Jambalaya

Foundations Referenced

• → Chicken Stock
• → Mirepoix concept (adapted: the Cajun "holy trinity")

Ingredients

• 1 lb andouille sausage, sliced 1/2" thick
• 1 lb boneless chicken thighs, cut into 1" pieces
• 1 lb large shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 1 onion, medium dice
• 1 green bell pepper, medium dice
• 2 celery stalks, medium dice
• 4 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 2 cups chicken stock (→ foundation)
• 1.5 cups long-grain rice
• 2 tsp Cajun/Creole seasoning (paprika, cayenne, garlic powder, onion powder, oregano, thyme)
• 2 bay leaves
• Hot sauce, scallions, for serving

Method

1. Brown proteins: Heat oil in Dutch oven over medium-high. Brown sausage 4 min, remove. Season and brown chicken 4 min, remove. (Shrimp goes in at the end.)

2. Holy trinity: In the same pot, cook onion, bell pepper, and celery 6 min. Add garlic, 1 min. This is the Cajun/Creole equivalent of mirepoix — onion, celery, bell pepper instead of carrot.

3. Build: Add Creole seasoning, stir 1 min. Add tomatoes, stock, rice, and bay leaves. Return sausage and chicken. Stir once.

4. Cook: Bring to a boil, reduce to low, cover tightly. Cook 20–25 min until rice is tender and liquid is absorbed. Do not lift the lid or stir during this time.

5. Finish: Nestle shrimp into the top of the rice, cover, cook 5 min until pink and curled. Remove bay leaves. Fluff with fork.

6. Serve: Garnish with scallions and hot sauce.

What You're Learning

• The "holy trinity" (onion, celery, bell pepper) — a regional adaptation of the mirepoix concept
• One-pot rice technique: the rice absorbs all the flavors as it cooks
• Protein timing: dense proteins go in early, delicate shrimp at the very end
• Creole vs. Cajun: this is Creole-style (with tomatoes); Cajun jambalaya omits them
• Regional American cuisine built on French foundations (Louisiana's culinary heritage)