French Onion Jambalaya

Dive into bold, heartwarming flavors with French Onion Jambalaya, a unique fusion of classic Cajun and French cuisine. This inventive dish combines the soul-soothing essence of deeply caramelized onions with the robust spices of Andouille sausage, tender chicken thighs, smoked paprika, and cayenne pepper. Simmered with white rice, beef broth, and a touch of dry white wine, each bite delivers a rich, savory depth reminiscent of French onion soup, elevated by the hearty charm of jambalaya. Topped with melted Gruyère cheese for an optional indulgent twist, this one-pot wonder is perfect for cozy dinners or crowd-pleasing meals. Ready in under 90 minutes, this recipe is a show-stopping blend of comforting flavors and rustic elegance.

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 6

Ingredients

• 4 large yellow onions
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 medium garlic cloves
• 12 ounces Andouille sausage
• 1 pound chicken thighs (boneless, skinless)
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 0.5 teaspoon cayenne pepper
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 cups white long-grain rice
• 4 cups beef broth
• 1 cup dry white wine
• 1 tablespoon Worcestershire sauce
• 2 pieces bay leaves
• 1 large green bell pepper
• 2 medium celery stalks
• 0.25 cup fresh parsley
• 1 cup Gruyère cheese (optional, for topping)

Directions

Step 1

Peel and thinly slice the yellow onions. Mince the garlic cloves. Chop the green bell pepper, celery, and parsley. Cut the sausage into coins and the chicken into bite-sized pieces.

Step 2

In a large Dutch oven or heavy-bottomed pot, melt the butter with the olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring frequently, for about 25-30 minutes until the onions are deeply caramelized and golden brown.

Step 3

Add the minced garlic and sauté for another 2 minutes until fragrant, then remove the onions and garlic from the pot and set aside.

Step 4

Increase the heat to medium-high and add the Andouille sausage to the pot. Cook for 3-4 minutes until browned. Remove sausage and set aside.

Step 5

In the same pot, add the chicken and cook until browned on all sides, about 4-5 minutes. Return the sausage to the pot.

Step 6

Stir in the smoked paprika, thyme, cayenne pepper, salt, and black pepper. Mix to coat the meat evenly in the spices.

Step 7

Add the rice and toast for 1-2 minutes, stirring frequently. Deglaze the pot with the dry white wine, scraping up any browned bits at the bottom of the pot.

Step 8

Pour in the beef broth, Worcestershire sauce, and caramelized onions. Stir in the bay leaves, bell peppers, and celery. Bring the mixture to a boil, then reduce the heat to low and cover with a lid.

Step 9

Simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.

Step 10

Once the rice is cooked, remove the pot from heat. Discard the bay leaves and sprinkle with chopped parsley.

Step 11

Optional: For a French onion soup-inspired touch, top individual servings with grated Gruyère cheese. Place bowls under a broiler for 1-2 minutes until the cheese is melted and bubbly.

Step 12

Serve hot and enjoy your French Onion Jambalaya!

Nutrition Facts

Serving size	3626.8 grams (3626.8g)

Amount per serving	% Daily Value*
Calories	4902

Total Fat 306.90g	393%
Saturated Fat 127.80g	639%
Polyunsaturated Fat 2.90g
Cholesterol 1159mg	386%
Sodium 14562mg	633%
Total Carbohydrate 215.20g	78%
Dietary Fiber 19.40g	69%
Total Sugars 36.70g
Protein 275.40g	551%

Vitamin D 48IU	240%
Calcium 2530mg	195%
Iron 24mg	131%
Potassium 4721mg	100%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.5%

Protein: 23.3%

Carbs: 18.2%