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Jambalaya

Course: Main Courses - Pasta & RIce
Cuisine: Creole

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 Pound Boneless, Skinless Chicken Thighs Diced
  • Salt & Pepper To Taste
  • 12 Ounces Andouille Sausage Sliced
  • 1 Pound Raw Shrimp Shelled & Deveined
  • 2 Tablespoons Butter
  • 1 Medium Onion Chopped
  • 1 Green Pepper Diced
  • 2 to 3 Stalks Celery Diced
  • 4 Cloves Garlic Minced
  • 1 1/4 Cup Uncooked Long-Grain Rice
  • 2 Teaspoons Creole Seasoning Or to Taste, See Note
  • 1/2 Teaspoon Dried Thyme
  • 14 Ounce Can Diced Tomatoes
  • 1 Cup Chicken Broth or Water
  • 2 Bay Leaves
  • 1/4 Cup Green Onion Sliced
  • 1 Tablespoon Fresh Parsley Chopped

Instructions

  • Heat olive oil in a large Dutch oven over medium heat. Season chicken thighs with salt and pepper and cook for 4 to 5 minutes until golden. Remove to a medium bowl and set aside.
  • In the same pan, brown sausage and then remove to bowl with chicken.
  • Reduce heat to low and cook shrimp until just barely opaque and not completely cooked through (be careful not to over cook.) Remove shrimp to bowl.
  • Add butter to the Dutch oven and sauté onion, green pepper and celery until softened. Add garlic and sauté 30 seconds more.
  • Mix in rice, Creole seasoning,and thyme; toast for a minute or two until fragrant.
  • Stir in diced tomatoes, chicken broth and bay leaves. Bring mixture to a boil and cover and reduce to simmer. Simmer for 30 minutes until rice is cooked through.
  • Remove bay leaves and mix in chicken, sausage and shrimp. Cover and turn off burner. Let sit 4 to 5 minutes until meats are heated through and shrimp have finished cooking.
  • Mix in green onion and parsley. Serve with a side of cornbread.

Notes

Creole seasoning blends vary quite a bit. If your blend does not contain salt, reduce to 1 1/2 teaspoons and add 1/2 teaspoon salt.