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Creole Jambalaya Recipe

Creole Jambalaya Recipe
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★★★★★

5.1 from 16 reviews

This Creole Jambalaya recipe is a flavorful and hearty one-pot dish that combines chicken, andouille sausage, shrimp, vegetables, and a blend of aromatic spices. Perfect for a comforting meal with a touch of New Orleans flair.

Ingredients

Scale

Protein:

  • 1 lb. chicken breasts or thighs, cut into bite-sized pieces
  • 12 ounces andouille sausage, sliced into rounds
  • ½ lb shrimp, peeled and deveined

Vegetables & Aromatics:

  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 1 green bell pepper, seeded and diced
  • 1 red or orange bell pepper, seeded and diced
  • 3 cloves garlic, minced
  • 1 cup chopped frozen or fresh okra

Spices & Seasoning:

  • 1 tablespoon Creole or Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon paprika
  • ¼ – ½ teaspoon cayenne pepper (adjust for heat preference)
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon freshly ground black pepper

Liquids:

  • 3–4 cups low-sodium chicken broth or chicken stock
  • 1 ¼ cups long-grain white rice
  • 1 (14-ounce) can crushed tomatoes
  • 2 teaspoons Louisiana-style hot sauce or pepper sauce

Additional:

  • 2 ½ tablespoons vegetable oil
  • Kosher salt, to taste
  • Fresh parsley, chopped (optional garnish)
  • Green onions, chopped (optional garnish)

Instructions

  1. Prepare the Chicken: Combine the chicken and Creole seasoning in a large resealable bag. Shake to coat the chicken evenly. Let it sit for 20-25 minutes to marinate.
  2. Cook the Sausage and Chicken: Heat 1 ½ tablespoons of vegetable oil in a large Dutch oven or heavy stockpot over medium-high heat. Add the andouille sausage and cook until lightly browned. Remove the sausage from the pot and set aside. In the same pot, add the chicken pieces and cook until browned. Remove the chicken and set aside.
  3. Cook the Vegetables: Add 1 tablespoon of vegetable oil to the pot. Add the chopped onion and celery, cooking for 2-3 minutes, stirring occasionally. Add the diced bell peppers and cook until the onions and celery are soft and fragrant. Reduce the heat to low and add the minced garlic, thyme, oregano, paprika, cayenne, red pepper flakes, and black pepper. Cook for 1 minute, stirring constantly.
  4. Simmer the Jambalaya: Add the chicken broth, white rice, crushed tomatoes, and hot sauce to the pot. Cover and simmer for 20-25 minutes, or until the rice is almost fully tender.
  5. Add the Shrimp and Okra: Add the shrimp, okra, cooked sausage, and chicken back into the pot. Cover and continue simmering until the shrimp turn pink and are cooked through and the okra is tender. Taste and adjust seasoning with kosher salt, pepper, and additional hot sauce if desired.
  6. Garnish and Serve: Garnish with chopped parsley and green onions, if desired. Serve hot and enjoy!

Notes

  • You can adjust the spice level by increasing or decreasing the amount of cayenne pepper and hot sauce.
  • Feel free to add other vegetables like diced tomatoes, corn, or bell peppers for variation.
  • This jambalaya freezes well for future quick meals. Just store in airtight containers or freezer bags.

Nutrition

Keywords: Creole Jambalaya, Jambalaya recipe, one-pot jambalaya

Find it online: https://kitchenbyrita.com/creole-jambalaya-recipe/