Easy Creole Jambalaya
Our simple Creole Jambalaya recipe is a celebration of the rich cultural heritage and history of Louisiana. This classic one pot dish is packed with succulent shrimp, tender chicken thighs, and flavorful Andouille sausage. Ingredients like the "holy trinity" (onion, celery, and bell pepper) are sautéed, then tomatoes and stock are added, followed by the rice and spices that are cooked together for a savory flavorful meal in an hour.
Here's a delicious and easy-to-follow recipe for making Jambalaya, a classic dish from Louisiana that combines rice, meat, seafood, and the "holy trinity" of vegetables. For a meal that tastes you have been cooking all day but can actually be made in an hour. This dish serves about 6-8 people. My husband and I like to make this when we meal prep on Sundays and then we can take some for our lunches and during the week and freeze some for later.
Ingredients:
- 1-pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 pound andouille sausage, sliced
- 1-pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes
- 1 cup chicken stock
- 2 cups long-grain white rice
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 2 bay leaves
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
Instructions:
- Prepare the Ingredients:
- Begin by gathering and preparing all your ingredients. Chop the vegetables, slice the sausage, and cut the chicken thighs into bite-sized pieces.
- Cook the Meats:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and sausage slices, cooking until browned. This should take about 5-7 minutes. Remove the meats from the pot and set them aside.
- Sauté the Vegetables:
- In the same pot, add the chopped onion, bell pepper, and celery. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute.
- Combine and Simmer:
- Return the browned chicken and sausage to the pot. Add the diced tomatoes (with their juice), chicken stock, and rice. Stir in the paprika, thyme, oregano, cayenne pepper, bay leaves, salt, and black pepper.
- Cook the Rice:
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
- Add the Shrimp:
- Once the rice is cooked, gently fold in the shrimp. Cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
- Finish and Serve:
- Remove the bay leaves. Taste and adjust the seasoning if necessary. Serve the Jambalaya hot. We like to serve ours with cornbread.
Enjoy this simple mouth-watering Jambalaya with family and friends! This dish is perfect for a cozy meal or a festive gathering, bringing a taste of Louisiana to your table.
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