Creole Jambalaya with Chicken and Shrimp (Print View)
Vibrant spicy rice dish from Louisiana with chicken, shrimp, andouille sausage, and aromatic vegetables in rich Creole 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
# Method:
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 fresh parsley. Serve hot, garnished with spring onions and extra parsley. Offer lemon wedges on the side.
# Insider Tips:
01 -
- The trinity of onion, bell pepper, and celery creates a flavor foundation that makes this dish taste like it simmered all day, even though its ready in just an hour.
- You can adjust the heat level without losing the authentic flavor, perfect for serving to both spice-lovers and more sensitive palates.
02 -
- Adding shrimp too early will turn them into rubber, so always save them for the final few minutes of cooking no matter how tempted you are to throw everything in at once.
- The jambalaya should rest uncovered for about 5 minutes before serving, allowing the excess moisture to evaporate and the flavors to settle into every grain of rice.
03 -
- If using frozen shrimp, thaw them completely and pat dry with paper towels before adding to the pot, otherwise theyll release too much water and dilute your carefully built flavors.
- The pot you choose matters almost as much as the ingredients, a heavy-bottomed Dutch oven distributes heat evenly and prevents burning, especially during the long simmer.