Traditional Jambalaya
A hearty and flavorful Creole dish, Traditional Jambalaya combines meats, vegetables, and rice into a one-pot meal that is perfect for weeknight dinners or parties. Discover the deep flavors of the south with this authentic recipe.
Prep time: 15 minutesCook time: 45 minutesServes: 8
Ingredients
1 lb chicken thighs (boneless, skinless)
1 lb andouille sausage, sliced
1 lb shrimp, peeled and deveined
2 tbsp vegetable oil
1 onion, diced
1 bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
2 cups long-grain rice
4 cups chicken broth
1 can (14.5 oz) diced tomatoes
2 tsp Creole seasoning
1 tsp dried thyme
1/2 tsp cayenne pepper
2 bay leaves
Salt and pepper to taste
2 green onions, chopped for garnish
Fresh parsley, chopped for garnish
Instructions
1. Heat 1 tbsp of oil in a large Dutch oven over medium-high heat. Cook chicken until browned, about 5 minutes per side. Remove and set aside.
2. In the same pot, add sausage slices and cook until browned. Remove and set aside.
3. Add remaining oil and sauté onion, bell pepper, and celery until softened, about 5 minutes.
4. Stir in garlic and cook for 1 minute.
5. Add rice and cook, stirring frequently, until lightly toasted, about 3 minutes.
6. Stir in chicken broth, tomatoes with juice, Creole seasoning, thyme, cayenne, bay leaves, and browned meats. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 20 minutes.
8. Add shrimp on top of the mixture, cover again, and cook for another 10 minutes until the shrimp are cooked through and rice is tender.
9. Remove from heat, let sit 5 minutes, then fluff with a fork. Garnish with green onions and parsley before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over medium heat, adding a splash of broth or water to keep it moist.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
