Jambalaya for Freezing

Jambalaya for Freezing

Smoky sausage, chicken, and rice simmer into a batch built for the freezer.

Total 1 hr 5 min Makes 8 servings Calories 480/serving

Dietary

Wheat free, Dairy free, Nut free

Allergens

Shellfish, Red meat

This jambalaya is cooked slightly underdone on the rice so it reheats without turning mushy, making it ideal for portioning into freezer containers. Andouille sausage and chicken thighs bring smoky depth, while the holy trinity of onion, celery, and bell pepper forms the aromatic base. Make a double batch on a weekend and stock the freezer with ready-made dinners for busy weeknights.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 pound andouille sausage, sliced into half-moons
  • 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (14.5 ounces) diced tomatoes, with juices
  • 2 cups long-grain white rice
  • 3 1/2 cups chicken broth
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound medium shrimp, peeled and deveined
  • 3 green onions, sliced

Method

  1. Heat the vegetable oil in a large Dutch oven or 6-quart saucepan over medium-high heat. Add the andouille sausage and cook until browned, about 4 minutes, then transfer to a bowl.

  2. Add the chicken thighs to the pot and cook until browned on the outside, about 5 minutes. Transfer to the bowl with the sausage.

  3. Add the onion, bell pepper, and celery to the pot and cook, stirring occasionally, until softened, about 6 minutes.

  4. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.

  5. Add the diced tomatoes, rice, chicken broth, Cajun seasoning, smoked paprika, thyme, bay leaves, cayenne, salt, and black pepper. Return the sausage and chicken to the pot and stir to combine.

  6. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is just tender but slightly underdone, about 18 minutes, stirring once halfway through.

  7. Stir in the shrimp and cook, covered, until just pink and opaque, about 4 minutes. Remove from heat and discard the bay leaves.

  8. Let the jambalaya cool to room temperature, about 45 minutes, stirring occasionally to speed cooling.

  9. Portion the cooled jambalaya into freezer-safe containers or zip-top bags, leaving room for expansion. Label with the date and freeze flat for up to 3 months.

  10. Garnish with sliced green onions before serving, or stir in after reheating from frozen.

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    Jambalaya for Freezing

    This jambalaya is cooked slightly underdone on the rice so it reheats without turning mushy, making it ideal for portioning into freezer containers. Andouille sausage and chicken thighs bring smoky depth, while the holy trinity of onion, celery, and bell pepper forms the aromatic base. Make a double batch on a weekend and stock the freezer with ready-made dinners for busy weeknights.

    1 hr 5 min 8 servings 480 cal

    Ingredients

    • 2 tablespoons vegetable oil
    • 1 pound andouille sausage, sliced into half-moons
    • 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
    • 1 yellow onion, diced
    • 1 green bell pepper, diced
    • 3 stalks celery, diced
    • 4 cloves garlic, minced
    • 2 tablespoons tomato paste
    • 1 can (14.5 ounces) diced tomatoes, with juices
    • 2 cups long-grain white rice
    • 3 1/2 cups chicken broth
    • 2 teaspoons Cajun seasoning
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon dried thyme
    • 2 bay leaves
    • 1/2 teaspoon cayenne pepper
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 pound medium shrimp, peeled and deveined
    • 3 green onions, sliced

    Method

    1. 1

      Heat the vegetable oil in a large Dutch oven or 6-quart saucepan over medium-high heat. Add the andouille sausage and cook until browned, about 4 minutes, then transfer to a bowl.

    2. 2

      Add the chicken thighs to the pot and cook until browned on the outside, about 5 minutes. Transfer to the bowl with the sausage.

    3. 3

      Add the onion, bell pepper, and celery to the pot and cook, stirring occasionally, until softened, about 6 minutes.

    4. 4

      Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.

    5. 5

      Add the diced tomatoes, rice, chicken broth, Cajun seasoning, smoked paprika, thyme, bay leaves, cayenne, salt, and black pepper. Return the sausage and chicken to the pot and stir to combine.

    6. 6

      Bring to a boil, then reduce heat to low, cover, and simmer until the rice is just tender but slightly underdone, about 18 minutes, stirring once halfway through.

    7. 7

      Stir in the shrimp and cook, covered, until just pink and opaque, about 4 minutes. Remove from heat and discard the bay leaves.

    8. 8

      Let the jambalaya cool to room temperature, about 45 minutes, stirring occasionally to speed cooling.

    9. 9

      Portion the cooled jambalaya into freezer-safe containers or zip-top bags, leaving room for expansion. Label with the date and freeze flat for up to 3 months.

    10. 10

      Garnish with sliced green onions before serving, or stir in after reheating from frozen.