Description
A flavorful and hearty jambalaya recipe from Chef John Besh, featuring smoked sausage, bacon, and a blend of spices for a true taste of New Orleans.
Ingredients
Units
Scale
- 1/2 pound bacon, diced
- 1 onion, diced
- 1/2 bell pepper, diced
- 1 stalk celery, diced
- 1 pound smoked pork sausage, sliced
- 3 cups uncooked converted Louisiana white rice
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 4 cups chicken stock
- 2 tablespoons chopped parsley
- 2 green onions, sliced
Instructions
- In a large, heavy-bottomed pot, cook the bacon over medium-high heat until the fat is rendered, about 3 minutes.
- Add the onions and cook, stirring often, until browned, about 5 minutes.
- Add the bell pepper and celery, and cook for another 3 minutes until the vegetables are softened.
- Stir in the smoked pork sausage and cook for 5 minutes until the sausage is browned.
- Add the rice, smoked paprika, salt, and cayenne pepper, stirring well to coat the rice with the spices.
- Pour in the chicken stock and bring to a boil.
- Reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender and has absorbed the liquid.
- Remove from heat and let sit, covered, for 5 minutes.
- Fluff the jambalaya with a fork, then stir in the parsley and green onions before serving.
Notes
For a spicier jambalaya, increase the cayenne pepper to 1 teaspoon. This dish can be stored in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Serve with a side of crusty bread or a green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2
- Sodium: 1200
- Fat: 30
- Carbohydrates: 80
- Fiber: 3
- Protein: 25
- Cholesterol: 70