Name: Classic Jambalaya
Prep time: 15 min
Cook time: 15 min
Yield: 8
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Classic Jambalaya

1. 2 cups long-grain rice -

2. 1/2 cup finely diced salt pork -

3. 1 1/2 cups chopped onions -

4. 1 cup chopped green bell pepper -

5. 3 garlic cloves, minced -

6. 1/2 cup chopped green onions, white part only -

7. 1 pound smoked sausage (andouille), cut into 1/2-inch thick coins -

8. 1/2 cup ham, 1/2-inch dice -

9. 2 cups diced tomatoes -

10. 4 cups chicken stock -

11. 1 1/2 cups cooked chicken, 1/2-inch dice -

12. 1 tablespoon dried thyme -

13. 2 bay leaves -

14. 1/2 teaspoon paprika -

15. 1/4 teaspoon black pepper -

16. 1 teaspoon salt, plus more to taste -

17. 1/2 pound small shrimp, peeled and deveined -

18. Cayenne pepper -

19. 2 tablespoons minced fresh parsley -

How to cook deliciously - Classic Jambalaya

1. Stage

Preheat the oven and prep: Preheat the oven to 400°F. Line a 9- x15-inch rimmed baking sheet with parchment paper.

2. Stage

Parch the rice: Pour the rice onto the baking sheet in a single layer. Parch in the oven, stirring occasionally, until lightly browned, about 10 minutes. Remove; set aside.

3. Stage

Cook the salt pork: In a large, heavy ovenproof pot or Dutch oven, sauté the salt pork over medium heat until the fat is rendered and the pork is slightly browned. Use a slotted spoon to remove the pork to paper towels to drain.

4. Stage

Make the jambalaya: Add the onions and bell pepper to the fat in the pot and cook over medium-low heat until starting to soften, about 5 minutes. Stir in the garlic, green onions, sausage, and ham, and cook, stirring occasionally, until the vegetables are tender and the meat is lightly browned, about 5 minutes. Stir in the salt pork, tomatoes and chicken stock and bring to a boil over high heat. Reduce the heat to a simmer and cook for 10 minutes. Stir in the parched rice, chicken, thyme, bay leaves, paprika, pepper, and salt.

5. Stage

Bake the jambalaya: Transfer to the oven and bake, uncovered, for 20 minutes. Stir in the shrimp and bake until the rice is tender and the shrimp are pink, about 3 to 4 minutes. If you prefer fluffier rice, stir in the shrimp after 15 minutes and cook another 3 to 4 minutes until the shrimp is pink.

6. Stage

Serve: Remove and discard the bay leaves. Season to taste with salt and cayenne, sprinkle with parsley, and serve.