Better Than Risotto, Bolder Than Pilaf: Why This New Orleans Jambalaya is the Ultimate One-Pot Game Changer

Even though most of the world cuisine’s best meals can’t really be considered comfort food that you can cook in just 20 minutes after coming back home, some traditional dishes are easy enough to become your normal dinner.

This might concern the famous jambalaya that originally comes from Luisiana; made of rice and sausages, this dish is both hearty and easy to cook for the entire family’s reunion at the table.

Ingredients: 300 g of rice, 400 g of chicken breast, 250 g of smoked sausages, 1 onion, 1–2 bell peppers, 3–4 garlic cloves, 300 g of tomatoes (or canned tomatoes in their own juice), 500 ml of broth, vegetable oil, paprika, hot pepper, salt, black pepper, fresh herbs.

First, cut the chicken into pieces and the sausages into rounds. In a preheated skillet, brown the meat until golden, then add the sausages; that smoky aroma will appear immediately.

Separately, fry the onions, peppers, and garlic until soft, then combine everything. Add the tomatoes and spices, and mix well; the base should be thick and rich.

Add the rinsed rice, pour in the broth, bring to a boil, and reduce the heat. Cook covered for about 20–25 minutes, until the rice has absorbed the liquid.

At the end, stir and let it rest for a couple of minutes. What you get is a dish where the rice is infused with meat juices and spices, while the sausages give it a rich flavor.