New Orleans Creole
Creole Jambalaya
Creole jambalaya — sometimes called 'red' jambalaya — gets its color from tomatoes, the way it's usually made in New Orleans. Cajun-style 'brown' jambalaya skips the tomatoes and leans on browned meat instead.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 hr 15 min
- Makes
- 6 servings
My Sassy Southern Recipes
Creole Jambalaya
Prep 25 min · Cook 50 min · Total 1 hr 15 min · Makes 6 servings
Ingredients
- 2 tbspvegetable oil
- 12 ozandouille sausage, sliced
- 1 lbboneless chicken thighs, cut in 1-inch pieces
- 1large onion, diced
- 1green bell pepper, diced
- 2celery ribs, diced
- 4 clovesgarlic, minced
- 1 can (14.5 oz)diced tomatoes
- 2 tbsptomato paste
- 2 tspCreole seasoning (low-salt)
- 1 tspsmoked paprika
- 1 tspdried thyme
- 2bay leaves
- 1 ½ cupslong-grain white rice
- 3 cupslow-sodium chicken stock
- 1 lblarge shrimp, peeled and deveined
- ½ cupsliced green onions
Instructions
- 1
Heat oil in a Dutch oven over medium-high. Brown sausage 5 minutes; remove. Brown chicken 5 minutes; remove.
- 2
Add onion, bell pepper and celery; cook 6–8 minutes. Add garlic and tomato paste for 1 minute.
- 3
Stir in tomatoes, Creole seasoning, paprika, thyme and bay leaves. Return sausage and chicken.
- 4
Stir in rice and stock. Bring to a boil, then cover, reduce heat to low and cook 20 minutes without stirring.
- 5
Scatter shrimp over the top, cover and cook 5–8 minutes until shrimp are pink and opaque and rice is tender.
- 6
Remove from heat, rest covered 5 minutes, fluff, discard bay leaves and top with green onions.
Cooking notes
- Don't lift the lid while the rice cooks.
- Seasoning blends vary in salt; taste before adding more.
Serving suggestions
Serve with hot sauce at the table and a green salad or skillet cornbread.
Storage
Refrigerate within 2 hours, up to 3 days.
Reheating
Reheat covered with a splash of stock over medium-low, or in the microwave, until 165°F.
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