Creole Jambalaya with Chicken and Shrimp (Printable)
Spicy Louisiana rice dish with chicken, shrimp, andouille sausage, and Creole vegetables in a rich tomato sauce.
# What You'll Need:
→ Proteins
01 - 2 tablespoons olive oil
02 - 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
03 - 0.5 pound medium shrimp, peeled and deveined
04 - 6 ounces smoked andouille sausage, sliced
→ Vegetables
05 - 1 large onion, finely chopped
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 3 garlic cloves, minced
09 - 14 ounces diced tomatoes, canned or fresh
→ Rice and Liquids
10 - 1.5 cups long-grain rice, rinsed
11 - 3 cups chicken stock
12 - 1 bay leaf
→ Spices and Seasonings
13 - 1 teaspoon paprika
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - 0.5 teaspoon cayenne pepper
17 - 1 teaspoon salt
18 - 0.5 teaspoon black pepper
19 - 2 tablespoons chopped fresh parsley, plus more for garnish
20 - 3 spring onions, sliced for garnish
21 - Lemon wedges to serve
# How-to Steps:
01 - Heat 1 tablespoon olive oil in a large Dutch oven or deep skillet over medium-high heat. Add chicken pieces and brown on all sides for 3 to 4 minutes. Remove and set aside.
02 - Add sausage slices to the same pan and cook until lightly browned, about 2 minutes. Remove and set aside with the chicken.
03 - Add remaining olive oil, then sauté onion, bell pepper, and celery until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
04 - Add the rice and stir to coat with the vegetables and oil.
05 - Pour in the diced tomatoes with juices, chicken stock, bay leaf, and all spices including paprika, thyme, oregano, cayenne, salt, and pepper. Mix well.
06 - Return the chicken and sausage to the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
07 - Uncover, gently stir, and add the shrimp. Cover and cook for another 5 to 7 minutes, until the shrimp are pink and the rice is tender.
08 - Remove from heat and discard bay leaf. Stir in parsley. Serve hot, garnished with spring onions and extra parsley, with lemon wedges on the side.
# Expert Pointers:
01 -
- The one-pot approach means all those incredible flavors mingle and concentrate, creating something much greater than their individual parts.
- This recipe has the perfect balance of proteins, meaning everyone at your table will find something to love, whether its the tender chicken, smoky sausage, or plump shrimp.
02 -
- Never stir jambalaya too vigorously once the rice begins cooking, or youll end up with a gummy texture instead of distinct, tender grains.
- If you find your rice isnt quite cooked but the liquid is gone, add a splash more stock, cover, and let steam for 5 more minutes off the heat rather than continuing to cook directly.
03 -
- Toast your dried spices in the hot oil for 30 seconds before adding wet ingredients to release their full aromatic potential and eliminate any raw spice flavor.
- When using canned tomatoes, the fire-roasted variety adds a subtle smoky dimension that elevates the entire dish without extra effort.