The Chew: John Besh’s Shrimp, Chicken and Andouille Jambalaya Recipe


John Besh: Shrimp, Chicken and Andouille Jambalaya Recipe

The Chew’s Mardi Gras party would not be complete without John Besh, one of New Orleans’ most acclaimed chefs and restauranteurs. John’s food is a celebration of New Orleans culture, and what’s more traditional than a delicious, flavorful bowl of jambalaya? John headed into the kitchen with his friend Michael Symon to share his Shrimp, Chicken, and Andouille Jambalaya Recipe.

The Chew: John Besh's Shrimp, Chicken and Andouille Jambalaya Recipe

New Orleans chef John Besh shared his Shrimp, Chicken and Andouille Jambalaya Recipe.


The Chew Jambalaya Ingredients

  • 1/2 pound diced Bacon
  • 1 1/2 pounds diced Andouille Sausage
  • 3 tablespoons Lard
  • 1 pound fresh Pork Sausage (removed from casings)
  • 4 skinless boneless Chicken Thighs (roughly cut into 1-inch cubes)
  • Salt and freshly ground Black Pepper
  • 1 large diced Onion
  • 2 Bell Peppers (seeded and diced)
  • 3 stalks diced Celery
  • 3 minced Garlic Cloves
  • 2 cups converted Louisiana White Rice
  • 1 teaspoon dried Thyme
  • 2 dried Bay Leaves
  • 1 1/2 tablespoons Pimenton de la Vera or smoked Paprika
  • 1 teaspoon Cayenne Pepper
  • 1 tablespoon Celery Salt
  • 2 cups Canned Crushed Tomatoes
  • 2 cups Basic Chicken Stock
  • 1 1/2 pounds Louisiana White Shrimp (or other wild American shrimp; peeled and deveined)
  • 1 bunch chopped Green Onions

John Besh Jambalaya Directions

  • Heat a large dutch oven over high heat until hot, then reduce the heat.
  • Render the bacon with the sausages and lard in the hot pot, stirring with a long wooden spoon. Meanwhile, season chicken thighs with salt and pepper. Add chicken to the pot, stirring, and cook 5 minutes until chicken is golden brown.
  • Then add onions and allow to caramelize, about 15 minutes. Add celery, garlic, and bell peppers,  cooking for about 5 minutes. Continue stirring so that ingredients cook evenly.
  • Then add rice, thyme, bay leaves, pimenton, cayenne, celery salt, and salt and pepper. Stir often and cook for 3 minutes.
  • Increase heat to high and add tomatoes and chicken stock, bringing to a boil. Reduce heat to medium-low, cover, and let simmer for 15 minutes.
  • While the rice is cooking, season with the shrimp with salt and pepper. Save along with green onions to be added at the last minute.
  • When rice is done, remove the lid from the pot and add shrimp and green onions. Turn off the heat and let cook in the covered pot for an addition 10 minutes. Remove lid, fluff the jambalaya, and serve.


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