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Classic Jambalaya
Classic Jambalaya
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Delicious Southern jambalaya recipe inspired by historic Black American cooking in Toni Tipton-Martin's Jubilee cookbook.
Ingredients:
  • 2 cups long-grain rice
  • 1/2 cup finely diced salt pork
  • 1 1/2 cups chopped onions
  • 1 cup chopped green bell pepper
  • 3 garlic cloves, minced
  • 1/2 cup chopped green onions, white part only
  • 1 pound smoked sausage (andouille), cut into 1/2-inch thick coins
  • 1/2 cup ham, 1/2-inch dice
  • 2 cups diced tomatoes
  • 4 cups chicken stock
  • 1 1/2 cups cooked chicken, 1/2-inch dice
  • 1 tablespoon dried thyme
  • 2 bay leaves
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt, plus more to taste
  • 1/2 pound small shrimp, peeled and deveined
  • Cayenne pepper
  • 2 tablespoons minced fresh parsley
Instructions:
  • Preheat the oven to 400°F and line a 9- x 15-inch rimmed baking sheet with parchment paper.
  • Spread the rice in a single layer on a baking sheet. Roast in the oven, stirring occasionally, until lightly browned, approximately 10 minutes. Remove and set aside.
  • Sear the salt pork: In a large ovenproof pot or Dutch oven, cook the salt pork over medium heat until the fat is rendered and the pork is lightly browned. Transfer the pork to paper towels to drain using a slotted spoon.
  • For the jambalaya: Saute the onions and bell pepper in the fat until starting to soften over medium-low heat for about 5 minutes. Add garlic, green onions, sausage, and ham, and cook until vegetables are tender and meat is lightly browned, stirring occasionally for about 5 more minutes. Add the salt pork, tomatoes, and chicken stock, bring to a boil over high heat, then simmer for 10 minutes. Finally, mix in the parched rice, chicken, thyme, bay leaves, paprika, pepper, and salt.
  • Cook the jambalaya: Place in the oven and bake without a cover for 20 minutes. Add the shrimp and continue baking until the rice is tender and the shrimp turn pink, which typically takes 3 to 4 minutes. For fluffier rice, introduce the shrimp after 15 minutes and cook for an additional 3 to 4 minutes until the shrimp are pink.
  • Serve: Remove bay leaves and sprinkle the dish with parsley. Season generously with salt and a pinch of cayenne before serving.

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