Easy Louisiana Bistreaux Jambalaya Recipe (Copycat) Authentic Cajun Jambalaya

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is a leaner protein option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories.

Chop the vegetables: onion, celery, green onion, and bell pepper (preferably a bell pepper with four humps).

Heat a few tablespoons of vegetable oil in a pan.

Add boneless skinless chicken thighs to the pan and fry until cooked through; set aside.

Add more vegetable oil and butter to the pan.

Caramelize the diced onions for about 15-20 minutes, stirring frequently and covering with a lid to create more juice.

Add the remaining vegetables (bell pepper, celery, green onion) to the pan and cook for about 5-10 minutes until softened.

Add Hillshire Farm sausages to the pan and stir; cover and cook down for 10 minutes.

Add three large scoops of mild raw tail (shrimp) to the pan.

Add half of the spices, mix, then add the remaining spices and mix again thoroughly.

Taste the mixture and adjust spices as necessary.

Chop the cooked chicken thighs and add them back to the pot; mix well.

Optionally add gumbo filet for authentic flavor.

Add 2 cups of parboiled rice directly into the mixture without washing it.

Stir the rice into the mixture, scraping the bottom of the pan to incorporate flavors.

Add 2 cups of chicken stock and 2 cups of beef stock; adjust liquid as needed depending on rice cooking.

Add a few dashes of Tabasco sauce and mix.

Bring the mixture to a boil, then reduce heat, cover, and let simmer for 20-35 minutes until rice is cooked (about 25 minutes for parboiled rice).

After rice is done, add shrimp to the pan and stir; turn off the heat and cover to let rest for 10-15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens