Description
New Orleans Creole Jambalaya is a vibrant Louisiana rice dish made with chicken, smoked sausage, shrimp, tomatoes, and bold Creole spices. Simmered together in one pot, it delivers smoky, savory, and slightly spicy flavors in every bite.
Ingredients
- 1 lb boneless skinless chicken thighs, diced
- 12 oz smoked andouille sausage, sliced
- 1/2 lb shrimp, peeled and deveined
- 1 tablespoon Creole seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons chopped green onions (for garnish)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Season chicken with Creole seasoning, salt, and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Brown chicken pieces for 4–5 minutes, then add sausage and cook another 3 minutes. Remove and set aside.
- In the same pot, sauté onion, bell pepper, and celery (the “holy trinity”) for 5 minutes until softened.
- Add garlic and cook for 30 seconds.
- Stir in diced tomatoes, rice, chicken broth, thyme, paprika, and cayenne.
- Return chicken and sausage to the pot. Bring to a simmer.
- Cover and cook on low for 20–25 minutes until rice is tender and liquid absorbed.
- Gently fold in shrimp, cover, and cook 5 minutes more until shrimp are pink and cooked through.
- Remove from heat and let rest 5 minutes. Fluff rice with a fork.
- Garnish with green onions and parsley before serving.
Notes
- Use authentic andouille sausage for traditional flavor.
- Do not overcook shrimp; add them at the end.
- For extra heat, add hot sauce when serving.
- Leftovers store well for up to 3 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Creole