Introduction

Jambalaya is one of the most beloved dishes to come out of Louisiana’s Cajun and Creole kitchens — a melting pot of bold flavors and cultural influences.
At its heart, it’s a one-pot rice dish that brings together the “holy trinity” of onions, bell peppers, and celery, simmered with spices, sausage, and seafood or chicken.
This version combines chicken, smoky andouille sausage, and seared scallops for a luxurious twist that blends land and sea.
It’s hearty, flavorful, and perfect for gathering friends around the table.

Ingredients

Protein

• 2 boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 oz andouille sausage, sliced into ¼-inch rounds
• 8 large sea scallops, patted dry
• 1 tsp Cajun seasoning (for scallops)
• Salt and black pepper, to taste

Vegetables (The “Holy Trinity”)

• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced

Rice & Broth

• 1 ½ cups long-grain white rice (such as Jasmine or converted)
• 3 cups chicken stock (preferably low-sodium)
• 1 (14.5 oz) can diced tomatoes with juice
• 1 bay leaf
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 ½ tsp Cajun seasoning (adjust to taste)
• ½ tsp cayenne (optional, for extra spice)
• 2 tbsp tomato paste

Finishing

• 2 tbsp butter (for searing scallops)
• 2 green onions, thinly sliced
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions

1. Brown the Meats:
   Heat 1 tbsp oil in a large heavy pot or Dutch oven over medium-high heat.
   Season chicken lightly with salt and pepper, then brown until golden (about 4–5 minutes).
   Remove and set aside. Add sausage slices and cook until browned and fat is rendered.
   Remove and reserve with chicken.
2. Sauté the Vegetables:
   In the same pot, add onion, bell pepper, and celery. Cook until softened, about 5–6 minutes.
   Add garlic, tomato paste, paprika, thyme, and Cajun seasoning. Stir and cook for 1–2 minutes until fragrant.
3. Add Rice and Liquids:
   Stir in rice to coat it in the seasonings.
   Add chicken stock, diced tomatoes, bay leaf, and the browned chicken and sausage.
   Bring to a simmer, then reduce heat to low, cover, and cook for 25–30 minutes until rice is tender and liquid is absorbed.
   Stir occasionally to prevent sticking.
4. Prepare the Scallops:
   While the jambalaya cooks, season scallops with salt, pepper, and Cajun seasoning.
   Heat 2 tbsp butter in a skillet over medium-high heat.
   When hot and foamy, sear scallops for 1½–2 minutes per side until golden brown and just opaque in the center.
5. Combine & Serve:
   Fluff the jambalaya with a fork, remove the bay leaf, and adjust seasoning.
   Spoon into bowls and top with seared scallops.
   Finish with chopped parsley, green onions, and a squeeze of fresh lemon.

Chef’s Notes

• For deeper flavor, deglaze the sausage fond with a splash of white wine before adding vegetables.
• To use brown rice, increase stock to 4 cups and simmer for about 45–50 minutes, adding a bit more liquid if needed.
• Scallops should be added at the very end to preserve their delicate texture.
• Optional additions: a dash of hot sauce, shrimp, or a pinch of smoked salt for an extra Cajun kick.