Lemon Spiced Jambalaya

Lemon Spiced Jambalaya


(0 votes) 0 0

Jambalaya is a classic seafood style dish. This recipe takes the classic and adds the zest of lemon to create a new flavor or jambalaya.

Shared by

Time needed

15 min preparation + 50-60 min cooking

Serving Size / Yield

8 servings


  • 2 Tbs. olive oil
  • 1 lb. shrimp, peeled and deveined
  • 1 lb. squid
  • 8 chicken thighs
  • Salt
  • Black pepper
  • 2 Tbs. butter, unsalted
  • ½ c. yellow onion, chopped
  • ¾ C. peas
  • 2 C. celery, diced
  • 28 oz. can peeled plum tomatoes, drained and medium-diced
  • 2 Tbs. seeded jalapeno peppers, minced
  • 1 Tbs. garlic, minced
  • 2 Tbs. tomato paste
  • 2 tsp. dried oregano
  • 1 tsp. dried thyme
  • ½ tsp. ground cayenne pepper
  • 1 C. dry white wine
  • 3 C. white rice
  • 3 bay leaves
  • 5 C. chicken stock
  • ½ C. fresh parsley
  • ¼ C. freshly squeezed lemon juice
  • ½ C. sliced scallions

Our Readers Also Loved


Wash chicken under water and pat dry with a paper towel and sprinkle to taste with salt and pepper. Add the chicken to a large pot with oil, skin sides down, and cook over medium-high heat for 5 minutes, until browned. With tongs, turn and cook for another 5 minutes until browned. Remove chicken to a bowl and set aside. Add the butter to the oil in the pot, and then add the onions, celery, 1 tsp. salt, and tsp. black pepper. Cook over medium to medium-high heat for 10 minutes or until onion is translucent. Add the tomatoes, jalapeno peppers, garlic, tomato paste, oregano, thyme, cayenne pepper, 1 ½ tsp. salt to pot and cook for another 2 minutes. Add the white wine. Add the stock, chicken, rice, and bay leaves and bring to a boil. Cover pot, reduce heat to low, and let simmer for 20 minutes. Stir in the shrimp and squid and cover for 5 more minutes. Remove from heat and stir in the parsley, scallions, and lemon juice. Return to a very low heat, cover, and allow to steam for 10 to 15 minutes or until rice is tender and shrimp and squid are fully cooked. Remove lid, drizzle some lemon juice on top, garnish with small lemon wedges and serve.

Around The Web