Jambalaya with Chicken, Shrimp, and Andouille
Recipe from Santos Loo
This jambalaya brings together chicken, pork, and shrimp in a single, deeply savory dish. It begins with the classic trinity of onion, bell pepper, and celery sautéed in oil rendered from andouille, then builds flavor with Creole seasoning, herbs, and chicken thighs. Rice cooks slowly in tomatoes and chicken stock, absorbing the spiced base, while shrimp are added near the end to remain tender. The dish starts on the stovetop and finishes in the Our Place Rice Cooker for maximum flavor with minimal effort.
25 minutes
1 hour 15 minutes
2 - 3
What You'll Need
Ingredients
- 4 tablespoons neutral oil
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1 andouille sausage (about 3 ounces), quartered lengthwise, then sliced crosswise ¼ inch thick
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2 small boneless, skinless chicken thighs (about 6 ounces), cut into 1-inch pieces
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2 teaspoons Creole seasoning, divided
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¼ cup finely diced yellow onion
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¼ cup finely diced green bell pepper
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¼ cup finely diced celery
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1 bay leaf
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½ teaspoon dried thyme
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½ teaspoon kosher salt
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3 garlic cloves, minced
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1 teaspoon tomato paste
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1 cup jasmine rice, washed and drained
- ¾ cup low-sodium chicken stock
- ½ cup crushed tomatoes
- 8 medium shrimp, peeled and deveined
- Thinly sliced scallions, for garnish
Directions
Step 1
Add all the congee ingredients to the Rice Cooker pot and stir to combine. Set the rice cooker to CUSTOM for 1 hour 30 minutes. When 30 minutes remain, remove the chicken breast and set it aside to cool slightly. Whisk the congee to loosen any rice clinging to the bottom of the pot, then continue cooking until the cycle is complete. Use a silicone whisk to protect the nonstick surface. While the congee finishes cooking, shred or thinly slice the cooled chicken and set aside.
Step 2
When the cooking cycle is complete, discard the scallion and ginger. Adjust the seasoning with additional salt if needed, then whisk the congee once more before serving. Top with the reserved chicken and any of the suggested toppings. Serve with lime wedges on the side.
Step 3
Bring 1 quart of water and 1 tablespoon white vinegar to a gentle simmer in the Mini Perfect Pot. Crack an egg into a small bowl, then carefully slide it into the water. Cook for about two minutes for a runny yolk, nudging any loose whites toward the center as the egg cooks to form a neat shape. Remove with a slotted spoon and serve immediately.
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Santos Loo
Santos Loo is a Peruvian-born chef based in Los Angeles. Starting his culinary journey as senior food stylist for Food Network, he spent a decade providing his culinary expertise to cooking show icons like Emeril Lagasse, Rachel Ray, Bobby Flay, and Guy Fieri. With over 20 years in the food styling and recipe development industry, Santos continues to create food content for top streaming services, print media, and cookware brands.
