Justin Wilson Jambalaya Recipe

Experience the heartwarming flavors of Louisiana with our Jambalaya recipe justin wilson. This classic Cajun dish pays homage to the vibrant culture and bold, zesty tastes of the Deep South. In this one-pot wonder, tender Andouille sausage, succulent chicken, and an array of aromatic spices meld together with rice to create a satisfying, savory delight.

Whether you’re a seasoned Cajun cuisine enthusiast or new to this rich tradition, our Justin Wilson Jambalaya is an easy, soul-satisfying dish that’s perfect for family gatherings or weeknight dinners. Unleash the flavors of Louisiana with every forkful!

How to Make Jambalaya – An Easy Recipe

Ingredients

• 1 lb (450g) Andouille sausage, sliced
• 1 lb (450g) boneless, skinless chicken thighs, diced
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 bay leaf
• 1 tsp Cajun seasoning
• 1/2 tsp thyme
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. Heat your pot or Dutch oven over medium heat. Add the sliced Andouille sausage and cook until browned. Remove and set aside.
2. In the same pot, add the diced chicken and cook until it’s no longer pink. Remove and set aside.
3. In the same pot, add the onion, green pepper, and celery. Sauté until they become tender and fragrant, about 5 minutes.
4. Add minced garlic and continue cooking for another minute.
5. Add the diced tomatoes, rice, chicken broth, bay leaf, Cajun seasoning, thyme, salt, and pepper. Mix well.
6. Put back the cooked sausage and chicken in the pot. Stir everything together.
7. Bring the mixture to a boil, after that reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.
8. Once cooked, remove the bay leaf and fluff the Jambalaya with a fork.

Recipe Tips

• Use Quality Ingredients: Opt for high-quality Andouille sausage, fresh chicken, and authentic Cajun seasoning to achieve the best flavor in your Jambalaya.
• Proper Searing: Ensure a good sear on the sausage and chicken to enhance the depth of flavor in the dish. Don’t rush this step; it’s key to building layers of taste.
• Even Rice Distribution: Distribute the rice evenly across the pot and avoid stirring once it’s cooking. This helps to achieve the ideal Jambalaya texture without turning it into a mush.

What To Serve With Jambalaya

1. Cornbread: The slightly sweet, crumbly texture of cornbread complements the spiciness of Justin Wilson Jambalaya perfectly. Serve it warm with a dollop of butter for an irresistible combination.
2. Coleslaw: The cool and crunchy coleslaw provides a refreshing contrast to the rich and bold flavors of Jambalaya. Its tangy dressing adds a zesty twist to the meal.
3. Fried Okra: This Southern classic adds a crispy, flavorful side to your Jambalaya. The earthy taste of okra pairs harmoniously with the Cajun spices.
4. Collard Greens: These hearty greens, cooked with bacon or ham hocks, provide a savory and nutritious side dish. Their robust flavors complement the Jambalaya’s profile beautifully.
5. Hush Puppies: These golden balls of fried cornmeal are a delightful addition to your Jambalaya meal. Their crispy exterior and tender interior make them an ideal companion.
6. Gumbo: For a truly authentic Cajun experience, serve your Jambalaya with a side of gumbo. Both dishes share similar roots and combining them creates a feast of Louisiana flavors.

Conclusion

Justin Wilson Jambalaya is a flavorful and satisfying dish that embodies the essence of Cajun cuisine. With its combination of Andouille sausage, tender chicken, and a medley of vegetables and spices, this one-pot wonder is a true delight for your taste buds. Enjoy the warmth and flavors of Louisiana with every savory bite of Justin Wilson Jambalaya.

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Print Recipe

Justin Wilson Jambalaya Recipe

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Dinner

Servings: 6

Calories: 450kcal

Ingredients

• 1 lb (450g) Andouille sausage, sliced
• 1 lb (450g) boneless, skinless chicken thighs, diced
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 bay leaf
• 1 tsp Cajun seasoning
• 1/2 tsp thyme
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

• Heat your pot or Dutch oven over medium heat. Add the sliced Andouille sausage and cook until browned. Remove and set aside.
• In the same pot, add the diced chicken and cook until it's no longer pink. Remove and set aside.
• In the same pot, add the onion, green pepper, and celery. Sauté until they become tender and fragrant, about 5 minutes.
• Add minced garlic and continue cooking for another minute.
• Add the diced tomatoes, rice, chicken broth, bay leaf, Cajun seasoning, thyme, salt, and pepper. Mix well.
• Put back the cooked sausage and chicken in the pot. Stir everything together.
• Bring the mixture to a boil, after that reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.
• Once cooked, remove the bay leaf and fluff the Jambalaya with a fork.

Emma

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