Jambalaya is a wonderfully hearty and flavorful dish. But what pairs best with it? Think alongside simple yet delicious options like freshly baked cornbread, a crisp and cold coleslaw, or maybe even some sautéed greens for extra nutrition.
You could also serve it up with a light salad featuring a tangy vinaigrette to balance the meal’s richness.
Today, I’m thrilled to share a recipe that’s very close to my heart – Justin Wilson’s Jambalaya. This dish embodies the essence of Southern comfort food.
Now, before we dive in, let’s shed some light on the man behind the recipe. Justin Wilson, a renowned Cajun cook, entertained audiences with his cooking shows, sharing recipes steeped in Louisiana tradition.
When you cook his jambalaya, you’re not just making a meal – you’re creating an experience.
What is Justin Wilson’s Jambalaya?
Justin Wilson’s Jambalaya is an enticing one-pot meal teeming with rice, various proteins, and a distinct blend of spices. Combining chicken, andouille sausage, and shrimp, this recipe is a carnivore’s dream.
What sets it apart is its use of parboiled rice, contributing to a perfect texture that’s not too mushy or overly dry.
What is the Flavor Profile of This Dish?
This jambalaya delivers layers of savory goodness. Each bite hits you with a rich depth of smoked andouille sausage, the tender juiciness of the chicken, and the delicate sweetness of shrimp.
The mixture is further enhanced by a medley of bell peppers, onions, tomatoes, garlic, and just the right amount of heat from cayenne pepper. The final touch of fresh parsley gives it a refreshing finish.
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Why You’ll Love This
You’ll fall head over heels for Justin Wilson’s Jambalaya because it’s:
- Packed with Flavor: Each ingredient contributes to a harmonious, delectable experience.
- One-Pot Wonder: Minimizes cleanup, making it perfect for busy weeknights.
- Versatile: Easily adaptable to personal tastes and ingredient availability.
- Nutrition-Rich: Balanced with proteins, veggies, and carbs.
- Culinary Adventure: Allows you to explore authentic Cajun cuisine.
Ingredients
Here’s what you’ll need:
- 4 cups water
- 4 cups chicken broth
- 4 cups parboiled rice
- 3/4 cup extra virgin olive oil (EVOO)
- 3 cloves garlic, minced
- 2 large green bell peppers, chopped
- 1 large yellow onion, finely diced
- 2 pounds andouille sausage, cut into rounds
- 2 pounds chicken (white or dark meat), cut into bite-sized pieces
- 1/2 pound shrimp, peeled and deveined
- 1 cup diced tomatoes (fresh or canned)
- 1-2 teaspoons cayenne pepper, to taste
- 1 teaspoon smoked paprika
- 3 bunches green onions, chopped
- 1 1/8 bunch fresh parsley, chopped
Step-by-Step Instructions
Alright, folks! Ready to get your hands dirty? Let’s dive into the cooking process.
Step 1: Prepping the Ingredients
First things first, let’s get organized. Carefully chop all the veggies: bell peppers, onions, and green onions. Mince the garlic cloves. Ensure your proteins – sausage, chicken, and shrimp – are cut and ready to go.
Step 2: Sautéing the Aromatics
Heat the olive oil in a large pot over medium-high heat. Add the garlic, green bell peppers, and yellow onion. Sauté until the onions become translucent and fragrant. You’ll start seeing traces of golden color, which signals good flavor development.
Step 3: Cooking the Proteins
Next comes the andouille sausage. Throw it into the pot and cook until it starts to brown. Follow through with the chicken pieces, cooking until they develop a slight crust.
Step 4: Adding Tomatoes and Seasonings
Now, mix in your diced tomatoes. Let it simmer for a bit before adding cayenne pepper and smoked paprika. Stir this mixture so all the flavors meld together beautifully.
Step 5: Introducing Broth and Rice
Pour in the chicken broth and water, giving it a good stir. Once it starts boiling, add the parboiled rice. Allow it to cook uncovered until the liquid is mostly absorbed.
Step 6: Perfecting the Texture
Reduce the heat to low and cover the pot. Let it simmer gently. This allows the rice to soak up the remaining liquid and flavors. Occasionally stir to ensure nothing sticks to the bottom.
Step 7: Adding the Shrimp and Final Touches
Finally, add the peeled and deveined shrimp. Allow it to cook just until they turn pink.
To finish, toss in the chopped green onions and fresh parsley. Give it another stir to combine everything harmoniously. Voila! Your mesmerizing jambalaya is ready to serve.
Tips & Tricks
Cooking this dish is straightforward, but these nuggets of wisdom can elevate it:
- Use Parboiled Rice: It ensures each grain remains distinct and avoids mushiness.
- Prep Ahead: Chop veggies and proteins in advance to streamline the cooking process.
- Broth Quality: Opt for high-quality chicken broth to infuse a richer flavor.
- Adjust the Spice: Control the heat by tweaking the cayenne pepper amount according to your preference.
- Resting Period: Let the jambalaya sit for about 10 minutes after cooking for a blend of flavors.
Nutrition Information
How Can You Store Justin Wilson’s Jambalaya?
Storing leftovers? Here’s how you can:
- Refrigerate: Store in airtight containers for up to 3 days.
- Freeze: Place in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.
- Reheat: Heat on the stovetop or microwave until thoroughly warmed.
Alternative Choices for Ingredients
Don’t have all the ingredients on hand? No worries! Here are some substitutes:
- Chicken: Use turkey or pork instead.
- Andouille Sausage: Swap with kielbasa or a moderately spicy sausage.
- Parboiled Rice: Regular long-grain rice can work, but adjust cooking times accordingly.
Justin wilson jambalaya recipe
Equipment
Ingredients
- 4 cups water
- 4 cups chicken broth
- 4 cups parboiled rice
- 3/4 cup extra virgin olive oil EVOO
- 3 cloves garlic minced
- 2 large green bell peppers chopped
- 1 large yellow onion finely diced
- 2 pounds andouille sausage cut into rounds
- 2 pounds chicken white or dark meat, cut into bite-sized pieces
- 1/2 pound shrimp peeled and deveined
- 1 cup diced tomatoes fresh or canned
- 1-2 teaspoons cayenne pepper to taste
- 1 teaspoon smoked paprika
- 3 bunches green onions chopped
- 1 1/8 bunch fresh parsley chopped
Instructions
- Alright, folks! Ready to get your hands dirty? Let’s dive into the cooking process.
Step 1: Prepping the Ingredients
- First things first, let’s get organized. Carefully chop all the veggies: bell peppers, onions, and green onions. Mince the garlic cloves. Ensure your proteins – sausage, chicken, and shrimp – are cut and ready to go.
Step 2: Sautéing the Aromatics
- Heat the olive oil in a large pot over medium-high heat. Add the garlic, green bell peppers, and yellow onion. Sauté until the onions become translucent and fragrant. You’ll start seeing traces of golden color, which signals good flavor development.
Step 3: Cooking the Proteins
- Next comes the andouille sausage. Throw it into the pot and cook until it starts to brown. Follow through with the chicken pieces, cooking until they develop a slight crust.
Step 4: Adding Tomatoes and Seasonings
- Now, mix in your diced tomatoes. Let it simmer for a bit before adding cayenne pepper and smoked paprika. Stir this mixture so all the flavors meld together beautifully.
Step 5: Introducing Broth and Rice
- Pour in the chicken broth and water, giving it a good stir. Once it starts boiling, add the parboiled rice. Allow it to cook uncovered until the liquid is mostly absorbed.
Step 6: Perfecting the Texture
- Reduce the heat to low and cover the pot. Let it simmer gently. This allows the rice to soak up the remaining liquid and flavors. Occasionally stir to ensure nothing sticks to the bottom.
Step 7: Adding the Shrimp and Final Touches
- Finally, add the peeled and deveined shrimp. Allow it to cook just until they turn pink.
- To finish, toss in the chopped green onions and fresh parsley. Give it another stir to combine everything harmoniously. Voila! Your mesmerizing jambalaya is ready to serve.
Notes
- Use Parboiled Rice: It ensures each grain remains distinct and avoids mushiness.
- Prep Ahead: Chop veggies and proteins in advance to streamline the cooking process.
- Broth Quality: Opt for high-quality chicken broth to infuse a richer flavor.
- Adjust the Spice: Control the heat by tweaking the cayenne pepper amount according to your preference.
- Resting Period: Let the jambalaya sit for about 10 minutes after cooking for a blend of flavors.
Frequently Asked Questions (FAQs)
1. Can I make this dish vegetarian?
Absolutely! Replace the meats with plant-based sausages and tofu or tempeh. The flavors might be slightly different but still delicious.
2. What’s the best way to reheat jambalaya without it drying out?
Add a splash of chicken broth or water when reheating. This keeps the dish moist and flavorful.
3. Can I use brown rice instead?
Yes, but keep in mind that brown rice requires a longer cooking time and more liquid. Adjust accordingly.
4. How spicy is Justin Wilson’s Jambalaya?
The spice level is adjustable. Start with less cayenne pepper, and you can always add more to fit your taste.
5. Can I prepare this dish in a slow cooker?
You sure can! Brown the proteins and veggies first, then transfer everything to a slow cooker. Cook on low for 4-6 hours.
Conclusion
Justin Wilson’s Jambalaya isn’t just about eating – it’s about relishing a culinary tradition. It’s a hearty, flavorful dish that brings comfort and satisfaction.
So, get cooking and let the aromatic flavors transport you to the vibrant streets of Louisiana. And don’t forget, every pot of jambalaya tells a unique story, just like Justin Wilson’s did. Enjoy and happy cooking!
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more