Description
This Creole Jambalaya recipe is a flavorful one-pot meal featuring a mix of andouille sausage, chicken, shrimp, and vegetables simmered with rice in a savory Creole-spiced broth. Perfect for a hearty and satisfying dinner!
Ingredients
Scale
Andouille Sausage and Chicken:
- 1 tablespoon olive oil
- 12 ounces andouille sausage, sliced
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
Vegetables and Rice:
- 1 small onion, diced
- 1 bell pepper (red or green), diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 cup long-grain white rice
- 2 cups chicken broth
Seasonings and Garnish:
- 2 teaspoons Creole seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1/2 pound raw shrimp, peeled and deveined
- 2 green onions, sliced
- Fresh parsley for garnish
Instructions
- Sear Meats: Heat olive oil in a large skillet. Brown the sausage, then chicken, and set aside.
- Sauté Vegetables: In the same pan, cook onion, bell pepper, and celery. Add garlic and tomatoes.
- Cook Rice: Stir in rice, broth, seasonings. Return meats, simmer until rice is tender.
- Add Shrimp: Top with shrimp, cook until pink. Garnish and serve hot.
Notes
- Creole jambalaya is known for its red color from tomatoes.
- Substitute smoked paprika for a smokier flavor.
- Tastes even better when made ahead and refrigerated.
- Adjust spice levels with more or less Creole seasoning.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 4g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 160mg
