Jambalaya Recipe (Creole)
An authentic Creole Jambalaya recipe! A delicious one-pot meal coming to you from New Orleans is pure comfort food filled to the brim with chicken, shrimp, andouille sausage, rice, seasonings, spices and incredible flavours! Ready and on the table in 45 minutes!
Servings: 6 - 8 people
Calories: 596kcal
Ingredients
- 3 tablespoons cooking oil divided
- 2 tablespoons Cajun seasoning adjust to suit your tastes/heat preference
- 10 ounces andouille sausage sliced into rounds
- 1 pound skinless chicken breasts or thighs, boneless, cut into 1 inch pieces
- 1 onion diced
- 1 small green bell pepper seeded and diced
- 1 small red bell pepper seeded and diced
- 2 celery stalks chopped
- 4 cloves garlic minced
- 14 ounces crushed tomatoes canned
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes or ¼ teaspoon Cayenne powder
- ½ teaspoon hot pepper sauce
- 2 teaspoons Worcestershire sauce
- 1 cup okra thinly sliced, or 1 teaspoon file powder
- 1 ½ cups uncooked white rice short grain or long grain
- 3 cups low sodium chicken broth
- 1 pound raw shrimp tails on or off, peeled and deveined
- ½ teaspoon green onions sliced to garnish
- ½ teaspoon parsley chopped to garnish
Instructions
- Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Season the sausage and chicken pieces with half of the Cajun seasoning.
- Brown sausage in the hot oil; remove with slotted spoon and set aside. Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon; set aside.
- Sauté the onion, bell pepper and celery until onion is soft and transparent. Add the garlic and cook until fragrant (30 seconds).
- Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes (or Cayenne powder), hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning. Stir in the okra slices (or file powder), chicken and sausage. Cook for 5 minutes, while stirring occasionally.
- Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally.
- Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size/thickness of the shrimp being used).
- Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning. Serve immediately with sliced green onions and parsley.
Notes
Refrigerate any leftovers for up to 3 days.
Nutrition
Calories: 596kcal | Carbohydrates: 52g | Protein: 43g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 184mg | Sodium: 1.456mg | Potassium: 1.092mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2.094IU | Vitamin C: 39mg | Calcium: 131mg | Iron: 4mg