Description
Jambalaya is a delicious one-pot dish hailing from Louisiana, combining tender chicken, smoky andouille sausage, juicy shrimp, and perfectly seasoned rice. Bursting with bold Creole flavors, this easy-to-make recipe is perfect for any occasion!
Ingredients
Main Ingredients:
- 3 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon Creole seasoning
- 12 ounces andouille sausage, sliced
- 1 medium white onion, diced
- 1 large green bell pepper, diced
- 2 ribs celery, diced
- 6 cloves garlic, minced
- 1 teaspoon dried oregano
- ¾ teaspoon salt (adjust as needed)
- 2 large bay leaves
- 14 ounces tomato sauce
- 2 ¼ cups low-sodium chicken stock
- 1 ½ cups long-grain white rice
- 3 green onions, minced
- 2 tablespoons flat-leaf parsley, chopped (for garnish)
For the Shrimp:
- ½ pound large shrimp, peeled and deveined
- 2 teaspoons Creole seasoning
- 2 tablespoons olive oil
Instructions
- Prep the Chicken
Pat the chicken thighs dry with paper towels and season with 1 tablespoon Creole seasoning. - Brown the Chicken and Sausage
Heat 3 tablespoons of olive oil in a large Dutch oven over medium heat. Brown the chicken on all sides, then remove and set aside. Add the andouille sausage, cook until browned, then remove and tent with foil. - Sauté the Vegetables
In the same pot, add onion, bell pepper, and celery. Sprinkle with a pinch of salt and sauté for 12–15 minutes until softened. Add minced garlic and cook for 2 more minutes until fragrant. - Toast the Rice
Stir in the rice, coating it well with the oil and vegetable mixture. - Assemble the Jambalaya
Add the chicken, sausage, bay leaves, oregano, salt, tomato sauce, and chicken stock. Stir to combine and bring to a boil. - Cook the Rice
Reduce the heat to low, cover, and simmer for 25 minutes. Stir halfway through to prevent sticking. - Cook the Shrimp
While the rice cooks, season the shrimp with 2 teaspoons Creole seasoning. Heat 2 tablespoons of olive oil in a pan over medium heat and cook the shrimp for 1 minute per side. Remove and set aside. - Finish the Jambalaya
Once the rice is tender, add the shrimp. Fluff the rice, garnish with green onions and parsley, and serve hot.
Notes
- Use fresh shrimp and high-quality andouille sausage for the best results.
- Adjust the level of Creole seasoning based on your spice preference.
- For a vegetarian option, swap proteins for plant-based alternatives and use vegetable stock.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Southern, Creole