Imen Dridi Experience the bold flavors of Michael Symon’s Jambalaya, a tantalizing fusion of andouille sausage, succulent chicken, and plump shrimp. Packed with vibrant veggies, Cajun spices, and aromatic herbs, this one-pot wonder comes together in just 60 minutes, serving a hearty delight for 4.
More Michael Symon Recipe:
🧡 Why You’ll Love This Jambalaya Recipe:
- Flavor Explosion: Enjoy the rich blend of Cajun spices, succulent chicken, andouille sausage, and plump shrimp.
- Family-Friendly: Loved by all, it’s a crowd-pleaser for family gatherings or weeknight dinners.
- Satisfying Portions: Generously serves 6, making it ideal for gatherings or leftovers.
❓ What Is Michael Symon Jambalaya Recipe?
Michael Symon’s Jambalaya is a culinary masterpiece, combining chicken, andouille sausage, shrimp, and vibrant vegetables in a Cajun-spiced tomato sauce. Simmered to perfection, this dish embodies the essence of comfort and bold flavors.
🧅 Michael Symon Jambalaya Ingredients
- 3 tablespoons olive oil, divided
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 pound andouille sausage, thinly sliced into rounds
- 3 small bell peppers, cored and diced (I used a yellow, red, and green bell pepper)
- 2 ribs celery, diced
- 1 jalapeño pepper, seeded and finely chopped
- 1 white onion, diced
- 4 cloves garlic, peeled and minced
- 1 (14-ounce) can crushed tomatoes
- 3–4 cups chicken stock
- 1 1/2 cups uncooked long-grain white rice
- 2 tablespoons Cajun seasoning or Creole seasoning
- 1 teaspoon dried thyme, crushed
- 1/4 teaspoon cayenne pepper
- 1 bay leaf
- 1 pound raw large shrimp, peeled and deveined
- 1 cup thinly sliced okra*
- Kosher salt and freshly cracked black pepper
- optional garnishes: chopped fresh parsley, thinly sliced green onions, hot sauce
🥘 How To Make Michael Symon Jambalaya
- Put one tablespoon of oil in a stock pot or a very big, deep sauté pan and heat it over medium-high heat.
- After you add the chicken and sausage, cook for 5 to 7 minutes, turning now and then, until the chicken is fully cooked and the sausage has a light brown color.
- Put on a clean plate and set it aside.
- Fill the stock pot with the last two tablespoons of oil. Put in onion, celery, jalapeño, garlic, and bell peppers. While stirring now and then, cook for 6 minutes or until the onions get soft.
- Mix the rice, Cajun spice, thyme, cayenne, and bay leaf with the chicken stock and crushed tomatoes.
- Cook the mixture some more until it starts to simmer. Then turn down the heat to medium-low, cover, and let the rice simmer for 25 to 30 minutes, or until it’s almost done.
- Make sure to stir the rice every 5 minutes or so so it doesn’t burn.
- Mix the shrimp and okra in after adding them.
- Stir the shrimp now and then while the sauce is simmering until they are fully cooked and pink.
- Add the sausage and chicken and mix them in. Take out the bay leaf and throw it away.
- Add salt, pepper, and more Cajun spice to taste the jambalaya if you think it needs it.
- About 2 teaspoons of salt and 1/2 teaspoon of pepper is what I usually put in. Do not heat up anymore.
💭 Recipe Tips:
- Perfectly Pink Shrimp: Add shrimp towards the end to prevent overcooking, ensuring a succulent texture.
- Balancing Flavors: Taste the jambalaya before serving and adjust salt, pepper, and Cajun spice according to personal preference.
- Garnish Grace: Elevate the visual appeal by adding optional garnishes like fresh parsley, green onions, or a splash of hot sauce.
🍚 What To Serve With Jambalaya?
You can serve jambalaya with Fluffy White Rice, Crusty French Bread, Cornbread, Garlic Bread, Mixed Greens Salad, Sautéed Vegetables, Pickled Okra, Fried Plantains.
🎚 How To Store Leftovers Jambalaya?
- In the fridge: Store Leftovers Jambalaya in an airtight container for up to 3 days.
- In the freezer: Place Leftovers Jambalaya in a fridge for up to 3 months in a freezer-safe container.
🥵 How To Reheat Leftovers Jambalaya?
- In the oven: Place jambalaya in an oven-safe dish, cover with foil, and heat for 15-20 minutes at 350°F.
- In the microwave: Transfer jambalaya to a microwave-safe container, cover, and heat for 1 minute.
- On the stove: Reheat jambalaya in a saucepan for 2 minutes over medium heat with stir occasionally.
- In the air-fryer: Place jambalaya in the air-fryer for 10-15 minutes at 350°F.
FAQ’S:
How Can I Make The Jambalaya Less Spicy?
To make the Jambalaya less spicy, reduce or omit the cayenne pepper and adjust the amount of Cajun spice according to your preference for heat.
Can I Use Brown Rice Instead Of White For A Healthier Option?
Yes, you can use brown rice instead of white for a healthier option. Keep in mind that brown rice may require a longer cooking time, so adjust accordingly.
What Should I Do If The Jambalaya Becomes Too Thick During Cooking?
If the Jambalaya becomes too thick during cooking, add more chicken stock gradually until you reach your desired consistency. Stir well after each addition.
Can I Use Frozen Shrimp Instead Of Raw Shrimp?
Yes, you can use frozen shrimp instead of raw shrimp. Thaw them before adding to the Jambalaya and adjust the cooking time accordingly.
More Michael Symon Recipe:
Michael Symon Jambalaya Nutrition Fact:
- Calories:768
- Total Fat: 36g
- Saturated Fat: 9.3g
- Trans Fat: 0.2g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 18g
- Cholesterol: 146mg
- Sodium: 2524mg
- Total Carbohydrates: 73g
- Dietary Fiber: 2g
- Sugars: 3.6g
- Protein: 35g
- Potassium: 831.1mg
Michael Symon Jambalaya
Description
Experience the bold flavors of Michael Symon’s Jambalaya, a tantalizing fusion of andouille sausage, succulent chicken, and plump shrimp. Packed with vibrant veggies, Cajun spices, and aromatic herbs, this one-pot wonder comes together in just 60 minutes, serving a hearty delight for 4.
Ingredients
Instructions
- Put one tablespoon of oil in a stock pot or a very big, deep sauté pan and heat it over medium-high heat.
- After you add the chicken and sausage, cook for 5 to 7 minutes, turning now and then, until the chicken is fully cooked and the sausage has a light brown color.
- Put on a clean plate and set it aside.
- Fill the stock pot with the last two tablespoons of oil. Put in onion, celery, jalapeño, garlic, and bell peppers. While stirring now and then, cook for 6 minutes or until the onions get soft.
- Mix the rice, Cajun spice, thyme, cayenne, and bay leaf with the chicken stock and crushed tomatoes.
- Cook the mixture some more until it starts to simmer. Then turn down the heat to medium-low, cover, and let the rice simmer for 25 to 30 minutes, or until it’s almost done.
- Make sure to stir the rice every 5 minutes or so so it doesn’t burn.
- Mix the shrimp and okra in after adding them.
- Stir the shrimp now and then while the sauce is simmering until they are fully cooked and pink.
- Add the sausage and chicken and mix them in. Take out the bay leaf and throw it away.
- Add salt, pepper, and more Cajun spice to taste the jambalaya if you think it needs it.
- About 2 teaspoons of salt and 1/2 teaspoon of pepper is what I usually put in. Do not heat up anymore.
Notes
- Perfectly Pink Shrimp: Add shrimp towards the end to prevent overcooking, ensuring a succulent texture.
Balancing Flavors: Taste the jambalaya before serving and adjust salt, pepper, and Cajun spice according to personal preference.
Garnish Grace: Elevate the visual appeal by adding optional garnishes like fresh parsley, green onions, or a splash of hot sauce.
