Last Updated on January 6, 2024
Justin Wilson’s Jambalaya Recipe is one of the most popular recipes in Louisiana! It’s a classic Cajun dish that’s hearty, flavorful, and full of amazing ingredients. It’s a great dish for a crowd and can be served as a main course or a side dish.
In this blog post, we’ll discuss what makes this jambalaya recipe so special, the ingredients you’ll need, how to put it all together, storage tips, nutrition information, serving suggestions, and other useful information.
So keep reading to learn more about Justin Wilson’s Jambalaya Recipe!
What is Justin Wilson Jambalaya?
Renowned for his distinctive blend of Cajun-inspired cuisine, wit, and storytelling, Justin Elmer Wilson was a celebrated Southern American chef and humorist.
One of his famous cuisine is the Jambalaya Recipe. This Justin Wilson’s Jambalaya Recipe is a classic Cajun dish made with chicken, sausage, shrimp, and vegetables. It’s a one-pot meal that’s full of flavor and is sure to satisfy even the pickiest of eaters.
The ingredients are cooked together in a flavorful broth that’s made with tomatoes, spices, and herbs. It’s a delicious and easy dish that can be enjoyed any time of the year.
Why You’ll Love This Justin Wilson Jambalaya Recipe?
There are many reasons why you’ll love this Justin Wilson Jambalaya Recipe. First, it’s a delicious and hearty dish that can be served as a main course or a side dish. It’s also full of flavor and is sure to please even the pickiest of eaters.
Plus, it’s easy to make and can be put together in just a few minutes. Lastly, it stores and reheats well, so you can make it ahead of time and enjoy it later.
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The Ingredients
Premium extra virgin olive oil: This ingredient serves as the cooking fat for sautéing the vegetables and proteins, adding richness and flavor to the dish.
Freshly crushed garlic: Garlic is a foundational element in many Cajun dishes, including jambalaya, providing aromatic depth and flavor to the overall dish.
Perfectly parboiled rice: Rice forms the base of the jambalaya, absorbing flavors from the other ingredients while contributing to the dish’s heartiness and texture.
Pure, refreshing water: Water is essential to cooking the rice and ensuring it is properly hydrated and cooked to perfection.
Homemade chicken stock: Chicken stock brings a savory depth of flavor to the jambalaya, enhancing the overall taste and richness of the dish.
Vibrant green bell pepper, finely diced: Bell peppers add a fresh and slightly sweet flavor profile, along with a vibrant color to the jambalaya.
Sweet yellow onion, finely diced: Onions form the aromatic base of many Cajun and Creole dishes, contributing to the dish’s overall flavor and complexity.
Crisp green onions, thinly sliced: Green onions, also known as scallions, are used both as a flavorful garnish and to infuse a mild onion flavor throughout the dish.
Savory andouille sausage, thinly sliced: Andouille sausage is a signature ingredient in jambalaya, providing a smoky, slightly spicy, and robust flavor to the dish.
Tender white or dark meat chicken, diced: Chicken adds a protein element to the jambalaya, offering a complementary flavor and texture alongside other meats.
Shelled & deveined shrimp: Shrimp contributes a delicate seafood flavor to the jambalaya, adding a different dimension to the dish.
Freshly chopped parsley: Fresh parsley is used as a garnish, providing a pop of color and a touch of herbal freshness to the jambalaya.
Cayenne pepper, tailor to preferred heat: Cayenne pepper brings heat and spiciness to the dish, allowing for customization based on personal spice preferences.
Directions
Step 1. Preparing the Ingredients:
Dice Vegetables and Meats:
- Finely dice a large vibrant green bell pepper, half a sweet yellow onion, and a bunch of crisp green onions.
- Crush and finely mince 3/2 cloves of fresh garlic.
- Thinly slice the savory andouille sausage, ensuring even cuts.
- Dice the tender white or dark meat chicken into bite-sized pieces.
- Shell and devein the shrimp, preparing them for use.
- Chop a bunch of fresh parsley finely.
Step 2. Sautéing Aromatics and Meats:
Heating the Oil and Garlic:
- Heat 3/8 cup of premium extra virgin olive oil in a large skillet or Dutch oven over medium heat.
- Add the crushed garlic into the heated oil and sauté for about a minute until the aroma becomes fragrant.
- Sautéing Vegetables and Sausage:
- Incorporate the finely diced green bell pepper, sweet yellow onion, and thinly sliced andouille sausage into the skillet.
- Sauté the mixture for around 5-7 minutes until the vegetables soften, and the sausage starts to brown.
Step 3. Cooking Rice and Meats:
Adding Chicken and Shrimp:
- Add the diced chicken pieces to the skillet with the sautéed vegetables and sausage.
- Cook until the chicken is no longer pink and has started to brown.
- Include the meticulously shelled and deveined shrimp in the skillet and cook until they turn pink and opaque.
Step 4. Adding Rice and Liquids:
Incorporating Rice and Broth:
- Stir in the 2 cups of perfectly parboiled rice into the skillet, ensuring it’s evenly mixed with the meat and vegetable mixture.
- Pour in 2 cups of pure water and 2 cups of homemade chicken stock into the skillet.
- Allow everything to come to a gentle boil.
Step 5. Seasoning and Final Steps:
Adding Spice and Simmering:
- Sprinkle 1/2 – 1 teaspoon of fiery cayenne pepper into the skillet, adjusting to your preferred level of heat.
- Reduce the heat to low, cover the skillet, and let the jambalaya simmer for 20-25 minutes or until the rice has absorbed the liquid and is fully cooked.
Adding Fresh Herbs:
- Add the freshly chopped parsley and thinly sliced crisp green onions to the jambalaya, stirring gently to incorporate.
Step 6. Serving the Jambalaya:
Resting and Garnishing:
- Once cooked, fluff the jambalaya with a fork and let it sit covered for a few minutes.
- Serve the piping hot and flavorful Justin Wilson Jambalaya in bowls, garnishing with extra chopped parsley or green onions if desired.
Notes
Here are some tips to keep in mind when making Justin Wilson’s Jambalaya Recipe:
-Feel free to adjust the spices and herbs to your taste.
-You can add other ingredients such as rice, beans, or corn if desired.
-If you want to make the jambalaya spicier, add more cayenne pepper.
-If you want to make the jambalaya milder, add more oregano and thyme.
-If you want to make the jambalaya more filling, add more vegetables.
Storage Tips
Justin Wilson’s Jambalaya Recipe can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the jambalaya in a pot and heat over medium-high heat until warmed through. You can also freeze the jambalaya for up to 3 months.
Nutrition Information
This Justin Wilson Jambalaya Recipe is a great source of protein and vitamins. It’s also low in fat and calories, making it a healthy and satisfying dish.
Serving Suggestions
Here are some great serving suggestions for Justin Wilson’s Jambalaya Recipe:
-Serve it over rice or quinoa for a complete meal.
-Serve it with a side of cornbread or biscuits.
-Serve it with a side salad or roasted vegetables.
-Serve it with a dollop of sour cream or Greek yogurt.
-Top it with grated cheese or chopped fresh herbs.
What other Substitute Can I use in Justin Wilson Jambalaya Recipe?
If you don’t have all of the ingredients that are called for in Justin Wilson’s Jambalaya Recipe, there are some substitutes that you can use.
–Chicken: You can use boneless, skinless chicken thighs or turkey instead of chicken breasts.
–Sausage: You can use pork sausage or beef sausage instead of the sausage called for in the recipe.
–Shrimp: You can use scallops, crabmeat, or crawfish instead of shrimp.
–Vegetables: You can use any vegetables that you have on hand such as zucchini, squash, or mushrooms.
–Tomatoes: You can use canned crushed tomatoes instead of diced tomatoes.
–Spices and Herbs: Feel free to adjust the spices and herbs to your taste. You can add more or less of any of the spices and herbs or use other herbs such as parsley, basil, or cilantro.
Ingredients
- 3/8 cup of premium extra virgin olive oil
- 2 cups of perfectly parboiled rice
- 3/2 cloves of freshly crushed garlic
- 2 cups of pure refreshing water
- 1 large vibrant green bell pepper finely diced
- 2 cups of homemade chicken stock
- 1/2 large sweet yellow onion finely diced
- 1 lb of savory andouille sausage thinly sliced
- 3/2 bunches of crisp green onions thinly sliced
- 1 lb of tender white or dark meat chicken diced
- 5/8 bunch of freshly chopped parsley
- 1/4 lb of meticulously shelled & deveined shrimp
- 1/2 – 1 tsp of fiery cayenne pepper tailor to preferred heat
Instructions
Preparing the Ingredients:
- Finely dice the large vibrant green bell pepper, sweet yellow onion, and crisp green onions.
- Crush and finely mince 3/2 cloves of fresh garlic.
- Thinly slice the savory andouille sausage, ensuring even cuts.
- Dice the tender white or dark meat chicken into bite-sized pieces.
- Shell and devein the shrimp, preparing them for use.
- Chop a bunch of fresh parsley finely.
Sautéing Aromatics and Meats:
- Heat 3/8 cup of premium extra virgin olive oil in a large skillet or Dutch oven over medium heat.
- Add the crushed garlic into the heated oil and sauté for about a minute until fragrant.
- Incorporate the finely diced green bell pepper, sweet yellow onion, and thinly sliced andouille sausage into the skillet. Sauté for around 5-7 minutes until the vegetables soften and the sausage starts to brown.
Cooking Rice and Meats:
- Add the diced chicken pieces to the skillet with the sautéed vegetables and sausage. Cook until the chicken is no longer pink and has started to brown.
- Include the meticulously shelled and deveined shrimp in the skillet and cook until they turn pink and opaque.
Adding Rice and Liquids:
- Stir in the 2 cups of perfectly parboiled rice into the skillet, ensuring it’s evenly mixed with the meat and vegetable mixture.
- Pour in 2 cups of pure water and 2 cups of homemade chicken stock into the skillet, allowing everything to come to a gentle boil.
Seasoning and Final Steps:
- Sprinkle 1/2 – 1 teaspoon of fiery cayenne pepper into the skillet, adjusting to your preferred level of heat.
- Reduce the heat to low, cover the skillet, and let the jambalaya simmer for 20-25 minutes, or until the rice has absorbed the liquid and is fully cooked.
- Add the freshly chopped parsley and thinly sliced crisp green onions to the jambalaya, stirring gently to incorporate.
Serving the Jambalaya:
- Once cooked, fluff the jambalaya with a fork and let it sit covered for a few minutes.
- Serve the piping hot and flavorful Justin Wilson Jambalaya in bowls, garnishing with extra chopped parsley or green onions if desired.
Notes
Nutrition
Frequently Asked Questions
Q1. Can I make this jambalaya recipe ahead of time?
A1. Yes, you can make this jambalaya recipe ahead of time and store it in the refrigerator for up to 3 days. To reheat, simply place the jambalaya in a pot and heat over medium-high heat until warmed through. You can also freeze the jambalaya for up to 3 months.
Q2. Can I use other ingredients in this jambalaya recipe?
A2. Yes, you can use other ingredients in this jambalaya recipe. You can add other vegetables such as zucchini, squash, or mushrooms. You can also add rice, beans, or corn if desired.
Q3. Can I make this jambalaya recipe spicier?
A3. Yes, you can make this jambalaya recipe spicier by adding more cayenne pepper. You can also add other spices such as red pepper flakes or hot sauce to make it spicier.
Q4. Can I use frozen shrimp in this jambalaya recipe?
A4. Yes, you can use frozen shrimp in this jambalaya recipe. Just make sure to thaw the shrimp before adding it to the jambalaya.
Q5. Can I substitute the chicken for turkey in this jambalaya recipe?
A5. Yes, you can substitute the chicken for turkey in this jambalaya recipe. You can use boneless, skinless turkey thighs or breasts.
Q6. Can I make this jambalaya recipe vegan?
A6. Yes, you can make this jambalaya recipe vegan by omitting the chicken, sausage, and shrimp. You can replace the chicken with tofu and the sausage with vegan sausage. You can also add more vegetables such as zucchini, squash, or mushrooms.
Q7. How do I store this jambalaya recipe?
A7. This jambalaya recipe can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the jambalaya in a pot and heat over medium-high heat until warmed through. You can also freeze the jambalaya for up to 3 months.
Conclusion
Justin Wilson’s Jambalaya Recipe is a classic Cajun dish that’s hearty, flavorful, and full of amazing ingredients. It’s a great dish for a crowd and can be served as a main course or a side dish. This jambalaya recipe is easy to make and can be put together in just a few minutes.
Plus, it stores and reheats well, so you can make it ahead of time and enjoy it later. If you don’t have all the ingredients that are called for in the recipe, there are some substitutes that you can use. So give Justin Wilson’s Jambalaya Recipe a try and enjoy the amazing flavors!