Traditional Creole Jambalaya is a vibrant, one-pot dish that bursts with flavor and history. This recipe brings together the savory goodness of chicken, sausage, and a blend of Creole spices for a meal that’s as comforting as it is exciting. Perfect for gatherings or a cozy night in, it's a taste of the South in your own kitchen.
Chicken breast adds lean protein and soaks up the flavorful spices beautifully. Andouille sausage, with its smoky, spicy profile, is essential for that authentic Creole taste. Long-grain white rice holds up well, ensuring that each grain is perfectly cooked and flavorful. For the trinity of Creole cooking, we have onion, bell pepper, and celery, which form the aromatic base. Garlic brings depth, while chicken broth keeps everything moist and flavorful. Diced tomatoes add a touch of acidity and sweetness. The spices — Creole seasoning, thyme, smoked paprika, bay leaf, and cayenne pepper — tie everything together and bring the heat.
Jambalaya is hearty enough to be served on its own, but if you're looking to enhance your meal, consider pairing it with a side of cornbread or a simple green salad with a lemon vinaigrette. For a true Southern experience, enjoy it with a cold glass of iced tea.
Start by heating up the olive oil in a large pot over medium-high heat. This will be the base for browning your meats and sautéing your vegetables, so make sure it’s hot enough to sizzle. Add the chicken and sausage and let them cook until they’re browned on all sides. You’re looking for a nice sear here, as it adds flavor. Once browned, remove them from the pot and set them aside for later.
In the same pot, toss in your onions, bell pepper, and celery. This is the holy trinity of Creole cooking, and you’ll want to sauté them until they’re soft and fragrant. It should take about five minutes. Stir in the garlic and let it cook for another minute, just until it’s aromatic.
Next, add the rice to the pot. Stir it around to coat it with the oil and vegetables, which will help prevent it from sticking later on. Pour in the chicken broth and add the diced tomatoes. Return the chicken and sausage to the pot, nestling them into the mixture.
Now it’s time to add your spices: Creole seasoning, thyme, smoked paprika, bay leaf, and cayenne pepper. Don’t forget a good pinch of salt and pepper. Give everything a good stir to combine. Bring the pot to a boil, then reduce the heat to low, cover, and let it simmer for 25 to 30 minutes. You’ll know it’s done when the rice is tender and has absorbed all those wonderful flavors.
Before serving, remove the bay leaf and sprinkle over some green onions and parsley for a fresh pop of color and flavor.
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