Sizzling Michael Symon Jambalaya Recipe: Simple Joy in a Pot

Michael Symon’s jambalaya ignites a flavor explosion that transports you straight to the vibrant streets of New Orleans.

This soulful Creole masterpiece weaves together a tapestry of bold ingredients that sing with intensity.

Succulent proteins and garden-fresh vegetables mingle in a dance of spicy, aromatic brilliance.

Symon’s culinary genius transforms simple components into a mesmerizing experience that tingles every taste bud.

Each forkful tells a story of tradition, passion, and unrestrained deliciousness.

The dish crackles with smoky undertones and rich, layered seasonings that promise an unforgettable meal.

Grab your skillet and get ready to unleash a culinary adventure that will make your dinner table come alive.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Calories: 450 kcal

Servings: 5

Ingredients for Michael Symon Jambalaya

• Chicken Breast: Choose fresh, firm cuts with minimal fat for tender, lean meat.
• Andouille Sausage: Select spicy, smoky sausage from authentic Cajun producers for robust flavor.
• Shrimp: Pick large, fresh shrimp with firm texture and bright color for best taste.

• Onions, Bell Peppers: Select crisp, vibrant vegetables without soft spots or blemishes.
• Celery: Choose bright green stalks with fresh, crisp leaves for maximum crunch.
• Jalapeños: Pick firm peppers with bright, glossy skin for balanced heat.
• Garlic: Select plump cloves without sprouting or soft areas for intense flavor.

• Rice: Use long-grain white rice for perfect texture and absorption.
• Chicken Stock: Select low-sodium varieties for controlled seasoning.
• Crushed Tomatoes: Choose rich, ripe tomato products without added preservatives.
• Cajun Spice, Dried Thyme, Cayenne Pepper, Bay Leaf: Ensure spices are fresh and aromatic for maximum flavor impact.
• Salt, Black Pepper: Use freshly ground options for enhanced taste.

Tools for Michael Symon’s Jambalaya

• Large Stock Pot or Deep Sauté Pan: Essential for building layers of flavor and cooking all ingredients.
• Chef's Knife: Perfect for dicing onions, chopping celery, and slicing jalapeños precisely.
• Cutting Board: Provides a clean surface for chopping vegetables and meats.
• Wooden Spoon or Spatula: Great for stirring and preventing ingredients from sticking.
• Measuring Cups and Spoons: Helps accurately measure rice, spices, and stock.
• Plate: Useful for setting aside cooked meats during preparation.
• Colander or Strainer: Optional for rinsing shrimp before adding to the dish.

Instructions to Make Jambalaya Step-by-Step

• Kickstart Protein Preparation

Brown chicken and sausage in a sizzling pan until golden and thoroughly cooked. Set delicious meats aside for later magic.

• Wake Up Vegetable Flavors

Toss onions, celery, jalapeños, garlic, and bell peppers into the same pan. Dance them around until they soften and release their aromatic personalities.

• Build Spicy Foundation

Tumble rice, Cajun seasonings, thyme, cayenne, bay leaf, chicken stock, and crushed tomatoes into the pot. Let everything bubble and mingle with excitement.

• Transform Rice

Lower the heat and let ingredients simmer quietly. Stir occasionally to prevent sticking and ensure every grain gets tender love. This slow dance takes about 25 minutes.

• Seafood Celebration

Invite shrimp and okra to join the party. Cook until shrimp turn a perfect pink and curl with delight.

• Final Flavor Fusion

Reunite all cooked proteins back into the pot. Pluck out the bay leaf, then season with salt, pepper, and extra Cajun spice. Gently mix everything together and serve this soulful creation immediately.

Tips for Cooking Michael Symon Jambalaya

• Customize Spice Levels: Adjust cayenne pepper and Cajun seasoning to control heat intensity. Start with less spice and gradually increase for personal preference.
• Protein Swaps: Replace chicken with turkey or swap sausage for andouille for authentic Cajun flavor. Vegetarians can use plant-based protein alternatives or double the seafood quantity.
• Seafood Selection: Choose fresh, local shrimp for best taste. Mix in crab meat or crawfish for regional Louisiana-style complexity. Select medium-sized shrimp to ensure consistent cooking.
• One-Pot Magic: Clean and prep all ingredients before starting to streamline cooking process. Use a heavy-bottomed pot to prevent burning and distribute heat evenly. Keep extra chicken stock nearby to adjust rice moisture if needed.

Serving Suggestions for Jambalaya

• Pair with Fluffy Cornbread: Serve alongside warm, golden cornbread to soak up the delicious sauce and add a comforting Southern touch to the meal.
• Garnish with Fresh Herbs: Sprinkle chopped green onions or parsley on top to brighten the flavors and add a pop of color to the dish.
• Create a Cool Drink Companion: Complement the spicy jambalaya with a refreshing glass of sweet tea or a crisp white wine to balance the bold Cajun flavors.
• Side of Cooling Coleslaw: Add a creamy, crunchy coleslaw to provide a cool contrast to the spicy and hearty jambalaya, creating a perfect flavor balance.

How to Store Michael Symon Jambalaya

• Preserve Peak Freshness: Store jambalaya in airtight containers within 2 hours of cooking to maintain optimal flavor and safety.
• Refrigerate Smartly: Transfer cooled jambalaya to sealed containers and refrigerate for 3-4 days, keeping seafood and meat components intact and delicious.
• Freeze for Future Meals: Portion jambalaya into freezer-safe containers, leaving slight expansion space. Freeze up to 3 months for convenient quick meals, removing seafood before freezing to prevent texture breakdown.
• Reheat with Care: Warm refrigerated jambalaya in microwave or stovetop, adding small amounts of chicken stock to restore moisture. Stir gently and heat until internal temperature reaches 165°F, ensuring even temperature distribution and preventing dry spots.

Spicy Michael Symon Jambalaya Recipe

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4.8 from 18 reviews

• Total Time: 55 minutes
• Yield: 5 1x

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Description

Michael Symon’s jambalaya brings Louisiana’s soulful flavors to your kitchen with a perfect blend of spicy sausage, tender chicken, and aromatic rice. Rich, hearty ingredients dance together, inviting you to savor authentic Southern comfort.

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Ingredients

Scale 1x2x3x

• 1 pound andouille sausage, thinly sliced into rounds
• 1 pound raw large shrimp, peeled and deveined
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 white onion, diced
• 3 small bell peppers (yellow, red, and green), cored and diced
• 2 ribs celery, diced
• 4 cloves garlic, peeled and minced
• 1 jalapeño pepper, seeded and finely chopped
• 1 cup thinly sliced okra
• 1 ½ cups (270 g) uncooked long-grain white rice
• 3–4 cups (720-960 ml) chicken stock
• 1 (14 oz / 400 g) can crushed tomatoes
• 3 tbsps (45 ml) olive oil, divided
• 2 tbsps Cajun seasoning or Creole seasoning
• 1 tsp dried thyme, crushed
• ¼ tsp cayenne pepper
• 1 bay leaf
• kosher salt and freshly cracked black pepper
• chopped fresh parsley (optional garnish)
• thinly sliced green onions (optional garnish)
• hot sauce (optional garnish)

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Instructions

1. Sear Proteins: Heat oil in a large pot over medium-high heat. Brown chicken and sausage until fully cooked and caramelized, approximately 5-7 minutes. Remove and reserve on a clean plate.
2. Develop Aromatics: In the same pot, sauté onions, celery, jalapeño, garlic, and bell peppers until onions become translucent and vegetables soften, about 6 minutes.
3. Build Flavor Base: Add uncooked rice, Cajun seasoning, thyme, cayenne, and bay leaf. Pour in chicken stock and crushed tomatoes, blending all ingredients thoroughly.
4. Simmer Rice: Reduce heat to medium-low, cover pot, and allow rice to cook for 25-30 minutes. Stir every 5 minutes to prevent sticking, ensuring even cooking and moisture absorption.
5. Incorporate Seafood: When rice is nearly tender, fold in shrimp and okra. Continue simmering until shrimp turn completely pink and are fully cooked.
6. Final Integration: Return previously seared chicken and sausage to the pot, mixing well. Remove bay leaf, season with salt and black pepper to taste.
7. Serve: Adjust Cajun seasoning if desired, then immediately transfer jambalaya to serving dishes, ensuring a vibrant and flavorful one-pot meal.

Notes

• Meat Prep Strategy: Brown chicken and sausage first to develop deep flavor layers and create delicious caramelized exterior before building jambalaya base.
• Vegetable Sauté Technique: Cook onions, celery, and peppers until translucent to release natural sweetness and create robust aromatic foundation for the dish.
• Rice Cooking Tip: Stir rice every 5 minutes during simmering to prevent scorching and ensure even, consistent cooking throughout the pot.
• Seafood Timing Trick: Add shrimp and okra near end of cooking to prevent overcooking, maintaining tender texture and preventing rubbery consistency.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dinner, Lunch
• Method: Sautéing
• Cuisine: British

Nutrition

• Serving Size: 5
• Calories: 450
• Sugar: 5 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 150 mg