Jambalaya Chicken and Shrimp (Printable Version)
Vibrant, flavorful Creole rice dish with tender chicken, succulent shrimp, and aromatic vegetables, seasoned with halal-friendly spices.
# What You'll Need:
→ Proteins
01 - 12.5 ounces boneless, skinless halal chicken thighs, cut into 3/4-inch pieces
02 - 9 ounces large shrimp, peeled and deveined
→ Aromatics and Vegetables
03 - 1 medium onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 (14.5-ounce) can diced tomatoes (with juice)
→ Base
08 - 1 1/2 cups long-grain rice, rinsed
09 - 3 cups low-sodium chicken broth (halal-certified)
→ Seasonings and Herbs
10 - 2 teaspoons paprika
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon cayenne pepper (adjust to taste)
14 - 1/2 teaspoon freshly ground black pepper
15 - 1 teaspoon kosher salt
16 - 2 bay leaves
→ Other
17 - 2 tablespoons vegetable oil
18 - 2 tablespoons fresh parsley, chopped, for garnish
19 - 2 green onions, sliced, for garnish
20 - Lemon wedges, for serving
# Method:
01 - In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken thigh pieces and cook until lightly browned on all sides, approximately 4 to 5 minutes. Remove the browned chicken and set aside.
02 - In the same pot, add the chopped onion, diced green bell pepper, and diced celery. Sauté for 5 to 6 minutes until the vegetables soften. Stir in the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
03 - Stir in the paprika, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. Cook for 1 minute, stirring continuously, to allow the spices to bloom and release their aromas. Add the canned diced tomatoes with their juice and the rinsed long-grain rice. Stir thoroughly to coat the rice with the seasoning and tomato mixture.
04 - Pour in the low-sodium chicken broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low. Return the browned chicken pieces to the pot. Cover the pot and allow it to simmer for 20 minutes, ensuring the rice begins to absorb the liquid.
05 - Gently fold the peeled and deveined shrimp into the simmering jambalaya. Cover the pot once more and continue to cook for another 7 to 8 minutes, or until the rice is fully tender and the shrimp are opaque and pink throughout.
06 - Remove the pot from the heat. Discard the bay leaves. Let the jambalaya rest, uncovered, for 5 minutes to allow the flavors to meld and the rice to fully set. After resting, gently fluff the jambalaya with a fork.
07 - Garnish the finished jambalaya with chopped fresh parsley and sliced green onions. Serve hot with lemon wedges on the side for a burst of fresh flavor.
# Chef's Tips:
01 -
- It&s a one-pot wonder, meaning less cleanup and more time to savor that incredible flavor.
- This recipe brings the vibrant tastes of the South into your kitchen, with tender chicken and succulent shrimp dancing in every spoonful.
02 -
- Always choose a good quality chicken broth; it truly forms the backbone of this dish&s rich flavor.
- Resist the urge to overcook the shrimp&s they&ll turn tough and rubbery, so keep a close eye on them during those final minutes.
03 -
- Always rinse your long-grain rice thoroughly until the water runs clear; it removes excess starch, leading to a fluffier, less sticky jambalaya.
- Allowing the jambalaya to rest uncovered for a few minutes after cooking lets the flavors settle and the rice absorb any remaining moisture, resulting in a perfect texture.