James Martin Jambalaya Recipe

James Martin’s Jambalaya Recipe is a surprisingly simple dish featuring favorite proteins—shrimp, chicken, and Andouille sausage. Only 40 minutes is all it takes to prepare this dish filled with spicy Cajun flavors.

Try More James Martin Recipes:

• James Martin Scampi Recipe
• James Martin Steak And Mushroom Pie
• James Martin Seafood Lasagne

💗 Why You’ll Love This Jambalaya Recipe:

• Flavor Explosion: A perfect blend of andouille, chicken, and shrimp with Cajun seasoning.
• Effortless Cleanup: One-pot simplicity for a tasty, no-fuss meal.
• Textural Harmony: Bell peppers, celery, and okra add depth and crunch.
• Customizable Spice: Control the heat with Cajun seasoning and cayenne.
• Impressive Simplicity: A dish that wows without complicating your kitchen routine.

❓ What Is James Martin’s Jambalaya Recipe?

James Martin’s Jambalaya is a flavorful dish featuring a mix of andouille sausage, chicken, shrimp, and vegetables cooked with rice, spices, and Cajun seasoning for a hearty and tasty one-pot meal.

🍤 James Martin Jambalaya Ingredients

• 3 tablespoons olive oil, divided
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 pound andouille sausage, thinly sliced into rounds
• 3 small bell peppers, cored and diced (use yellow, red, and green bell peppers)
• 2 ribs celery, diced
• 1 jalapeño pepper, seeded and finely chopped
• 1 white onion, diced
• 4 cloves garlic, peeled and minced
• 1 (14-ounce) can crushed tomatoes
• 3–4 cups chicken stock
• 1 1/2 cups uncooked long-grain white rice
• 2 tablespoons Cajun seasoning or Creole seasoning
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon cayenne pepper
• 1 bay leaf
• 1 pound raw large shrimp, peeled and deveined
• 1 cup thinly sliced okra
• Kosher salt and freshly cracked black pepper
• optional garnishes: chopped fresh parsley, thinly sliced green onions, hot sauce

🍚 How To Make James Martin Jambalaya

1. In a stock pot (or a huge, deep sauté pan), heat 1 tablespoon of oil over medium-high heat.
2. Toss in the sausage and chicken, and cook, tossing occasionally, for 5 to 7 minutes, or until the chicken is opaque throughout and the sausage is just starting to brown. Remove to a clean plate and keep aside.
3. Bring the stock pot to a boil and add the remaining 2 tablespoons of oil. Chop some celery, onion, jalapeño, bell peppers, and garlic and add them.
4. Sauté for 6 minutes, stirring periodically, until the onions are softened.
5. Toss in the rice, chicken stock, garlic, thyme, cayenne, bay leaf, and crushed tomatoes; and mix well.
6. Stir the mixture continuously until it simmers. Reduce the heat to medium-low, cover, and simmer for 25-30 minutes, or until the rice is nearly done, stirring every 5 minutes or so to prevent the rice from burning.
7. Add the okra and shrimp, then mix well. Bring to a simmer and cook, stirring periodically, until shrimp are pink and opaque throughout.
8. Combine the sausage and chicken, then take off the bay leaf and toss it aside.
9. Add salt, pepper, and more Cajun seasoning to taste when seasoning the jambalaya.
10. Toss in half a teaspoon of pepper and around 2 tablespoons of salt. Take off the heat.
11. Garnish with your choice of toppings and serve hot.

💭 Recipe Tips

• Prep Ahead: Chop and measure ingredients before starting to streamline the cooking process.
• Sausage Sizzle: Allow andouille sausage to brown slightly for added depth of flavor.
• Stir Mindfully: Prevent rice from burning by stirring every 5 minutes during the simmering process.
• Perfect Timing: Add shrimp and okra towards the end to ensure they’re cooked just right.
• Personalize Spice: Taste as you go and adjust Cajun seasoning to your preferred level of heat.

🥗 What Pairs Nicely With Jambalaya?

For a varied meal try serving jambalaya alongside cornbread, Cajun buttered corn on the cob, cheddar biscuits, hush puppies, a tossed green salad, zucchini chips, and cauliflower maque choux.

🎚 How To Store Leftover Jambalaya?

• In The Fridge: Leftover jambalaya can be refrigerated for up to 4 days if kept in a tightly sealed container.
• In The Freezer: Freeze leftover jambalaya for up to 3 months after portioning it into freezer-safe containers. Allow to thaw in the fridge before heating.

🥵 How To Reheat Leftovers Jambalaya? 

• Stove: Throw leftovers jambalaya in a skillet and heat for 5 to 10 minutes on medium heat or until heated.
• Microwave: Put a leftovers Jambalaya on a microwave-safe dish and heat for 30 to 60 seconds at a time, stirring in between, until heated through.

FAQs

Try More James Martin Recipes:

• James Martin Spaghetti Bolognese
• James Martin Methi Chicken
• James Martin Chicken Tikka Masala

James Martin Jambalaya Nutrition Facts

Amount Per Serving

• Calories 395
• Total Fat 19g
• Saturated Fat 5.4g
• Cholesterol 142mg
• Sodium 925mg
• Potassium 588mg
• Total Carbohydrate 21g
• Dietary Fiber 1.7g
• Sugar 2.3g
• Protein 34g