Serves 8
120 min
Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp
Recipe GLPRbb3f7beac69120
A vibrant, one-pot Creole classic combining tender chicken thighs, smoky Cajun sausage, and succulent shrimp in a rich tomato and stock-based sauce seasoned with thyme, oregano, and cayenne. Served over fluffy long-grain rice for a satisfying, aromatic main dish that captures the bold flavors of Louisiana.
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Ingredients
1 (28-ounce) can peeled whole tomatoes, packed in juice
3 cups chicken stock or low-sodium broth, plus more as needed
1 1/4 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
1 tablespoon vegetable oil, plus more if needed
3/4 pound cooked Cajun sausage such as andouille, sliced into thin rounds
1 medium yellow onion, diced
2 medium green bell peppers, stemmed, seeded, and diced
4 celery ribs, diced
4 medium cloves garlic, minced
1 teaspoon tomato paste
1 tablespoon Louisiana-style hot sauce, plus more for serving
2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon garlic powder
2 bay leaves
2 cups long-grain white rice
3/4 pound peeled and deveined shrimp
6 scallions, white and light green parts only, thinly sliced
Directions
Season the chicken thighs with kosher salt and freshly ground black pepper on both sides.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the seasoned chicken thighs for 4 to 5 minutes per side until golden. Transfer to a plate and set aside.
In the same pot, brown the sliced sausage over medium-high heat for 3 to 4 minutes, stirring occasionally, until the edges are caramelized. Transfer to the plate with the chicken.
Reduce heat to medium. Add the diced onion, green bell peppers, and celery to the pot and cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. If the pot seems dry, add a bit more oil.
Stir in the minced garlic and tomato paste. Cook for about 1 minute, stirring constantly, until fragrant and well combined.
Pour in the canned tomatoes with their juice, breaking them apart slightly with a wooden spoon. Add the chicken stock, Louisiana-style hot sauce, thyme, oregano, cayenne pepper, garlic powder, and bay leaves. Stir well to combine.
Return the browned chicken thighs and sausage to the pot and bring the mixture to a gentle simmer over medium heat. Partially cover with a lid and simmer for 20 to 25 minutes, until the chicken is cooked through (internal temperature should reach 165°F).
While the jambalaya simmers, prepare the rice according to package directions in a separate pot.
Add the peeled and deveined shrimp to the jambalaya pot. Stir gently and continue simmering, uncovered, for 3 to 5 minutes until the shrimp are cooked through and opaque throughout (they should reach an internal temperature of 165°F). Adjust the consistency with additional stock if needed.
Remove the bay leaves. Taste and adjust seasoning with additional salt, pepper, cayenne, and hot sauce as desired.
Divide the cooked rice among serving bowls and ladle the jambalaya over the top. Garnish with sliced scallions and serve with additional Louisiana-style hot sauce on the side if desired.
