Bobby Flay Jambalaya Recipe

Bobby Flay’s Jambalaya is a bold and flavorful dish packed with smoky sausage, tender chicken, fresh shrimp, and a rich, spiced tomato-based sauce. This Creole and Cajun-inspired dish is known for its deep flavors, balanced spice, and perfectly cooked rice. Whether you’re making it for a weeknight meal or a special gathering, this one-pot wonder is sure to impress.

What is Bobby Flay Jambalaya?

Jambalaya is a classic Louisiana dish that combines proteins like chicken, sausage, and shrimp with rice, tomatoes, and a blend of Creole and Cajun seasonings. Bobby Flay’s version elevates the dish with bold spices, smoky depth, and perfectly balanced flavors.

Why You Love This Recipe

• Packed with bold, smoky flavors – The combination of Cajun spices, sausage, and aromatics creates deep, robust flavors.
• One-pot meal – Everything cooks together, making cleanup easy and hassle-free.
• Perfectly cooked rice – Infused with rich broth and seasonings for maximum taste.
• Customizable proteins – Easily swap ingredients to suit your preferences.
• Great for leftovers – The flavors continue to develop, making it even better the next day.

Ingredients Needed to Make Bobby Flay Jambalaya

For the Protein & Rice

• Andouille sausage (sliced into rounds) – ½ pound
• Chicken thighs (boneless, skinless, diced) – ½ pound
• Shrimp (peeled and deveined) – ½ pound
• Long-grain rice – 1 ½ cups

For the Base & Seasoning

• Olive oil – 2 tablespoons
• Onion (finely chopped) – 1 medium
• Bell peppers (red and green, diced) – 1 cup
• Celery (chopped) – ½ cup
• Garlic (minced) – 4 cloves
• Crushed tomatoes (canned, with juice) – 1 can (14 ounces)
• Chicken broth – 3 cups
• Cajun seasoning – 1 tablespoon
• Smoked paprika – 1 teaspoon
• Dried oregano – 1 teaspoon
• Dried thyme – 1 teaspoon
• Bay leaf – 1
• Salt and black pepper – To taste
• Hot sauce (optional) – To taste

For Garnish & Serving

• Green onions (chopped) – 2 tablespoons
• Fresh parsley (chopped) – 2 tablespoons
• Lemon wedges – For serving

Instructions to Prepare Bobby Flay Jambalaya

• Sauté the sausage and chicken – Heat olive oil in a large pot over medium heat. Add Andouille sausage and cook until browned. Remove and set aside. Add diced chicken and cook until golden brown.
• Cook the aromatics – In the same pot, sauté onions, bell peppers, and celery until softened. Stir in garlic and cook for another minute.
• Add seasonings and tomatoes – Stir in Cajun seasoning, smoked paprika, oregano, thyme, and bay leaf. Add crushed tomatoes and cook for 2 minutes.
• Simmer with broth and rice – Pour in chicken broth and bring to a boil. Stir in the rice, reduce heat, cover, and let it simmer for 20 minutes.
• Add shrimp and finish cooking – Stir in shrimp and the browned sausage, cooking for another 5 minutes until shrimp is pink and rice is tender.
• Adjust seasoning and serve – Remove bay leaf, season with salt, pepper, and hot sauce, then garnish with green onions and parsley.

What Goes Well With Bobby Flay Jambalaya

• Serve with cornbread – A sweet and savory side that complements the spice.
• Pair with a fresh salad – A crisp green salad with vinaigrette balances the bold flavors.
• Enjoy with garlic bread – Perfect for scooping up the flavorful sauce.
• Top with extra hot sauce – For those who love an extra spicy kick.
• Pair with a cold beer – A light lager or pale ale enhances the dish’s smoky richness.

Pro Tips to Make Perfect Bobby Flay Jambalaya

• Use high-quality sausage – Andouille sausage provides the best smoky flavor.
• Don’t stir the rice too much – Let it absorb the broth without becoming mushy.
• Brown the proteins for extra flavor – Searing the chicken and sausage first adds depth.
• Adjust the spice level – Increase Cajun seasoning or add cayenne for more heat.
• Let it rest before serving – This allows the flavors to meld together beautifully.

Variations of Bobby Flay Jambalaya

• Seafood Jambalaya – Use crab, scallops, and extra shrimp for a seafood-heavy version.
• Vegetarian Jambalaya – Swap the proteins for kidney beans, okra, and mushrooms.
• Spicy Creole Jambalaya – Add extra cayenne and use fire-roasted tomatoes.
• Low-Carb Jambalaya – Substitute cauliflower rice for a keto-friendly option.
• Instant Pot Jambalaya – Cook on high pressure for 8 minutes, then quickly release the pressure.

Storage Guidelines for Bobby Flay Jambalaya

• Refrigerate leftovers – Store in an airtight container for up to 3 days.
• Freeze for long-term storage – Freeze in portioned containers for up to 2 months.
• Reheat with broth – Add a splash of chicken broth when reheating to keep it moist.

Reheating Tips for Bobby Flay Jambalaya

• Warm on the stovetop – Heat in a pan over low heat, stirring occasionally.
• Reheat in the microwave – Use short bursts, stirring in between to prevent drying.
• Avoid overheating shrimp – If possible, remove shrimp before reheating and add them back in at the end.

FAQs

What type of rice is best for Jambalaya?

Long-grain white rice works best for Jambalaya because it absorbs the flavors while maintaining its texture. Avoid using instant rice, as it can become mushy.

Can I make Jambalaya ahead of time?

Yes, Jambalaya tastes even better the next day as the flavors meld together. Store it in the refrigerator and reheat it with a splash of broth to keep it moist.

Is Jambalaya supposed to be spicy?

Jambalaya has a mild to medium spice level, but you can adjust it by adding more Cajun seasoning or hot sauce to suit your preference.

Can I make Jambalaya in a slow cooker?

Yes, you can make Jambalaya in a slow cooker by adding all ingredients except shrimp and rice. Cook on low for 6-7 hours, then stir in cooked rice and shrimp 15 minutes before serving.

Final Words

Bobby Flay’s Jambalaya is a delicious, one-pot meal bursting with bold Creole flavors and hearty ingredients. Whether you serve it for a family dinner or a special occasion, this dish will impress everyone at the table. Give it a try and enjoy an authentic taste of Louisiana!

Other Popular Bobby Flay Recipes

• Bobby Flay Cioppino
• Bobby Flay Grilled London Broil
• Bobby Flay Pot Roast
• Bobby Flay Korean Meatloaf
• Bobby Flay Paella

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