How to Make Jambalaya | Rachael Ray

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 lean protein alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories.

Clean shrimp and reserve the shells.

Toast shrimp shells in a pot.

Add chicken bone broth to the pot with toasted shells.

Add hot sauce, bay leaves, and juice from fire roasted tomatoes to the stock.

Brown chicken thighs in olive oil in a separate pan.

Add andouille sausage to the drippings in the pan and render.

Add chopped onion, bell pepper, celery, and garlic to the pan.

Stir in 2 cups of rice and scrape up the fond from the bottom.

Add oregano, thyme, Old Bay seasoning, and pimenton to the rice mixture.

Add diced chicken thighs and tomatoes to the pan.

Strain the fortified stock into the pan with the rice mixture.

Transfer the mixture to the oven at 325°F for about 30 minutes.

Add shrimp to the jambalaya in the last few minutes of cooking.

Garnish with sliced green onions and a dot of hot sauce before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens