Justin Wilson Jambalaya Recipe
If you want a true taste of Louisiana, you need this Justin Wilson Jambalaya Recipe. It is a hearty one-pot meal that brings family and friends together. This dish is full of bold flavors smoky sausage and tender chicken.
Ingredients
- 1 whole chicken about 3 pounds, cut into small bite-sized pieces
- 1 pound smoked sausage or Andouille sausage sliced into rounds
- 1/2 cup vegetable oil or olive oil
- 2 cups chopped onions
- 1 cup chopped green bell pepper
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped green onions scallions
- 1 tablespoon minced garlic
- 3 cups long-grain white rice
- 6 cups chicken stock or water
- 1 teaspoon salt or to taste
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
Instructions
Brown the Chicken
- Heat the oil in your large pot over medium heat until it is hot. Add the chicken pieces and cook them until they are golden brown on all sides.
Brown the Sausage
- Remove the chicken and set it aside on a clean plate for later. Add the sliced sausage to the same pot and cook until the edges are crispy.
Sauté the Vegetables
- Take the sausage out of the pot and put it with the chicken. Add onions, bell pepper, parsley, and green onions to the flavorful oil and drippings.
Cook Until Clear
- Stir the vegetables well and cook them over medium heat for about ten minutes. You want the onions to become soft and look very clear or translucent.
Add Seasoning and Garlic
- Add the minced garlic, salt, cayenne pepper, and dried thyme to the vegetable mix. Stir everything for two minutes until the garlic smells very fragrant and spicy.
Toast the Rice
- Pour the dry rice into the pot with the vegetables and seasonings. Stir it constantly for three minutes so the rice gets coated in the oil.
Combine the Ingredients
- Put the browned chicken and sausage back into the pot with the rice. Pour in the chicken stock and stir everything together one last time very gently.
Boil and Simmer
- Bring the liquid to a rolling boil over high heat without a lid. Once it boils, turn the heat down to the lowest setting on your stove.
The Secret Step
- Cover the pot with a tight-fitting lid and do not lift it at all. Let it simmer for about 45 minutes to one hour until the rice is tender.
Notes
- Never lift the lid while the rice is simmering or it will be crunchy.
- Use a heavy cast iron pot to prevent the bottom from burning easily.
- If you like seafood, add some fresh shrimp during the last ten minutes.
- You can use chicken thighs instead of a whole chicken for easier prep.
- Add a splash of white wine to the vegetables for extra depth.
- Replace the water with beef stock if you want a much darker color.