Classic Creole Jambalaya
A bold and soulful one-pot dish rooted in the Creole kitchens of Louisiana, this Classic Jambalaya blends smoky andouille sausage, tender chicken, shrimp, and a trinity of aromatic vegetables. Rich in spices and culture, this is comfort food with a kick—a perfect centerpiece for festive gatherings or a cozy night at home.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Chef's Knife
- Cutting board
Ingredients
- 2 tablespoons olive oil extra virgin preferred
- 1 pound chicken thighs boneless, skinless, cut into 1-inch pieces
- 12 ounces andouille sausage sliced into 1/4-inch rounds
- 1 cup yellow onion diced
- 1 cup green bell pepper diced
- 1 cup celery diced
- 4 cloves garlic minced
- 1 ½ cups long-grain white rice rinsed and drained
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper adjust to taste
- 1 teaspoon Kosher salt adjust to taste
- ½ teaspoon black pepper freshly ground
- 1 can diced tomatoes 14.5 oz, with juices
- 3 cups chicken stock low-sodium preferred
- 1 pound raw shrimp peeled, deveined (26/30 count)
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add sliced sausage and sear until browned, about 5 minutes. Remove and set aside.
- In the rendered fat, add chicken pieces and cook until golden on all sides, about 6–8 minutes. Remove and set aside with the sausage.
- Sauté the diced onion, bell pepper, and celery in the same pot until softened and aromatic, about 5 minutes. Stir in garlic and sauté 1 more minute.
- Stir in the rice, paprika, thyme, cayenne, salt, and black pepper. Let the rice toast for 2 minutes to enhance its nutty flavor.
- Add diced tomatoes (with juices) and chicken stock. Stir, then return the seared chicken and sausage to the pot. Bring to a light boil.
- Reduce heat to low, cover, and simmer for 25–30 minutes or until rice is tender and liquid is mostly absorbed. Stir occasionally to prevent sticking.
- Add shrimp to the pot, gently nestling them into the rice. Cover and cook for an additional 5–7 minutes, until shrimp are opaque and cooked through.
- Remove from heat and let sit uncovered for 5 minutes to allow flavors to meld. Sprinkle with chopped parsley before serving.
Notes
- For a smokier depth, add a dash of liquid smoke or substitute fire-roasted tomatoes.
- To make it vegetarian, omit meats and use vegetable stock with smoked tofu or tempeh.
- Be gentle with shrimp to avoid overcooking—they should just turn opaque.
Nutrition
Calories: 592kcalCarbohydrates: 48gProtein: 42gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 216mgSodium: 1497mgPotassium: 904mgFiber: 3gSugar: 4gVitamin A: 776IUVitamin C: 31mgCalcium: 116mgIron: 3mg
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