Creole Jambalaya
A one-pot New Orleans rice dish of andouille, chicken and shrimp cooked with tomatoes, the holy trinity and Creole spices. Serves 6 to 8.
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Jambalaya is Louisiana's celebration rice: everything cooks together in one pot, so the rice absorbs the flavor of the sausage, chicken, tomatoes and spices. This is the red, tomato-based Creole style from New Orleans.
The shrimp go in at the end so they stay tender.
Ingredients
- 1 tablespoon vegetable oil
- 12 ounces andouille sausage, sliced
- 1 pound boneless chicken thighs, cut in pieces
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery ribs, chopped
- 4 cloves garlic, minced
- 1 1/2 cups long-grain white rice
- 1 (14.5 ounce) can diced tomatoes
- 3 cups chicken broth
- 2 teaspoons Creole seasoning
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound medium shrimp, peeled
- 3 green onions, sliced
Instructions
- Brown. Brown the sausage in the oil in a Dutch oven, then the chicken. Set aside.
- Trinity. Cook the onion, pepper and celery 5 minutes, then the garlic for 1 minute.
- Rice and liquid. Stir in the rice, tomatoes, broth, seasoning, thyme and bay leaves. Return the sausage and chicken and bring to a boil.
- Simmer. Cover, lower the heat and simmer 20 to 25 minutes, until the rice is nearly tender.
- Add the shrimp. Stir in the shrimp, cover and cook 5 to 7 minutes, until pink and the rice is tender. Sprinkle with green onions.
Tips
- Do not stir the rice while it simmers.
- Creole seasoning varies in salt; taste before adding more.
Questions about this recipe
- What is the difference between jambalaya and gumbo?
- Jambalaya is a rice dish cooked in one pot; gumbo is a stew served over rice.
- Creole or Cajun jambalaya?
- Creole jambalaya includes tomatoes; Cajun jambalaya is brown and has none.
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