Description
This classic jambalaya is a one-pot wonder, packed with chicken, sausage, shrimp, and seasoned rice. It’s rich in flavor and guaranteed to satisfy.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 pound boneless skinless chicken thighs (cut into bite-sized pieces)
- 1 tablespoon Creole seasoning
- 12 ounces Andouille sausage (sliced)
- 1 medium white onion (diced)
- 1 large green bell pepper (diced)
- 2 ribs celery (diced)
- 6 cloves garlic (minced)
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 2 large bay leaves
- 14 ounces tomato sauce
- 2 1/4 cups low sodium chicken stock
- 1 1/2 cups long grain white rice
- 3 green onions (minced)
- 2 tablespoons flat leaf parsley (for garnish)
For the Shrimp:
- 1/2 pound large shrimp
- 2 teaspoons Creole seasoning
- 2 tablespoons olive oil
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Season chicken with Creole seasoning and cook with olive oil until browned. Remove and set aside.
- Cook sausage, then add diced veggies and garlic to the pot, sautéing until softened.
- Add rice, return chicken and sausage, and pour in chicken stock, tomato sauce, bay leaves, and spices. Bring to a boil, then simmer.
- Cook shrimp with Creole seasoning in olive oil, then set aside.
- Once rice is tender, stir in shrimp and garnish with green onions and parsley.
Notes
- Prep time: 10 minutes
- Cook time: 40-45 minutes
- Total time: 50-55 minutes
- Servings: 6-8