Justin Wilson Jambalaya Recipe
The Justin Wilson Jambalaya Recipe brings authentic Louisiana flavors to your kitchen. This beloved Cajun dish combines rice, meat, and vegetables in perfect harmony.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon for stirring
- Sharp knife for chopping
- Cutting Board
- Measuring cups and spoons
- Large serving spoon
Ingredients
- 2 cups long-grain white rice
- 1 lb andouille sausage sliced
- 1 lb chicken thighs diced
- 1 lb medium shrimp peeled
- 1 large onion chopped
- 1 bell pepper diced
- 3 celery stalks chopped
- 4 garlic cloves minced
- 3 cups chicken broth
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 3 green onions chopped
Instructions
- Heat pot over medium-high heat.
- Cook sausage until browned, about 5 minutes.
- Add chicken pieces to the pot.
- Cook chicken until golden, 8 minutes.
- Remove meats, set aside.
- Add onions, peppers, celery to pot.
- Sauté vegetables until soft, 5 minutes.
- Stir in garlic, cook 1 minute.
- Add rice, stir constantly 2 minutes.
- Pour in chicken broth slowly.
- Add paprika, cayenne, thyme, bay leaves.
- Return meats to pot, stir gently.
- Bring mixture to a boil.
- Reduce heat, cover, simmer 20 minutes.
- Add shrimp in final 5 minutes.
- Remove from heat, let stand 5 minutes.
- Garnish with green onions before serving.
Notes
- Use long-grain rice for best texture results.
- Don't lift the lid while rice cooks.
- Let jambalaya rest before serving for better flavor.
- Adjust cayenne pepper according to heat preference.
- Fresh shrimp works better than frozen varieties.