A1 Ultimate Jambalaya Recipe

Name: A1 Ultimate Jambalaya
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 1 1/2 lbs boneless skinless chicken thighs; 14 ounces chorizo sausage; 1 large onion; 1 large red bell pepper; 3 garlic cloves; 1 tablespoon paprika; 1 teaspoon cayenne pepper; 1 teaspoon black pepper; 1 teaspoon salt; 2 bay leaves; 1 teaspoon dried thyme; 1 1/2 cups long grain rice; 1 lb shrimp; 1 chicken bouillon cube; 1 tablespoon brown sugar; Butter; 1 (14 1/2 ounce) can crushed tomatoes; Jars; 1 1/2 cups water; Tabasco sauce, to taste; 1 tablespoon olive oil; 1 (12 ounce) jar roasted red peppers; 1 cup frozen sweetcorn (optional)

This A1 Ultimate Jambalaya recipe is a game-changer! Forget everything you thought you knew about jambalaya – this recipe, perfected using a microwave, delivers restaurant-quality flavor and texture without the burnt pans or hours of stovetop cooking. Roasted red peppers and butter create a depth of flavor that will have even your Louisiana friends begging for the recipe. The secret? A quick microwave finish ensures perfectly cooked rice every time, leaving you with more time to enjoy your delicious creation. This recipe is quick, easy, and perfect for a weeknight meal.

Prep Time 30 mins

Cook Time 60 mins

Calories 1095.8 kcal

Protein 99g

Rating 0.0 (1 Reviews)

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Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for A1 Ultimate Jambalaya

1 1/2 lbs boneless skinless chicken thighs
14 ounces chorizo sausage
1 large onion
1 large red bell pepper
3 garlic cloves
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon salt
2 bay leaves
1 teaspoon dried thyme
1 1/2 cups long grain rice
1 lb shrimp
1 chicken bouillon cube
1 tablespoon brown sugar
Butter
1 (14 1/2 ounce) can crushed tomatoes
Jars
1 1/2 cups water
Tabasco sauce, to taste
1 tablespoon olive oil
1 (12 ounce) jar roasted red peppers
1 cup frozen sweetcorn (optional)

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How to Make A1 Ultimate Jambalaya

Heat olive oil in a large frying pan over high heat. Brown chicken pieces, skin-side down, until golden brown. Remove chicken and set aside.
Add chorizo to the same pan and brown, removing and setting aside when done. Reserve the rendered fat in the pan.
Add chopped onions and bell peppers to the pan and sauté over medium heat for 5 minutes until softened.
Stir in minced garlic, paprika, cayenne pepper, black pepper, salt, bay leaves, and thyme. Cook for 2 minutes, stirring constantly.
Return the chicken and chorizo to the pan. Add rice, shrimp, brown sugar, and crumbled chicken stock cube.
In a blender, combine roasted red peppers, crushed tomatoes, and water. Blend until smooth.
Add 3 cups of the blended tomato mixture to the pan with the chicken and rice mixture. Stir to combine.
Bring to a boil on the stovetop.
Transfer everything to a large, microwave-safe bowl. (at least 2 quart size)
Cover tightly with plastic wrap, leaving a small vent for steam to escape.
Microwave on high for 15-20 minutes, or until rice is cooked through and liquid is absorbed. If rice is still wet, microwave in 5-minute increments until cooked.
(Optional) Stir in frozen sweetcorn during the last 5 minutes of microwaving.
Let stand, covered, for at least 20 minutes before serving. The jambalaya will continue to cook and the flavors will meld.
Serve warm with your favorite hot sauce, such as Tabasco.

Nutrition Information (Approximate per serving)

Sodium

60 g

Sugar

32g

Fat

108g

Carbs

31g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Poultry Rice Seafood American Cajun Southern United States Microwave Shrimp Chicken Spicy One Dish Meal Comfort Food Meat Chicken Thighs Legs Pasta Rice And Grains Shellfish Taste Mood Equipment