Cajun/Creole · Cajun · main

One-Pot Jambalaya

One-Pot Jambalaya reads umami 6.2, salinity 4.5 and allium 4.1 on Palate's 0–10 flavor X-ray — a Cajun/Creole · Cajun main, about 54 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.9 / 10
• Sweet & Fruity — 2.7 / 10
• Sour & Bright — 1.8 / 10
• Bitter & Earthy — 3.9 / 10
• Rich & Fat — 4.2 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 6.2 · Salinity 4.5 · Allium 4.1 · Richness 4.0 · Smoke 3.5 · Marine & Briny 3.0 · Warm Spice 2.3 · Sweetness 2.2 · Herbaceous 2.1 · Heat 1.8 · Sourness 1.7 · Fruity 1.7 · Earthy 1.3 · Bitterness 1.1 · Floral 0.7 · Nutty 0.7

What's in it (16)

• vegetable oil — 14 g
• andouille sausage — 340 g
• boneless chicken — 454 g
• yellow onion — 110 g
• green bell pepper — 100 g
• celery — 80 g
• garlic — 12 g
• creole seasoning — 10 g
• smoked paprika — 5 g
• tomatoes — 411 g
• long-grain white rice — 266 g
• chicken broth — 710 g
• bay — 2 g
• shrimp — 454 g
• salt — 5 g
• green onions — 330 g

Time & effort: about 54 min (48 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 109.2 kcal, 8.9 g protein, 4.3 g fat, 9 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (12 steps)

1. Pat the chicken thighs dry and toss with 1 teaspoon of the Cajun seasoning; set aside.
2. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the sausage and cook, stirring occasionally, until deeply browned at the edges, 4-5 minutes. Transfer to a plate.
3. Add the seasoned chicken to the same pot in a single layer; sear until golden brown on the first side, 3-4 minutes, then flip and cook 2 minutes more. Transfer to the plate with the sausage.
4. Add the onion, bell pepper, and celery to the pot; cook, stirring occasionally, until softened and lightly golden at the edges, 5-6 minutes.
5. Stir in the garlic, the remaining 1 teaspoon Cajun seasoning, and the smoked paprika; cook until fragrant, about 1 minute.
6. Add the diced tomatoes and their juices, scraping up any browned bits from the bottom of the pot, then let simmer 2 minutes.
7. Stir in the rice, coating the grains in the tomato mixture, and cook 1-2 minutes to lightly toast.
8. Return the sausage and chicken, along with any accumulated juices, to the pot. Add the broth, bay leaf, and salt; stir well and bring to a boil, 2-3 minutes.
9. Reduce the heat to low, cover, and simmer undisturbed until the rice is tender and the chicken is cooked through, 165°F, 18-20 minutes.
10. Nestle the shrimp into the rice, cover, and cook until the shrimp are pink and opaque throughout, 5-6 minutes.
11. Remove from the heat, discard the bay leaf, and let rest, covered, 5 minutes.
12. Fluff the rice with a fork, scatter the green onions over the top, and serve.

Dishes with a similar flavor shape

• Jambalaya — Cajun/Creole
• Cajun Shrimp and Sausage Gumbo — Cajun/Creole
• Shrimp Etouffee — Cajun/Creole · Cajun
• Gumbo — Southern
• Manhattan-Style Tomato Clam Chowder — American

Keep reading: what umami, salinity, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.