Jambalaya Recipe Creole Style
Ingredients
- 1 lb. raw large shrimp/prawns peeled and deveined
- 12 oz boneless chicken breasts cut into bite-sized pieces
- 1 lb. Andouille sausage cut into bite-sized pieces
- 1 cup celery chopped
- 1 cup of green yellow, and red bell peppers, diced
- 1 cup golden onion chopped
- 1 tsp. each of dry oregano dry basil, and smoked paprika
- 1 Tbsp. dry or fresh thyme
- 3 cloves garlic minced
- ½ tsp. cayenne pepper
- 1 Tbsp. each of Cajun seasoning and Creole seasoning
- 2 bay leaves
- 2 cups uncooked jasmine rice
- 3-4 cups chicken broth
- 3 Tbsp. tomato paste
- 1 14- oz can diced tomatoes or fresh chopped cherry tomatoes
- 2-3 Tbsp. olive oil
- Salt and pepper to taste
Instructions
- All ingredients ready? Let's begin!
- Season the shrimp with the Cajun seasoning and set aside.
- In a large, deep sauté pan or stock pot, heat 2 tablespoons of oil over medium heat. Add the chicken and sausage and cook for 6-8 minutes, flipping the pieces of meat halfway, until the chicken is cooked and the sausage is browned and crisp on the surface. Transfer to a clean plate, leaving the oil and grease from the sausage in the pan.
- In the same oil, sauté bell peppers, celery, and onion for about 5 minutes until the onion is tender. Add garlic and stir it in, then add tomato paste and cook for another 2 minutes, while stirring constantly. Add more olive oil if needed.
- Add crushed tomatoes, stir, and mix in the oregano, thyme, basil, smoked paprika, creole seasoning, cayenne, and bay leaves. Stir for a minute until fragrant.
- Introduce the pre-marinated shrimp, and the previously cooked chicken and sausage, and stir them together.
- Pour 3 cups of chicken broth in, stir, cover the pot, and let it simmer on medium-low heat for about 10 minutes.
- Rinse the rice thoroughly and add it to the pot, stir, and simmer covered for 10 minutes.
- Uncover, stir to remove any stuck rice, then cook for another 10 minutes covered. Or uncover after 5 minutes if you like your jambalaya rice to be drier. Add more chicken broth if the rice is still uncooked.
- Taste and add salt, pepper, and additional Cajun or Creole seasoning if needed. Remove the bay leaves.
- Serve immediately with freshly chopped parsley and lemon wedges. Dig in!
Video
Nutrition
Calories: 736kcal | Carbohydrates: 63g | Protein: 48g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 225mg | Sodium: 1364mg | Potassium: 1107mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1980IU | Vitamin C: 36mg | Calcium: 158mg | Iron: 5mg