Creole Jambalaya Recipe

Name: Creole Jambalaya
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: American (Creole)
Ingredients: 2 tablespoons vegetable oil; 1 pound andouille sausage, sliced into 1/2-inch rounds; 1 pound boneless skinless chicken thighs, cut into bite-sized pieces; 1 large onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 (14.5-ounce) can diced tomatoes; 2 cups long-grain white rice; 3 cups chicken broth; 2 teaspoons Creole seasoning; 1 teaspoon dried thyme; 1/2 teaspoon cayenne pepper (optional); 1 bay leaf; 1 pound large shrimp, peeled and deveined; Salt and black pepper to taste; 2 green onions, sliced for garnish

American (Creole) · Main course · 65 min total

Creole Jambalaya recipe videos

A hearty one-pot rice dish from Louisiana, packed with smoky andouille sausage, chicken, and shrimp, seasoned with the holy trinity of Creole cooking.

20
min prep

45
min cook

6
servings

580
kcal/serving

Ingredients

2 tablespoons vegetable oil
1 pound andouille sausage, sliced into 1/2-inch rounds
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes
2 cups long-grain white rice
3 cups chicken broth
2 teaspoons Creole seasoning
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper (optional)
1 bay leaf
1 pound large shrimp, peeled and deveined
Salt and black pepper to taste
2 green onions, sliced for garnish

Instructions

Heat oil in a large Dutch oven or heavy pot over medium-high heat. Brown sausage on both sides, about 5 minutes. Remove with a slotted spoon and set aside.
In the same pot, brown chicken pieces until golden, about 5 minutes. Remove and set aside.
Reduce heat to medium. Add onion, bell pepper, and celery; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
Stir in diced tomatoes, rice, chicken broth, Creole seasoning, thyme, cayenne (if using), and bay leaf. Return sausage and chicken to pot. Bring to a boil.
Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
Remove from heat. Gently fold in shrimp, cover, and let stand for 5 minutes, until shrimp are pink and cooked through.
Discard bay leaf. Season with salt and pepper to taste. Garnish with green onions and serve.

Tips

For extra flavor, use homemade chicken broth or add a splash of hot sauce.
Jambalaya is best served immediately, but leftovers can be refrigerated for up to 3 days.
If you prefer a drier jambalaya, cook uncovered for the last 5 minutes.

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