Creole Jambalaya
Creole Jambalaya
Ingredients
For the Jambalaya
- 1/2 pound andouille sausage, sliced into 1/2-inch rounds
- 1/2 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 1 can canned diced tomatoes, 14.5 ounces, undrained
- 3 cups chicken broth
- 1 1/2 cups long-grain white rice, rinsed
- 1 1/2 tablespoons Creole seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 green onions, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min
- 2
Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside with the sausage.
⏱️ 7 min
- 3
Reduce heat to medium. Add the chopped yellow onion, celery, and green bell pepper to the pot. Sauté until softened, about 5-7 minutes, scraping up any browned bits from the bottom of the pot.
⏱️ 7 min
- 4
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Add the diced tomatoes (undrained), chicken broth, rinsed rice, Creole seasoning, dried thyme, cayenne pepper, salt, and black pepper to the pot. Stir well to combine.
⏱️ 2 min
- 6
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until most of the liquid has been absorbed and the rice is partially cooked.
⏱️ 15 min
- 7
Stir in the cooked sausage and chicken. Nestle the shrimp into the rice mixture. Cover and continue to cook for another 8-10 minutes, or until the rice is tender and the shrimp are pink and cooked through.
⏱️ 10 min
- 8
Remove from heat and let stand, covered, for 5 minutes before serving. Garnish with chopped green onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creole Jambalaya
For the Jambalaya
- 1/2 pound andouille sausage, sliced into 1/2-inch rounds
- 1/2 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 1 can canned diced tomatoes, 14.5 ounces, undrained
- 3 cups chicken broth
- 1 1/2 cups long-grain white rice, rinsed
- 1 1/2 tablespoons Creole seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 green onions, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min - 2
Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside with the sausage.
⏱️ 7 min - 3
Reduce heat to medium. Add the chopped yellow onion, celery, and green bell pepper to the pot. Sauté until softened, about 5-7 minutes, scraping up any browned bits from the bottom of the pot.
⏱️ 7 min - 4
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 5
Add the diced tomatoes (undrained), chicken broth, rinsed rice, Creole seasoning, dried thyme, cayenne pepper, salt, and black pepper to the pot. Stir well to combine.
⏱️ 2 min - 6
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until most of the liquid has been absorbed and the rice is partially cooked.
⏱️ 15 min - 7
Stir in the cooked sausage and chicken. Nestle the shrimp into the rice mixture. Cover and continue to cook for another 8-10 minutes, or until the rice is tender and the shrimp are pink and cooked through.
⏱️ 10 min - 8
Remove from heat and let stand, covered, for 5 minutes before serving. Garnish with chopped green onions.
⏱️ 5 min