Classic Jambalaya with homemade chicken stock – Gluten-free version

👨‍🍳 Method

For the homemade chicken stock ✓ Homemade · or skip – back to store-bought

1. 1
   Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.

   StovePot
2. 2
   Turn down and simmer gently 2.5–3 hours.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 3
   Strain the stock.

   Colander

For the Fried onion

1. 4
   Season the chicken with salt and black pepper. Heat the oil in a pot and brown the chicken and sausage in it 5 minutes. Remove and set aside.

   StovePot
2. 5
   Heat The rest of the oil in a pot over medium heat.

   StovePot
3. 6
   Add the onion and celery and fry 6 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 7
   Add the garlic and fry 1 minute, just until fragrant. Don't let the garlic brown.

   Stove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
5. 8
   Add the peppers and fry about 10 minutes, stirring, until they soften.

   Stove

To assemble

1. 9
   Add the tomatoes and cook 5 minutes, until softened.

   Stove
2. 10
   Add the rice and the cumin, smoked paprika, oregano and chili and stir 2 minutes, until all the grains are coated in tomato.
3. 11
   Add the chicken stock, return the chicken and sausage to the pot and bring to a boil.

   Stove
4. 12
   Turn down to low, cover and simmer 15 minutes. Scatter the shrimp on top, cover again and cook another 5 minutes, until the shrimp are pink.

   StoveLid
5. 13
   Turn off the heat and leave covered 5–10 minutes.

   💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.
6. 14
   Gently stir in the parsley.
7. 15
   Gently fluff with a fork and serve.