Hamdi Saidani Bobby Flay’s Jambalaya is made of chicken, smoked sausage, shrimp, rice, tomatoes, bell pepper, celery, onion, and spices. It serves 6 and takes about 45-50 minutes to prepare and cook. Serve with hot sauce for added flavor.
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🧡 Why You’ll Love This Jambalaya Recipe:
- Rich, Bold Flavors: The combination of chicken, smoked sausage, shrimp, and a blend of spices creates a deeply flavorful and satisfying dish that excites the taste buds.
- One-Pot Meal: This recipe is made entirely in one pot, making cleanup easy and convenient, perfect for busy weeknights or casual gatherings.
- Nutrient-Packed: With a variety of proteins and vegetables, this Jambalaya is packed with essential nutrients, making it a hearty and nutritious meal.
- Adjustable Spice Level: You can tailor the heat to your preference by adjusting the amount of cayenne pepper and adding hot sauce to taste, ensuring everyone can enjoy it.
- Full of Texture: The varied ingredients provide a delightful mix of textures, from the tender chicken and shrimp to the slightly crisp vegetables and fluffy rice.
❓ What Is Bobby Flay’s Jambalaya Recipe?
Bobby Flay’s Jambalaya is a flavorful one-pot dish made with chicken, smoked sausage, shrimp, rice, tomatoes, bell pepper, celery, onion, and spices.
🍤 Bobby Flay Jambalaya Ingredients
- 1 tablespoon olive oil
- 1 pound chicken thighs or breasts, cut into bite-sized pieces
- 1 pound smoked sausage, sliced
- 1 large onion, diced
- 1 bell pepper (red or green), diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 (14.5-ounce) can diced tomatoes
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 pound shrimp, peeled and deveined
- 2 green onions, sliced
- 2 tablespoons chopped fresh parsley
- Hot sauce, for serving (optional)
🥘 How To Make Bobby Flay Jambalaya
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken pieces and sausage slices. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove from the pot and set aside.
- In the same pot, add the onion, bell pepper, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the garlic and cook for another minute until fragrant. Stir in the diced tomatoes (with their juice) and the uncooked rice.
- Cook for 2-3 minutes, allowing the rice to lightly toast. Return the chicken and sausage to the pot.
- Pour in the chicken broth and stir in the thyme, oregano, paprika, cayenne pepper, black pepper, and salt.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 25-30 minutes, or until the rice is cooked and has absorbed most of the liquid.
- Stir in the shrimp, cover the pot again, and cook for another 5 minutes until the shrimp are pink and cooked through.
- Stir in the green onions and parsley. Taste and adjust seasoning if necessary. Serve hot with hot sauce on the side, if desired.
💭 Recipe Tips
- Even Browning: Make sure to brown the chicken and sausage thoroughly for added flavor and texture.
- Rice Toasting: Lightly toasting the rice enhances its flavor and helps it absorb the liquids better.
- Shrimp Timing: Add the shrimp towards the end of cooking to prevent them from becoming overcooked and rubbery.
- Broth Quality: Use high-quality chicken broth for a richer taste. Homemade broth can enhance the flavor even more.
- Batch Cooking: Jambalaya can be made in large batches and frozen for future meals. Divide into portions and freeze for up to 3 months.
- Cooking Pot: Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution and prevent burning.
- Stir Occasionally: Stir occasionally to prevent sticking and ensure even cooking, but avoid over-stirring which can make the rice mushy.
🥗 What To Serve With Jambalaya?
Serve Jambalaya with a side of cornbread, garlic bread, or a fresh green salad complement it with steamed green beans, collard greens, or a simple cucumber salad to balance the rich flavors and add refreshing contrast.
🎚 How To Store Leftovers Jambalaya?
- Refrigerator: Place cooled leftovers Jambalaya in an airtight container and store in the refrigerator for up to 3 days.
- Freezer: Transfer leftovers Jambalaya to a freezer-safe container or heavy-duty freezer bags label and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
🥵 How To Reheat Leftovers Jambalaya?
- On The Stovetop: Place leftovers Jambalaya in a pot over medium heat add a splash of chicken broth or water stir occasionally and heat for 5-10 minutes until warmed through.
- In The Microwave: Transfer leftovers Jambalaya to a microwave-safe dish cover it and heat on medium power for 2-3 minutes stirring halfway until hot.
FAQs
What’s the best way to add more vegetables to Jambalaya?
You can easily add more vegetables like zucchini, carrots, or peas. Dice them finely and add them with the other vegetables at the beginning of the cooking process to ensure they are tender.
How do I prevent the shrimp from overcooking in Jambalaya?
Add the shrimp towards the end of the cooking process, just 5-7 minutes before serving, to ensure they remain tender and juicy.
What’s the difference between Jambalaya and Gumbo?
Both are traditional Louisiana dishes, but Gumbo is more of a stew served over rice, while Jambalaya is a rice-based dish cooked with the other ingredients. Gumbo often has a thicker consistency due to the roux base.
How do I add a smoky flavor to Jambalaya?
Using smoked sausage like Andouille will naturally add a smoky flavor. You can also add a small amount of smoked paprika or liquid smoke for an extra smoky touch.
Can I cook Jambalaya in a slow cooker?
Yes, you can adapt the recipe for a slow cooker. Cook the meats and vegetables first, then combine all ingredients except the shrimp and rice in the slow cooker. Cook on low for 4-6 hours, adding the shrimp and pre-cooked rice in the last 30 minutes.
How do I prevent Jambalaya from becoming mushy?
Use the correct ratio of liquid to rice and avoid overcooking. Stir the pot occasionally to prevent sticking but do not over-stir, which can break down the rice and cause it to become mushy.
Is Jambalaya spicy?
It can be, but the spice level is adjustable. Traditional recipes include cayenne pepper and hot sausage, which add heat. You can reduce or omit the cayenne and use milder sausage if you prefer a less spicy dish.
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Bobby Flay Jambalaya Nutrition Facts
Amount Per Serving
- Calories: 421
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 120mg
- Sodium: 900mg
- Total Carbohydrates: 35g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 25g
- Vitamin A: 20%
- Vitamin C: 40%
- Calcium: 6%
- Iron: 15%
Bobby Flay Jambalaya
Description
Bobby Flay’s Jambalaya is made of chicken, smoked sausage, shrimp, rice, tomatoes, bell pepper, celery, onion, and spices. It serves 6 and takes about 45-50 minutes to prepare and cook. Serve with hot sauce for added flavor.
Ingredients
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken pieces and sausage slices. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove from the pot and set aside.
- In the same pot, add the onion, bell pepper, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the garlic and cook for another minute until fragrant. Stir in the diced tomatoes (with their juice) and the uncooked rice.
- Cook for 2-3 minutes, allowing the rice to lightly toast. Return the chicken and sausage to the pot.
- Pour in the chicken broth and stir in the thyme, oregano, paprika, cayenne pepper, black pepper, and salt.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 25-30 minutes, or until the rice is cooked and has absorbed most of the liquid.
- Stir in the shrimp, cover the pot again, and cook for another 5 minutes until the shrimp are pink and cooked through.
- Stir in the green onions and parsley. Taste and adjust seasoning if necessary. Serve hot with hot sauce on the side, if desired.
Notes
- Even Browning: Make sure to brown the chicken and sausage thoroughly for added flavor and texture.
- Rice Toasting: Lightly toasting the rice enhances its flavor and helps it absorb the liquids better.
- Shrimp Timing: Add the shrimp towards the end of cooking to prevent them from becoming overcooked and rubbery.
- Broth Quality: Use high-quality chicken broth for a richer taste. Homemade broth can enhance the flavor even more.
- Batch Cooking: Jambalaya can be made in large batches and frozen for future meals. Divide into portions and freeze for up to 3 months.
- Cooking Pot: Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution and prevent burning.
- Stir Occasionally: Stir occasionally to prevent sticking and ensure even cooking, but avoid over-stirring which can make the rice mushy.