Pecan Praline Sweet Potato Jambalaya
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November 10, 2025
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Ingredients
-
2 cups Long grain white rice
(Rinsed until water runs clear; do not soak.)
-
500 grams Boneless skinless chicken thighs
(Cut into 2 cm pieces; pat dry.)
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250 grams Andouille sausage
(Sliced into 1 cm rounds; pork or turkey. Omit for pork-free.)
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500 grams Sweet potatoes
(Peeled, 1.5 cm cubes; choose garnet or jewel.)
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200 grams Yellow onion
(Diced; part of the Cajun trinity.)
-
120 grams Celery stalks
(Diced; about 3 medium stalks.)
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150 grams Green bell pepper
(Diced; 1 large.)
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4 cloves Garlic cloves
(Minced.)
-
400 grams Diced tomatoes (fire-roasted preferred)
(1 standard can with juices; Creole style.)
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960 ml Low-sodium chicken stock
(Warmed; about 4 cups.)
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2 tbsp Neutral oil
(Canola or grapeseed for high heat.)
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1.5 tbsp Cajun seasoning (salt-free)
(Salt-free keeps sodium controlled.)
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1 tsp Smoked paprika
(Adds smoky depth without a smoker.)
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1 tsp Dried thyme
(Or 2 tsp fresh leaves.)
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2 leaves Bay leaves
(Remove before serving.)
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1.25 tsp Kosher salt
(Start low; adjust after simmer.)
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0.75 tsp Black pepper
(Freshly ground.)
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0.25 tsp Cayenne pepper
(Adjust to heat tolerance.)
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1 tsp Apple cider vinegar
(Brightens and balances sweetness.)
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3 stalks Green onions
(Thinly sliced, for garnish.)
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2 tbsp Flat-leaf parsley
(Chopped, for garnish.)
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120 grams Pecan halves
(Toasted for praline crunch.)
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2 tbsp Unsalted butter
(For praline glaze.)
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3 tbsp dark brown sugar
(Caramel note for praline.)
-
1 tbsp Maple syrup
(Optional depth in praline.)
-
0.25 tsp Ground cinnamon
(Whisper to echo sweet potato sweetness.)
(Rinsed until water runs clear; do not soak.)
(Cut into 2 cm pieces; pat dry.)
(Sliced into 1 cm rounds; pork or turkey. Omit for pork-free.)
(Peeled, 1.5 cm cubes; choose garnet or jewel.)
(Diced; part of the Cajun trinity.)
(Diced; about 3 medium stalks.)
(Diced; 1 large.)
(Minced.)
(1 standard can with juices; Creole style.)
(Warmed; about 4 cups.)
(Canola or grapeseed for high heat.)
(Salt-free keeps sodium controlled.)
(Adds smoky depth without a smoker.)
(Or 2 tsp fresh leaves.)
(Remove before serving.)
(Start low; adjust after simmer.)
(Freshly ground.)
(Adjust to heat tolerance.)
(Brightens and balances sweetness.)
(Thinly sliced, for garnish.)
(Chopped, for garnish.)
(Toasted for praline crunch.)
(For praline glaze.)
(Caramel note for praline.)
(Optional depth in praline.)
(Whisper to echo sweet potato sweetness.)
Nutrition
- Servings: 6
- Serving Size: 1 bowl (350g)
- Calories: 650 kcal
- Carbohydrates: 0 g
- Protein: 32 g
- Fat: 28 g
- Fiber: 7 g
- Sugar: 12 g
- Sodium: 900 mg
- Cholesterol: 110 mg
- Calcium: 110 mg
- Iron: 3.8 mg
Instructions
-
1 - Rinse Rice & Prep Produce:
Rinse rice until water runs clear. Peel and cube sweet potatoes. Dice onion, celery, and bell pepper. Mince garlic. Warm stock in a saucepan over low heat.
-
2 - Toast Pecans:
In a dry skillet over medium heat, toast pecans, stirring, until fragrant and slightly darkened, 3–5 minutes. Transfer to a bowl to cool.
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3 - Make Pecan Praline Crumble:
In the same skillet, melt butter. Stir in brown sugar, maple syrup, and cinnamon. Add toasted pecans, toss to glaze, and cook 1 minute. Spread on parchment to crisp.
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4 - Season Proteins:
Toss chicken (and andouille, if using) with 1 tsp Cajun seasoning, a pinch of salt, and black pepper.
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5 - Brown Chicken and Sausage:
Heat oil in a heavy pot or Dutch oven over medium-high. Brown sausage to render edges; remove. Brown chicken in batches to develop fond; remove.
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6 - Sauté Trinity and Spices:
Add onion, celery, and bell pepper to pot with a pinch of salt. Cook until softened, 4–5 minutes. Stir in garlic, remaining Cajun seasoning, smoked paprika, thyme, and cayenne; cook 1 minute.
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7 - Toast Rice:
Stir in rinsed rice; cook 1–2 minutes to coat grains in aromatics and lightly toast.
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8 - Add Liquids and Tomatoes:
Pour in warm stock and diced tomatoes with juices. Add bay leaves, remaining salt, and black pepper. Scrape up browned bits for flavor.
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9 - Simmer with Sweet Potatoes:
Return chicken and sausage to pot with sweet potatoes. Bring to a gentle simmer, cover, and cook on low until rice is tender and liquid absorbed, 20–24 minutes. Do not stir; rotate pot once midway.
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10 - Finish, Rest, and Garnish:
Remove from heat. Splash in apple cider vinegar. Rest 5 minutes, then fluff gently. Top with green onions, parsley, and generous pecan praline crumble. Serve hot.
Rinse rice until water runs clear. Peel and cube sweet potatoes. Dice onion, celery, and bell pepper. Mince garlic. Warm stock in a saucepan over low heat.
In a dry skillet over medium heat, toast pecans, stirring, until fragrant and slightly darkened, 3–5 minutes. Transfer to a bowl to cool.
In the same skillet, melt butter. Stir in brown sugar, maple syrup, and cinnamon. Add toasted pecans, toss to glaze, and cook 1 minute. Spread on parchment to crisp.
Toss chicken (and andouille, if using) with 1 tsp Cajun seasoning, a pinch of salt, and black pepper.
Heat oil in a heavy pot or Dutch oven over medium-high. Brown sausage to render edges; remove. Brown chicken in batches to develop fond; remove.
Add onion, celery, and bell pepper to pot with a pinch of salt. Cook until softened, 4–5 minutes. Stir in garlic, remaining Cajun seasoning, smoked paprika, thyme, and cayenne; cook 1 minute.
Stir in rinsed rice; cook 1–2 minutes to coat grains in aromatics and lightly toast.
Pour in warm stock and diced tomatoes with juices. Add bay leaves, remaining salt, and black pepper. Scrape up browned bits for flavor.
Return chicken and sausage to pot with sweet potatoes. Bring to a gentle simmer, cover, and cook on low until rice is tender and liquid absorbed, 20–24 minutes. Do not stir; rotate pot once midway.
Remove from heat. Splash in apple cider vinegar. Rest 5 minutes, then fluff gently. Top with green onions, parsley, and generous pecan praline crumble. Serve hot.
More About: Pecan Praline Sweet Potato Jambalaya
Why This Recipe Works
Jambalaya is built on the sacred Cajun/Creole trinity—onion, celery, and bell pepper—bolstered by smoky meats, rice, and a simmer that coaxes every grain into a flavorful embrace. This version leans into Southern seasonality by folding in sweet potatoes and crowning the pot with a quick pecan praline crumble. The result is a sweet-savory, crunchy-creamy interplay: tender rice, spiced chicken and andouille, caramel-kissed pecans, and the natural sweetness of sweet potato, all balanced by cayenne and a splash of apple cider vinegar.
The praline topper is the pièce de résistance. Instead of mixing sweetness directly into the pot (which can muddy the rice texture), we keep the base savory and layer sweetness as a finishing flourish. The warm butter-brown sugar glaze clings to toasted pecans, setting into candy-like shards that add a caramel snap to each spoonful.
Technique Notes
- Rice choice: Long-grain white rice yields separate, fluffy grains that absorb spice without clumping. Rinse well to remove excess surface starch. Parboiled rice can be used for a firmer, less sticky result; reduce the liquid by about 1/4 cup.
- Browning builds flavor: Browning the sausage and chicken creates fond—the browned bits on the pot—which dissolves into the stock, adding roasted depth and a hint of smokiness.
- Toast the rice: Briefly toasting the rice in fat and aromatics coats the grains, helping them stay distinct and preventing mush.
- Hands-off simmer: Once liquid is added, avoid stirring. Stirring releases starches and can break sweet potato cubes. Rotate the pot once during the simmer to even heat without agitating.
- Balance is key: A teaspoon of apple cider vinegar brightens the dish, offsetting caramel notes from the praline and the sweetness of the potatoes.
Ingredient Swaps & Variations
- Protein swaps: Use smoked turkey sausage for a lighter profile, or go chicken-only. For pescatarian, skip chicken/sausage and fold in sautéed shrimp during the last 5 minutes of cooking.
- Vegetarian/Vegan: Replace chicken stock with vegetable stock. Swap chicken/sausage for smoked mushrooms (oyster or shiitake) and red beans. Use plant butter for the praline.
- Heat control: Dial cayenne up or down. For deep heat without extra spice, add a few dashes of hot sauce at the end.
- Tomato or not: This recipe is Creole-leaning with tomatoes. For a Cajun-leaning version, omit tomatoes and add an extra 1/2 cup stock.
- Nut-free: If nuts are an allergen, skip pecans and make a savory “crumble” with toasted pumpkin seeds tossed in a touch of brown sugar, paprika, and oil.
Make-Ahead, Storage, and Reheating
- Make-ahead: The pecan praline can be made up to 3 days in advance; store airtight at room temperature. Keep it dry so it stays snappy.
- Storage: Refrigerate jambalaya in an airtight container for up to 4 days. The praline should be stored separately to maintain crunch.
- Reheat: Warm jambalaya gently on the stove with a splash of stock or water to loosen. Top with praline just before serving.
Cultural Snapshot
Jambalaya is a beloved rice dish of Louisiana, shaped by Spanish paella, West African jollof, French technique, and Native American ingredients. Creole jambalaya typically includes tomatoes, while Cajun versions usually do not. The praline nods to New Orleans confectionery traditions—sugared pecans introduced by French settlers and adapted with local nuts—making this dish a culinary conversation between hearth and candy shop.
Chef’s Tips for Success
- Sweet potato size: Keep cubes to about 1.5 cm so they finish with the rice but hold shape.
- Season in layers: Lightly season proteins, vegetables, and the pot; adjust salt at the end when the flavors concentrate.
- Keep praline crisp: Spread the glazed pecans on parchment so steam escapes as they cool. If they clump, break into shards by hand.
- Pot choice: A heavy Dutch oven retains steady heat and minimizes hot spots, improving even rice cooking.
- Finishing flourish: A fresh herb shower and a final acidic pop make the flavors sing. Don’t skip the vinegar or lemon if that’s what you have.
Serving Ideas
Serve with collard greens or a bright cucumber-tomato salad to cut richness. A wedge of cornbread is welcome for extra comfort—though honestly, the praline crunch provides its own textural counterpoint.
What Makes It Unique
Where traditional jambalaya leans entirely savory, this version borrows a small trick from dessert—the praline—without turning the pot sweet. It’s about contrast: caramelized pecans for crunch, sweet potato for gentle sweetness, and spice for backbone. The technique preserves jambalaya’s character while creating a fresh, seasonal identity that plays beautifully on holiday tables, tailgates, or any night you want a one-pot stunner.
