Name: Chef Paul Prudhomme’s Jambalaya Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Cajun
Ingredients: 1 lb. boneless chicken, cut into bite-sized pieces; 1 lb. smoked sausage, sliced; 1 large onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, chopped; 3 garlic cloves, minced; 1 can diced tomatoes (14.5 oz); 2 cups chicken broth; 1 tbsp tomato paste; 2 tsp smoked paprika; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp cayenne pepper; 1/2 tsp ground black pepper; 1/2 tsp salt; 1 1/2 cups long-grain rice

Photos of Chef Paul Prudhomme’s Jambalaya Recipe

How To Make Chef Paul Prudhomme’s Jambalaya Recipe

Spicy, savory and full of flavor, this classic New Orleans dish is sure to please your taste buds.

Preparation: 20 minutes

Cooking: 40 minutes

Total: 1 hour

Serves:

Ingredients

1 lb. boneless chicken, cut into bite-sized pieces
1 lb. smoked sausage, sliced
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 can diced tomatoes (14.5 oz)
2 cups chicken broth
1 tbsp tomato paste
2 tsp smoked paprika
1 tsp dried thyme
1 tsp dried oregano
1 tsp cayenne pepper
1/2 tsp ground black pepper
1/2 tsp salt
1 1/2 cups long-grain rice

Instructions

In a large stockpot or Dutch oven, heat oil over medium-high heat.
Add chicken and sausage and cook for about 5 minutes, until browned.
Stir in onions, bell pepper, celery, and garlic. Cook for another 5 minutes.
Add diced tomatoes, chicken broth, tomato paste, smoked paprika, thyme, oregano, cayenne pepper, black pepper, and salt. Mix well and bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
Stir in rice and return to a boil, then reduce heat to low and cover the pot. Cook for 25 minutes, or until rice is tender and cooked through.
Remove from heat and let stand for 5 minutes before serving.