Jambalaya Chicken Shrimp (Printable)

Experience a flavorful Creole rice dish packed with tender chicken, succulent shrimp, and aromatic vegetables, all halal-friendly.

# What goes in:

→ Proteins

01 - 0.75 pound boneless, skinless halal chicken thighs, cut into 3/4-inch pieces
02 - 0.5 pound large shrimp, peeled and deveined

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 14.5 ounce can diced tomatoes (with juice)

→ Rice & Broth

08 - 1 1/3 cups long-grain rice, rinsed
09 - 3 cups low-sodium chicken broth (halal-certified)

→ Spices & Herbs

10 - 2 teaspoons paprika
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon cayenne pepper (adjust to taste)
14 - 1/2 teaspoon black pepper
15 - 1 teaspoon salt
16 - 2 bay leaves

→ Others

17 - 2 tablespoons vegetable oil
18 - 2 tablespoons fresh parsley, chopped (for garnish)
19 - 2 spring onions, sliced (for garnish)
20 - Lemon wedges (for serving)

# Directions:

01 - Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Introduce chicken pieces and sear until lightly browned on all sides, approximately 4 to 5 minutes. Transfer the seared chicken to a separate dish and set aside.
02 - Utilizing the same pot, add the chopped onion, diced bell pepper, and diced celery. Sauté for 5 to 6 minutes until the vegetables begin to soften. Incorporate the minced garlic and continue cooking for 1 minute, stirring continuously to prevent burning.
03 - Stir in the paprika, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. Cook for 1 minute, stirring frequently, to allow the spices to bloom and release their aromatic oils.
04 - Add the canned diced tomatoes (with their juice) and rinsed long-grain rice to the pot. Stir thoroughly to ensure the rice is evenly coated with the seasoned mixture.
05 - Pour in the low-sodium chicken broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low. Return the seared chicken pieces to the pot. Cover tightly and allow to simmer gently for 20 minutes.
06 - Gently fold in the peeled and deveined shrimp. Re-cover the pot and continue cooking for an additional 7 to 8 minutes, or until the rice is tender and the shrimp turn opaque pink and are thoroughly cooked.
07 - Remove the pot from the heat source. Carefully remove and discard the bay leaves. Allow the jambalaya to rest, uncovered, for 5 minutes before serving.
08 - Gently fluff the jambalaya with a fork. Garnish generously with fresh chopped parsley and sliced spring onions. Serve immediately with lemon wedges on the side for an optional squeeze of freshness.

# Expert Advice:

01 -
  • This recipe brings that festive, soul-satisfying Creole flavor right to your table, perfect for sharing.
  • It's wonderfully adaptable and made with halal-friendly ingredients, so everyone can enjoy a truly authentic taste.
02 -
  • Resist the urge to constantly stir the rice once the broth is added; this prevents it from releasing too much starch and becoming mushy.
  • Always taste and adjust your seasonings, especially the cayenne, right before the final simmer to achieve your perfect balance of heat and flavor.
03 -
  • Practice good mise en place and have all your ingredients chopped and measured before you even turn on the stove; it makes the cooking process so much smoother.
  • Keep the lid on tight during the simmering stage to trap all that precious steam, ensuring your rice cooks evenly and absorbs every bit of flavor.

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