If you crave a dish that bursts with Southern charm and bold flavors, the Justin Wilson Jambalaya Recipe is exactly what your kitchen needs. This vibrant one-pot meal brings together smoky Andouille sausage, tender chicken, and a colorful mix of veggies, all simmered with fragrant spices and rice until perfectly tender. It’s a meal that not only satisfies your appetite but also invites you into the heart of Louisiana cooking with every bite.
Ingredients You’ll Need
This recipe calls for straightforward, hearty ingredients that work in harmony to create its signature flavor and texture. Each component plays an essential role, from the spicy Andouille sausage adding a smoky punch to the aromatic vegetables that build a rich flavor base.
- Andouille sausage: Sliced for that authentic smoky and spicy taste essential to jambalaya.
- Boneless, skinless chicken thighs: Cut into bite-sized pieces; they stay juicy and tender while cooking.
- Vegetable oil: Used to brown the sausage and chicken, locking in flavor and preventing sticking.
- Large onion: Chopped to add sweetness and depth to the dish’s flavor profile.
- Green bell pepper: Seeded and chopped for vibrant color and a slight tangy crunch.
- Celery stalks: Chopped to contribute a mild bitterness that balances out the spices.
- Garlic cloves: Minced, these deliver an aromatic kick that enhances everything.
- Diced tomatoes (14.5 oz can): Add moisture and a subtle acidity that brightens the jambalaya.
- Chicken broth: Two cups to infuse the rice and proteins with savory goodness.
- Long grain rice: One cup; it cooks up fluffy and soaks up all the delicious flavors.
- Cajun seasoning: Two teaspoons to bring traditional Louisiana heat and complexity.
- Dried thyme: Half a teaspoon for a subtle earthy note.
- Dried oregano: Half a teaspoon to add herbaceous depth.
- Cayenne pepper: A quarter teaspoon for an extra touch of heat – adjust to your taste.
- Salt and black pepper: To taste, enhancing and balancing every ingredient.
- Green onions: Chopped for garnish to add freshness and a pop of color at the end.
How to Make Justin Wilson Jambalaya Recipe
Step 1: Brown the Andouille Sausage
Start by heating vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the sliced Andouille sausage and cook until each piece develops a rich, brown crust. Browning the sausage this way locks in smoky flavor and adds a beautiful texture. Remove the sausage from the pot and set it aside for later—this step lays the foundation of flavor for your jambalaya.
Step 2: Sear the Chicken
Using the same pot to keep those delicious browned bits, add the chicken pieces. Cook them until browned on all sides, which will seal in juices and give them a lovely golden exterior. Once cooked, remove and add to the bowl with the sausage. This ensures that every protein component carries that satisfying sear and flavor.
Step 3: Sauté the Vegetables
Next up, stir in chopped onion, green bell pepper, celery, and garlic. Cooking these until tender, about 5 to 7 minutes, creates the aromatic base for your jambalaya. The vegetables soften, releasing their natural sweetness that balances the spice and smokiness of the meat.
Step 4: Combine Tomatoes, Broth, Rice, and Spices
Now, stir in the diced tomatoes with their juices, chicken broth, long grain rice, and all the spices—Cajun seasoning, thyme, oregano, cayenne pepper, along with salt and black pepper to taste. This is the heart of the Justin Wilson Jambalaya Recipe, where all those layers of flavor meld together. Bring everything up to a boil so the rice can start absorbing those savory juices.
Step 5: Simmer and Incorporate Meats
Once boiling, reduce the heat to low and cover the pot, allowing the rice to simmer for about 20 minutes. After this, return the browned Andouille sausage and chicken pieces to the pot, gently stirring to combine. Cover again and simmer for an additional 15 to 20 minutes, or until the rice is tender and all liquids are absorbed. This slow cook brings everything to perfect harmony—juicy meat, fluffy rice, and those signature spices.
Step 6: Final Touch and Serve
Your Justin Wilson Jambalaya Recipe is almost ready! Once the cooking is complete, fluff the dish gently with a fork, then garnish with freshly chopped green onions. This simple addition cuts through the richness with a fresh, slightly pungent bite and creates a vibrant finishing touch.
How to Serve Justin Wilson Jambalaya Recipe
Garnishes
To elevate your serving experience, top your jambalaya with plenty of chopped green onions. For extra flair, a sprinkle of fresh parsley or a squeeze of lemon juice brightens the robust flavors. Some love adding a dash of hot sauce for that final spicy kick—feel free to customize!
Side Dishes
Jambalaya is a hearty, all-in-one meal on its own, but if you want to round out the feast, consider offering a simple side salad dressed with a light vinaigrette to cut through the richness. Cornbread or crusty French bread also make perfect companions, ideal for soaking up any extra sauce.
Creative Ways to Present
If you’re entertaining or just want to impress, serve the Justin Wilson Jambalaya Recipe in individual cast iron skillets or colorful bowls. Layer with a few scallions, freshly chopped cilantro, or even a dollop of creamy sour cream. For a Southern picnic twist, pack the jambalaya into small jars for a charming, portable meal that keeps all the flavors intact.
Make Ahead and Storage
Storing Leftovers
Leftover jambalaya keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, making it a fantastic next-day meal. Be sure to cool it quickly and refrigerate promptly to maintain freshness and safety.
Freezing
This dish freezes wonderfully! Simply transfer cooled jambalaya into freezer-safe containers or heavy-duty resealable bags, and freeze for up to 3 months. To prevent excess moisture, press out as much air as possible before sealing.
Reheating
When ready to enjoy again, thaw frozen jambalaya overnight in the refrigerator for best results. Reheat gently in a covered skillet over medium heat, stirring occasionally, or microwave in intervals until heated through. For added moisture, splash in a little chicken broth if it seems dry during reheating.
FAQs
Can I use a different type of sausage in Justin Wilson Jambalaya Recipe?
Absolutely! While Andouille sausage lends an authentic smoky and spicy flavor, you can substitute with smoked sausage or kielbasa if needed. Just keep in mind that flavors might vary slightly depending on the sausage choice.
Is it necessary to use chicken thighs, or can I use chicken breasts?
Chicken thighs are preferred because they stay tender and juicy during the simmering process, but boneless, skinless chicken breasts can also be used. Just watch the cooking time carefully to avoid drying out the chicken pieces.
How spicy is this jambalaya, and can I adjust the heat level?
This Justin Wilson Jambalaya Recipe has a balanced heat profile due to the Cajun seasoning and cayenne pepper. If you prefer milder flavors, reduce the cayenne pepper or omit it entirely. Conversely, add extra cayenne or hot sauce if you love it fiery!
Can I prepare this jambalaya in advance for a party?
Yes, making jambalaya ahead works well because the flavors deepen overnight. Just finish cooking the rice right before serving to avoid it becoming mushy, or keep the rice separate and combine when ready to eat.
What type of rice is best for this recipe?
Long grain rice is ideal for this recipe because it cooks up fluffy and separate, absorbing flavors without turning sticky. Avoid short grain or instant rice for best texture.
Final Thoughts
There’s something truly special about bringing the rich flavors of Louisiana right into your home kitchen with this Justin Wilson Jambalaya Recipe. It’s a dish full of warmth, spice, and comforting goodness that invites family and friends to gather around the table. Give it a try—you’ll find it quickly becomes one of your favorite go-to recipes for any occasion.
Print
Justin Wilson Jambalaya Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 45m
- Total Time: 1h 5m
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Description
Justin Wilson’s Jambalaya is a hearty and flavorful Cajun classic featuring smoky Andouille sausage, tender chicken thighs, and a medley of vegetables simmered with aromatic spices and rice. This one-pot dish combines bold seasonings and rich textures perfect for a satisfying meal.
Ingredients
Meat
- 1 pound Andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables
- 1 large onion, chopped
- 1 green bell pepper, seeded and chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- Green onions, chopped, for garnish
Pantry Items & Spices
- 1 tablespoon vegetable oil
- 1 can (14.5 ounces) diced tomatoes
- 2 cups chicken broth
- 1 cup long grain rice
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
Instructions
- Heat the oil: Preheat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat to prepare for browning the meats.
- Brown the sausage: Add the sliced Andouille sausage to the hot oil and cook until browned on both sides. Once browned, remove the sausage and set it aside to prevent overcooking.
- Brown the chicken: In the same pot, add the chicken thigh pieces. Cook them until nicely browned on all sides, enhancing their flavor. Remove and set aside with the sausage.
- Sauté the vegetables: Add chopped onion, green bell pepper, celery, and minced garlic into the pot. Cook this mixture until the vegetables soften and become fragrant, about 5 to 7 minutes.
- Add liquids and seasonings: Stir in the diced tomatoes, chicken broth, and rice. Season with Cajun seasoning, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Mix thoroughly to combine all ingredients.
- Simmer initial stage: Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes to allow the rice to absorb liquid and soften partially.
- Combine meats: Return the browned sausage and chicken pieces to the pot. Stir gently to evenly distribute them throughout the rice mixture.
- Final simmer: Cover and continue to simmer for an additional 15 to 20 minutes, or until the rice is tender and all liquid has been absorbed, resulting in a cohesive dish.
- Garnish and serve: Remove from heat, sprinkle chopped green onions on top for a fresh finish, and serve hot. Enjoy your delicious Justin Wilson Jambalaya!
Notes
- Use Andouille sausage for authentic Cajun flavor; substitute with smoked sausage if unavailable.
- Boneless, skinless chicken thighs add tenderness and richness preferred over breasts.
- Adjust cayenne pepper for preferred spiciness level.
- Keep the pot covered during simmering to ensure even cooking and moisture retention.
- Leftovers can be refrigerated for up to 3 days and reheated with a splash of broth to maintain moisture.
