Creole Jambalaya
Dive into the flavors of Louisiana with this hearty and authentic Creole Jambalaya recipe! This one-pot wonder combines tender bites of andouille sausage, juicy chicken thighs, and succulent shrimp with fragrant spices, fresh vegetables, and perfectly cooked long-grain white rice. Infused with bold Creole seasoning, aromatic thyme, and vibrant tomatoes, each spoonful offers a taste of classic Southern cuisine. Topped with a fresh garnish of scallions and parsley, this crowd-pleasing dish is as visually stunning as it is delicious. Whether you're preparing a weeknight dinner or hosting a festive gathering, this jambalaya is a satisfying, flavor-packed meal that's sure to impress. Ready in just over an hour and serving six, it’s the perfect choice for bringing a little Cajun flair to your table!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces andouille sausage
- 1 pound boneless, skinless chicken thighs
- 1 yellow onion, diced
- 1 bell pepper, diced (red or green)
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 3 cups chicken broth
- 1.5 cups long-grain white rice
- 1 pound shrimp, peeled and deveined
- 2 tablespoons Creole seasoning
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 scallions, sliced (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
- to taste salt
- to taste black pepper
Instructions
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Slice the andouille sausage into rounds and brown them in the pot for 5-7 minutes, then remove and set aside.
Cut the chicken thighs into bite-sized pieces. Add to the pot with the remaining olive oil, seasoning lightly with salt and pepper. Sear until browned but not cooked through, about 5 minutes, then remove and set aside with the sausage.
In the same pot, add the diced onion, bell pepper, and celery. Cook for 5-6 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the diced tomatoes, chicken broth, rice, Creole seasoning, dried thyme, and bay leaves. Mix well.
Return the sausage and chicken to the pot, ensuring they are submerged in the liquid. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally to prevent sticking.
Add the shrimp to the pot, stirring them gently into the rice. Cover and cook for an additional 5-7 minutes, or until the shrimp are pink and fully cooked.
Remove the pot from the heat, discard the bay leaves, and let the jambalaya rest for 5 minutes.
Garnish with sliced scallions and chopped parsley before serving. Adjust the seasoning with additional salt and black pepper if needed.
Nutrition Facts
Calories |
3434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.3 g | 226% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1570 mg | 523% | |
| Sodium | 9018 mg | 392% | |
| Total Carbohydrate | 148.4 g | 54% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 32.1 g | ||
| Protein | 310.1 g | 620% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 910 mg | 70% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 6031 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
