Jambalaya Recipe

Classic jambalaya: a one-pot Creole favorite with rice, chicken, smoked sausage and shrimp simmered in a seasoned tomato-broth for bold, comforting flavor.

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Course: Main Course

Cuisine: Creole

Keyword: jambalaya, creole, cajun, one-pot meal, shrimp, sausage, chicken, rice

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: servings

Calories: 620kcal

Ingredients

2 tbsp vegetable oil or olive oil
1 lb boneless skinless chicken thighs cut into 1-inch pieces
12 oz smoked sausage Andouille or kielbasa, sliced
12 –16 large shrimp peeled and deveined
1 medium onion finely chopped
1 green bell pepper diced
2 stalks celery diced
3 garlic cloves minced
1 cup long-grain white rice rinsed
1 14 oz can diced tomatoes (with juices)
3 cups chicken stock
2 tsp Creole seasoning
1 tsp dried thyme
2 bay leaves
Salt and black pepper to taste
2 tbsp chopped parsley or green onions for garnish
Lemon wedges optional

Instructions

Heat oil in a large heavy pot or Dutch oven over medium-high heat.
Season chicken with salt, pepper and 1 tsp Creole seasoning; brown in batches until golden; remove and set aside.
Add sliced sausage to the pot and brown lightly; remove with the chicken.
Reduce heat to medium, add onion, bell pepper and celery; sauté until softened, about 5–7 minutes.
Stir in garlic and remaining Creole seasoning and cook 30 seconds until fragrant.
Add rice and stir to coat the grains in oil and vegetables for 1–2 minutes.
Pour in diced tomatoes and chicken stock; add thyme, bay leaves, and return chicken and sausage to the pot.
Bring to a simmer, cover, and cook gently for 18–20 minutes until rice is nearly tender.
Stir in shrimp, cover, and cook 3–5 minutes until shrimp are pink and cooked through.
Remove bay leaves, adjust seasoning with salt and pepper, stir in parsley or green onions, and let rest 5 minutes before serving.

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