Bobby Flay Jambalaya Recipe

Bobby Flay Jambalaya Recipe

This delicious Bobby Flay Jambalaya is a hearty and flavorful one-pot meal packed with savory chicken, smoky sausage, and succulent shrimp. With a perfect blend of spices and aromatic vegetables, it’s a comforting dish that’s perfect for any occasion. Simple to make and easily adaptable, this jambalaya brings a taste of New Orleans to your table, ready in under an hour.

Bobby Flay Jambalaya Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 pound smoked sausage (like andouille or kielbasa), sliced
  • 1 large onion, diced
  • 1 bell pepper (red or green), diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 cup long-grain white rice, uncooked
  • 1 (14.5-ounce) can diced tomatoes, with their juice
  • 2 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 pound shrimp, peeled and deveined
  • 2 green onions, sliced
  • 2 tablespoons chopped fresh parsley
  • Hot sauce, for serving (optional)

How To Make Bobby Flay Jambalaya

  1. Sear the Meats: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces and sausage slices. Cook, stirring, for 5-7 minutes, until the chicken is browned and the sausage is caramelized. Remove the meats from the pot with a slotted spoon and set them aside.
  2. Sauté the “Holy Trinity”: In the same pot with the rendered fat, add the onion, bell pepper, and celery (the “Holy Trinity” of Cajun cooking). Cook for about 5 minutes, until the vegetables have softened. Add the minced garlic and cook for one more minute until fragrant.
  3. Toast the Rice: Stir in the uncooked long-grain rice and the diced tomatoes with their juice. Cook for 2-3 minutes, stirring, to allow the rice to lightly toast and absorb some of the flavors.
  4. Simmer the Jambalaya: Return the cooked chicken and sausage to the pot. Pour in the chicken broth and stir in the thyme, oregano, paprika, cayenne pepper, black pepper, and salt. Bring the entire mixture to a boil.
  5. Cook Until Tender: Once boiling, reduce the heat to a low simmer. Cover the pot and cook for about 25-30 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.
  6. Add Shrimp and Serve: Stir in the shrimp, then cover the pot again and cook for just another 5 minutes, until the shrimp are pink, opaque, and cooked through. Stir in the green onions and fresh parsley. Taste and adjust the seasoning if necessary. Serve hot with hot sauce on the side, if desired.
Bobby Flay Jambalaya Recipe
Bobby Flay Jambalaya Recipe

Recipe Tips

  • How to get the most flavor? The two most important secrets are to brown the chicken and sausage thoroughly at the beginning, and to scrape up all those flavorful browned bits (the “fond”) from the bottom of the pot when you add the liquids.
  • How to prevent mushy rice? Do not over-stir the jambalaya once it is simmering. Stirring too much can release the starch from the rice and make the final dish sticky and mushy. A gentle stir a couple of times is all it needs.
  • Can I make this ahead of time? This dish is a perfect make-ahead meal for a crowd. The flavors are often even better the next day. Reheat it gently on the stove with a splash of chicken broth to loosen it up.
  • How to avoid rubbery shrimp? Do not add the shrimp until the very end of the cooking process. They only need about 5 minutes in the hot, steamy pot to cook through perfectly. Any longer, and they will become tough and rubbery.

What To Serve With Jambalaya

This is a hearty, all-in-one one-pot meal that is a staple of New Orleans cuisine. It is fantastic served on its own, but is traditionally accompanied by:

  • A big slice of warm, buttery cornbread.
  • A simple green salad with a tart vinaigrette to cut through the richness.
  • A cold beer.

How To Store Jambalaya

  • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze: Jambalaya freezes very well. Let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Jambalaya Nutrition Facts

  • Serving: 1 serving
  • Calories: 680 kcal
  • Carbohydrates: 65g
  • Protein: 45g
  • Fat: 28g
  • Saturated Fat: 8g
  • Sodium: 1450mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What is the “Holy Trinity” in Cajun cooking?

The “Holy Trinity” is the classic flavor base for many Cajun and Creole dishes. It consists of finely diced onion, celery, and bell pepper, which are sautéed together at the beginning of a recipe.

Can I make this spicier?

Absolutely. The heat in this dish comes from the cayenne pepper. You can easily increase the amount to your taste. Using a hot andouille sausage instead of a milder smoked sausage will also add a significant kick.

Can I make this in a slow cooker?

Yes. For the best flavor, follow the steps to brown the meat and sauté the vegetables on the stovetop first. Then, transfer everything (except the shrimp and fresh herbs) to a crock pot and cook on LOW for 3-4 hours, until the rice is tender. Stir in the shrimp during the last 15 minutes of cooking.

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Bobby Flay Jambalaya Recipe

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesRest time: 5 minutesTotal time:1 hour 5 minutesCooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:680 kcal Best Season:Available

Description

A classic, hearty one-pot meal from New Orleans featuring a savory mix of chicken, smoked sausage, and shrimp, all simmered with rice and the “Holy Trinity” of vegetables.

Ingredients

Instructions

  1. In a large Dutch oven, brown the chicken and sausage in olive oil; remove from the pot.
  2. In the same pot, sauté the onion, bell pepper, and celery until soft. Add the garlic and cook for 1 minute more.
  3. Stir in the diced tomatoes and the uncooked rice. Return the chicken and sausage to the pot.
  4. Pour in the chicken broth and all the dried seasonings. Bring to a boil.
  5. Reduce the heat to low, cover, and simmer for 25-30 minutes until the rice is cooked.
  6. Stir in the shrimp, cover, and cook for another 5 minutes until the shrimp are pink.
  7. Stir in the fresh parsley and green onions and serve hot.

Notes

  • Sear for Flavor: The most important tip for this recipe is to brown the chicken and sausage well at the start; this builds a deep, savory flavor foundation.
  • Add Shrimp Last: Do not add the delicate shrimp until the very end of the cooking time to ensure they are perfectly tender, not rubbery.
  • Don’t Over-Stir: Once the rice is simmering, avoid stirring it too much, as this can make the final dish sticky.
  • Use a Heavy Pot: A heavy-bottomed Dutch oven is the perfect vessel for jambalaya as it distributes heat evenly and prevents the rice from scorching on the bottom.
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