Description
A flavorful and comforting Creole Jambalaya recipe combining andouille sausage, chicken, shrimp, and rice, seasoned with Creole spices and cooked to perfection.
Ingredients
Scale
For the Jambalaya:
- 1 tablespoon olive oil
- 12 ounces andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes with juice
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 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
For Garnish:
- 2 green onions, sliced
- Chopped parsley for garnish
Instructions
- Heat the olive oil: In a large Dutch oven or heavy-bottomed pot over medium heat.
- Cook the sausage: Until browned, about 4–5 minutes. Remove and set aside.
- Cook the chicken: Until browned and nearly cooked through, about 5 minutes. Remove and set aside with the sausage.
- Saute vegetables: Add onion, bell pepper, and celery. Cook for 5 minutes until softened, then add garlic and cook for 1 minute more.
- Add remaining ingredients: Diced tomatoes, rice, chicken broth, Creole seasoning, thyme, cayenne, salt, and pepper. Stir well to combine.
- Simmer: Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes until rice is tender.
- Add shrimp: In the last 5 minutes of cooking, stir in shrimp and cover until cooked through.
- Finish and garnish: Remove from heat, fluff with a fork, and garnish with green onions and parsley before serving.
Notes
- For a spicier jambalaya, increase cayenne or use hot andouille sausage.
- You can substitute chicken breasts for thighs or use all shrimp if desired.
- Leftovers store well and taste even better the next day.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 4g
- Sodium: 760mg
- Fat: 16g
- Saturated Fat: 4.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 130mg
