Creole-Style Jambalaya
Recipe GLPRbf5b18d25f0198
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.
