A savory and hearty Creole Jambalaya, rich in flavors and deeply rooted in the culinary traditions of Louisiana. Perfect for those seeking a taste of authentic Southern cuisine.
Jambalaya has its roots in the Spanish paella, but over time, it evolved into a cornerstone of Creole cuisine, reflecting the diverse cultural influences of New Orleans.
1 lb chicken breast, cubed
1 lb andouille sausage, sliced
2 cups long-grain white rice
1 large onion, chopped
1 bell pepper, chopped
2 ribs celery, chopped
3 cloves garlic, minced
4 cups chicken broth
1 can (14.5 oz) diced tomatoes
2 tsp Creole seasoning
1 tsp thyme
1 tsp smoked paprika
1 bay leaf
1/2 tsp cayenne pepper
Salt and pepper to taste
2 tbsp olive oil
1/4 cup green onions, chopped
2 tbsp parsley, chopped
1. Heat olive oil in a large pot over medium-high heat.
2. Add chicken and andouille sausage, cook until browned on all sides.
3. Remove meats from pot and set aside.
4. In the same pot, sauté onions, bell pepper, and celery until soft.
5. Stir in garlic, cooking for another minute.
6. Add rice, stirring to coat with the oil and vegetables.
7. Pour in chicken broth, diced tomatoes, and return the meats to the pot.
8. Add Creole seasoning, thyme, smoked paprika, bay leaf, cayenne, salt, and pepper.
9. Bring to a boil, reduce heat to low, cover and simmer for 25-30 minutes until the rice is cooked.
10. Remove bay leaf, garnish with green onions and parsley before serving.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat on the stove over medium heat, adding a splash of broth to moisten if necessary.
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