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250ml Louisiana Jambalaya Infused Olive Oil Blend – flavorful Cajun infusion
Garden Infuzions

Classic Louisiana Jambalaya with Louisiana Jambalaya Infused Olive Oil

A warm, savory jambalaya built with the bold flavor of Louisiana Jambalaya Infused Olive Oil Blend, smoky sausage, tender chicken, and classic Creole comfort in every spoonful.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Dinner, Main Dish
Cuisine: American Classics, Fusion Cuisine, Southern
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons Louisiana Jambalaya Infused Olive Oil Blend
  • 1 tablespoon olive oil
  • 1 pound andouille sausage sliced
  • 1 pound boneless skinless chicken thighs cut into bite-size pieces
  • 1 medium yellow onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 3 celery stalks diced
  • 4 cloves garlic minced
  • 2 cups long-grain white rice rinsed
  • 1 can 14.5 ounces diced tomatoes, undrained
  • 3 cups chicken broth
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 2 bay leaves
  • 2 scallions sliced
  • 2 tablespoons chopped parsley
  • Hot sauce for serving

Equipment

  • 1 Large heavy pot or Dutch oven For browning and simmering
  • 1 Wooden spoon For stirring
  • 1 Chef’s knife For chopping vegetables
  • 1 Cutting board For prep
  • 1 set Measuring cups For rice and broth
  • 1 set Measuring spoons For seasonings

Method
 

Instructions
  1. Heat the Louisiana Jambalaya Infused Olive Oil Blend and olive oil in a large heavy pot over medium heat.
  2. Add the sausage and cook until browned on both sides, then transfer it to a plate.
  3. Season the chicken with a little salt and pepper, then brown it in the same pot until lightly golden on the outside.
  4. Add the onion, bell peppers, and celery, then cook until softened, stirring often.
  5. Stir in the garlic, smoked paprika, thyme, oregano, and cayenne, and cook for 30 seconds until fragrant.
  6. Add the rice and stir well so the grains get coated in the seasoned oil and vegetables.
  7. Pour in the diced tomatoes and chicken broth, then add the bay leaves, salt, black pepper, browned sausage, and chicken.
  8. Bring the pot to a gentle boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes until the rice is tender and the liquid is absorbed.
  9. Turn off the heat and let the jambalaya rest, covered, for 5 minutes.
  10. Remove the bay leaves, fluff gently with a fork, and finish with scallions and parsley before serving.
  11. Serve hot with hot sauce on the side if desired.

Notes

For the best texture, rinse the rice well and keep the simmer gentle once the lid goes on. If you want a slightly looser jambalaya, add up to 1/4 cup extra broth near the end. The featured blend anchors the flavor, so use it right at the start when building the base.

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