Name: Louisiana Creole Jambalaya
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken thighs, cut into 1-inch pieces; 12 oz andouille sausage, sliced into 1/4-inch rounds; 1 lb large shrimp, peeled and deveined; 2 tbsp Creole seasoning, divided; 2 tbsp vegetable oil; 1 large yellow onion, diced; 1 large green bell pepper, diced; 3 celery stalks, diced; 6 cloves garlic, minced; 1 (14 oz) can crushed tomatoes; 1 1/2 cups long-grain white rice, rinsed; 4 cups low-sodium chicken broth; 2 bay leaves, 1 tsp dried thyme, 1/2 tsp cayenne; 4 green onions, thinly sliced; 2 tbsp chopped fresh parsley; Hot sauce, to taste

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A hearty one-pot Louisiana classic brimming with andouille sausage, juicy chicken, and plump shrimp simmered in tomato rice studded with the holy trinity of onion, bell pepper, and celery. Creole spices, smoked paprika, and a touch of cayenne give this jambalaya its signature deep, smoky, gently spicy character. Best served straight from the pot with a sprinkle of scallions and a bottle of hot sauce on the table.

Prep Time20 mins

Cook Time45 mins

Total Time65 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

520 kcalCalories
22 gFat
7 gSaturated Fat
48 gCarbs
3 gFiber
6 gSugar
35 gProtein
1180 mgSodium
780 mgPotassium
110 mgCalcium
4 mgIron
28 mgVitamin C
450 mcgVitamin A

Ingredients

For the proteins

1 lb boneless skinless chicken thighs, cut into 1-inch pieces
12 oz andouille sausage, sliced into 1/4-inch rounds
1 lb large shrimp, peeled and deveined
2 tbsp Creole seasoning, divided
2 tbsp vegetable oil

For the rice base

1 large yellow onion, diced
1 large green bell pepper, diced
3 celery stalks, diced
6 cloves garlic, minced
1 (14 oz) can crushed tomatoes
1 1/2 cups long-grain white rice, rinsed
4 cups low-sodium chicken broth
2 bay leaves, 1 tsp dried thyme, 1/2 tsp cayenne

For garnish

4 green onions, thinly sliced
2 tbsp chopped fresh parsley
Hot sauce, to taste

Directions

Toss the chicken with 1 tablespoon of Creole seasoning. Heat the oil in a heavy 6-quart Dutch oven over medium-high heat, add the chicken and brown on both sides for about 5 minutes; transfer to a plate.
Add the andouille slices to the same pot and sear until lightly charred, about 3 minutes; remove and set aside with the chicken.
Reduce heat to medium, add the onion, bell pepper, and celery to the pot and cook, stirring often, until softened and starting to caramelize, 6 to 7 minutes. Stir in the garlic and cook 1 minute more.
Pour in the crushed tomatoes and scrape up any browned bits from the bottom of the pot. Add the rice, broth, bay leaves, thyme, cayenne, and the remaining 1 tablespoon Creole seasoning; stir to combine.
Return the chicken and sausage to the pot along with any accumulated juices. Bring to a boil, then reduce heat to low, cover tightly, and simmer gently for 25 minutes, resisting the urge to stir so the rice stays fluffy.
Uncover, nestle the shrimp into the rice, replace the lid, and cook 4 to 5 minutes more until the shrimp are pink and just cooked through.
Remove the pot from the heat and discard the bay leaves. Let the jambalaya rest, covered, for 5 minutes so the rice absorbs any remaining liquid.
Fluff gently with a fork, scatter the green onions and parsley across the top, and serve hot with hot sauce on the side.

Cook’s Notes

Resist stirring the rice while it simmers – too much agitation releases starch and makes the dish gummy.
For deeper flavor, swap half the chicken broth for a dark homemade stock or stir in 1 tablespoon of tomato paste when cooking the vegetables.
Always brown the meats first; the fond left in the pot is the soul of a good jambalaya.
Adjust cayenne and Creole seasoning to taste – Creole blends vary widely in heat and salt.
Leftovers keep well refrigerated for 3 days; add a splash of broth when reheating to loosen the rice.