sliced)
• 2 cloves Garlic cloves (grated with microplane)
• 2 stalks Celery stalks (sliced)
• 2 stems Chives (or green onions) (sliced)
• 500 g Chicken fillets (cut into large dice)
• 200 g Smoked chorizo or smoked sausage (sliced)
• 250 g Long grain rice (white rice type)
• 2 tsp Cajun seasoning (cajun spice blend)
• 1 tsp Salt (fine salt)
• 0.5 tsp Black pepper (freshly ground pepper)
• 200 g Tomato purée (without chunks)
• 500 ml Chicken broth (unsalted preferably)
• 200 g Raw peeled shrimp (pink when cooked)
• 2 tbsp Fresh chopped parsley (for finishing)
• 2 tbsp Olive oil (for cooking)

Instructions

1. Vegetable preparation

   Core the pepper, dice it, slice the onion, garlic, celery and chives.

   Time: PT10M

2. Sauté the vegetables

   In a large skillet, heat 2 tbsp olive oil over medium heat, add the onion, pepper, garlic, celery and chives. Sauté for 5 minutes until tender.

   Time: PT5M

   Temperature: moyen

3. Brown the meat

   Add the chicken dice and sliced chorizo. Brown for 5 minutes stirring, until the chicken is lightly colored.

   Time: PT5M

   Temperature: moyen

4. Add rice and spices

   Sprinkle the rice, Cajun seasoning, salt and pepper. Mix well to coat the grains.

   Time: PT2M

5. Add liquids and simmer

   Pour in the tomato purée then the chicken broth. Bring to a boil, then reduce heat, cover and simmer for 22 minutes.

   Time: PT22M

   Temperature: moyen-doux

6. Add the shrimp

   Peel the shrimp and add them 10 minutes before the end of cooking. Cook until they turn pink.

   Time: PT10M

   Temperature: moyen

7. Finishing and resting

   Stir in the chopped parsley, remove the skillet from heat and let rest for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Green bell pepper: red bell pepper, yellow bell pepper
• Instead of Medium onion: shallot
• Instead of Garlic cloves: garlic powder (½ tsp)
• Instead of Celery stalks: celeriac
• Instead of Chives (or green onions): shallot
• Instead of Chicken fillets: turkey
• Instead of Smoked chorizo or smoked sausage: andouille, pork sausage
• Instead of Long grain rice: basmati rice
• Instead of Cajun seasoning: smoked paprika + cayenne
• Instead of Tomato purée: crushed tomatoes
• Instead of Chicken broth: homemade broth, water + broth cube
• Instead of Raw peeled shrimp: frozen shrimp
• Instead of Fresh chopped parsley: cilantro
• Instead of Olive oil: sunflower oil

Equipment Needed

• Large frying pan
• Chef's knife
• Cutting board
• Microplane grater (optional)
• Wooden spoon
• Ladle (optional)
• Measuring spoon
• Measuring cup

Critical Steps — Do Not Skip

• Brown the meat
• Cooking the rice covered
• Add the shrimp on time

Chef Tips from the Video

• Use long‑grain rice to prevent it from becoming mushy.
• Add a dash of Tabasco or hot sauce for extra heat.
• Stir the rice gently during cooking to keep it from sticking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• You can prep the vegetables ahead and keep them refrigerated for 1 day.
• The broth can be homemade or bought canned.
• The jambalaya stores well in the refrigerator for 2 days.