Classic Southern Comfort: Hearty Jambalaya Recipe
A Flavorful Twist on a Cajun Classic
This beloved Southern dish is a staple for a reason – it’s a comforting, satisfying blend of flavors and textures that’s sure to please even the pickiest eaters. Our version, inspired by San Francisco’s Town Hall restaurant, takes a bit of prep, but trust us, it’s well worth the effort.
The Building Blocks of Flavor
At the heart of this jambalaya recipe lies the “holy trinity” of onions, celery, and green bell peppers, which form the foundation of this rich, smoky dish. Andouille sausage and tasso ham add depth and complexity, while a carefully crafted spice mix brings everything together.
Game Plan: Prep Ahead and Save Time
To make this recipe more manageable, prepare the spice mix up to a week in advance and store it in an airtight container at room temperature. Chop the meats and vegetables up to a day ahead, storing them in separate containers in the refrigerator. You can even use store-bought chicken stock to simplify things.
The Recipe: A Step-by-Step Guide
Spice Mix
Combine the following ingredients in a small bowl:
- 2 teaspoons cayenne pepper
- 3/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly ground white pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground mustard
- Pinch celery salt
Jambalaya
Heat the oven to 375°F and arrange a rack in the lower third. Pat the chicken thighs dry with paper towels and set aside.
In a heavy-bottomed, ovenproof pot or large Dutch oven, heat the oil over medium-high heat until shimmering. Brown the chicken in batches, then set aside. Remove excess fat from the pot, leaving about 1/4 cup.
Add the butter, onions, sausage, ham, and half of the reserved spice mix. Cook, scraping the bottom of the pot occasionally, until the meat is browned and the onions are very tender.
Add the bell peppers, celery, jalapeño, garlic, measured salt, and remaining spice mix. Cook until the bell peppers have softened.
Add the reserved chicken, tomato sauce or crushed tomatoes, tomato paste, rice, stock or broth, and bay leaves. Stir to combine, bring to a boil, then cover and transfer to the oven. Bake until the rice is tender and the liquid has been absorbed, about 30 minutes.
Remove the pot from the oven, let it sit for 5 minutes, then remove and discard the bay leaves. Stir to combine, taste, and season with salt as needed. Sprinkle with scallions and serve.
Servings: 6 as a main course, 12 as a side dish
Total Time: 2 hours 10 minutes
Active Time: 1 hour 40 minutes
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