Jambalaya with Chicken, Shrimp, and Andouille
Recipe from Santos Loo
This jambalaya brings together chicken, pork, and shrimp in a single, deeply savory dish. It begins with the classic trinity of onion, bell pepper, and celery sautéed in oil rendered from andouille, then builds flavor with Creole seasoning, herbs, and chicken thighs. Rice cooks slowly in tomatoes and chicken stock, absorbing the spiced base, while shrimp are added near the end to remain tender. The dish starts on the stovetop and finishes in the Our Place Rice Cooker for maximum flavor with minimal effort.
25 minutes
1 hour 15 minutes
2 - 3
What You'll Need
Ingredients
- 4 tablespoons neutral oil
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1 andouille sausage (about 3 ounces), quartered lengthwise, then sliced crosswise ¼ inch thick
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2 small boneless, skinless chicken thighs (about 6 ounces), cut into 1-inch pieces
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2 teaspoons Creole seasoning, divided
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¼ cup finely diced yellow onion
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¼ cup finely diced green bell pepper
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¼ cup finely diced celery
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1 bay leaf
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½ teaspoon dried thyme
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½ teaspoon kosher salt
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3 garlic cloves, minced
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1 teaspoon tomato paste
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1 cup jasmine rice, washed and drained
- ¾ cup low-sodium chicken stock
- ½ cup crushed tomatoes
- 8 medium shrimp, peeled and deveined
- Thinly sliced scallions, for garnish
Directions
Step 1
Heat the oil in an Always Pan over medium heat. Add the sausage and cook until lightly browned, about three to four minutes. Transfer to a plate, leaving the oil in the pan. Season the chicken with 1½ teaspoons of the Creole seasoning, add it to the pan, and cook until lightly browned, about three to four minutes per side. The chicken does not need to be fully cooked through at this stage; it will finish cooking later in the rice. Transfer the chicken to the plate with the sausage.
Step 2
Reduce the heat to medium-low. Add the onion, bell pepper, celery, bay leaf, thyme, and salt to the pan and cook until just softened, about two minutes. Add the garlic and tomato paste and cook, stirring, until the tomato paste darkens slightly, about two minutes. Stir in the rice and cook for two minutes to coat the grains. Add the stock, crushed tomatoes, and the reserved sausage and chicken, stirring to combine and scraping up any browned bits from the pan. Turn off the heat and transfer the mixture to the Rice Cooker pot. Set the rice cooker to CUSTOM for one hour.
Step 3
Meanwhile, season the shrimp with the remaining ½ teaspoon Creole seasoning. When 30 minutes remain on the cooking cycle, arrange the shrimp in a single layer on top of the rice. Continue cooking until the cycle is complete. Garnish with scallions before serving.
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Santos Loo
Santos Loo is a Peruvian-born chef based in Los Angeles. Starting his culinary journey as senior food stylist for Food Network, he spent a decade providing his culinary expertise to cooking show icons like Emeril Lagasse, Rachel Ray, Bobby Flay, and Guy Fieri. With over 20 years in the food styling and recipe development industry, Santos continues to create food content for top streaming services, print media, and cookware brands.
