Creole-Style Jambalaya

Name: Creole-Style Jambalaya
Prep time: 15 min
Cook time: 60 min
Total time: 90 min
Yield: 18
Cuisine: Creole
Ingredients: 2 teaspoons olive oil; 3 pounds boneless, skinless chicken breasts, cut into 3/4-inch chunks; 1 pound boneless, skinless chicken thighs, cut into 3/4-inch chunks; 1 teaspoon ground red pepper; 1 pound smoked sausage, cut into 1/2-inch slices; 3 cups uncooked long-grain rice; 6 to 7 garlic cloves, minced; 6 celery ribs, finely chopped; 2 sweet onions, chopped; 2 red onions, chopped; 1 large green bell pepper, finely chopped; 1 shallot, finely chopped; 2 tablespoons Italian herb seasoning (or a mixture of basil, rosemary, and oregano); 2 cans (14.5 ounces each) chicken broth; 1 can (28 ounces) stewed tomatoes, pureed; 1 bunch green onions, white and light green parts, finely chopped

Recipe GLPRbf5b18d25f0198

Creole

Main Course

90 min

403 cal

Servings: 18

Stovetop

SNAP eligible

A hearty one-pot Creole dish loaded with tender chunks of chicken, smoked sausage, and fluffy long-grain rice simmered in a flavorful broth with sautéed vegetables, tomatoes, and aromatic herbs. This generous recipe feeds a crowd and brings authentic Louisiana flavors to your table.

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Ingredients

2 teaspoons olive oil

3 pounds boneless, skinless chicken breasts, cut into 3/4-inch chunks

1 pound boneless, skinless chicken thighs, cut into 3/4-inch chunks

1 teaspoon ground red pepper

1 pound smoked sausage, cut into 1/2-inch slices

3 cups uncooked long-grain rice

6 to 7 garlic cloves, minced

6 celery ribs, finely chopped

2 sweet onions, chopped

2 red onions, chopped

1 large green bell pepper, finely chopped

1 shallot, finely chopped

2 tablespoons Italian herb seasoning (or a mixture of basil, rosemary, and oregano)

2 cans (14.5 ounces each) chicken broth

1 can (28 ounces) stewed tomatoes, pureed

1 bunch green onions, white and light green parts, finely chopped

Directions

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken breast and thigh chunks and cook, stirring occasionally with tongs, until the exterior becomes opaque and the pieces begin to brown, approximately 3 minutes.
Add 3/4 teaspoon of the ground red pepper to the chicken and stir well to combine. Continue cooking, stirring frequently, until the chicken is cooked through (165°F internal temperature), about 10 minutes.
Add the sliced smoked sausage to the pot and cook, stirring, for 5 minutes to allow the flavors to blend.
Stir in the uncooked long-grain rice and cook, stirring frequently, for about 2 minutes to lightly toast the rice.
Add the minced garlic, chopped celery, sweet onions, red onions, green bell pepper, shallot, and Italian herb seasoning. Cook, stirring occasionally, until the celery begins to soften, approximately 6 minutes.
Pour in both cans of chicken broth and the pureed stewed tomatoes. Stir in the remaining 1/4 teaspoon ground red pepper. Cover the pot and reduce heat to medium-low. Simmer for 20 to 25 minutes until the rice absorbs most of the liquid and becomes tender.
Uncover the pot and stir in the finely chopped green onions. Cook for an additional 2 minutes, stirring gently, until the rice is fully tender and has absorbed the remaining liquid. Serve hot and enjoy.

Comments

Grocery List Plus Editorial Staff4

All ingredients are readily available at Harris Teeter, Food Lion, Walmart, or ALDI, with no special stops required—smoked sausage and all aromatics are standard stock. At 18 servings with chicken, sausage, and rice as the base, expect roughly $1.50 to $2.00 per serving depending on how much sausage is used; the protein cost drives the price, but it's reasonable for a one-pot meal. The stated 90 minutes is honest if you account for browning the meat and simmering, though the actual hands-on time is closer to 20 minutes. This is classic batch-cooking fare that reheats beautifully for weeknight leftovers and scales down easily, though feeding 18 at once means a very large pot and a commitment to cooking, not a fussy weeknight option.