Serves 14
70 min
Creole Jambalaya with Chicken, Shrimp, and Andouille Sausage
Recipe GLPRc2ce0f19f7c8a6
A vibrant one-pot Creole classic featuring tender chicken thighs, smoky andouille sausage, plump shrimp, and fluffy long-grain rice cooked with the holy trinity of onions, bell peppers, and celery. Aromatic herbs and warming spices like smoked paprika, cumin, and cayenne create layers of authentic Louisiana flavor, all bound together with crushed tomatoes and rich chicken stock.
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Ingredients
1 tablespoon olive oil
12 to 16 oz andouille sausage, thinly sliced
1 lb boneless skinless chicken thighs, cut into bite-sized cubes
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
½ cup diced celery (about 2 to 3 ribs)
4 garlic cloves, minced
1½ cups corn kernels, fresh or frozen
2 cups long-grain rice
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh thyme, minced
2½ teaspoons smoked paprika
¼ to 1 teaspoon ground cayenne pepper, to taste
2 teaspoons ground cumin
1 (15 oz) can crushed tomatoes
3 cups chicken stock
1 lb shrimp, peeled, deveined, and cleaned
Salt and black pepper to taste
Directions
Heat the olive oil in a large heavy-bottomed stockpot or Dutch oven over medium-high heat until shimmering. Add the sliced andouille sausage and cook for about 5 minutes, stirring occasionally, until browned on the edges. Transfer the sausage to a plate, leaving the flavorful drippings in the pot.
Add the cubed chicken thighs to the hot pot and season generously with salt and pepper. Cook for approximately 5 minutes, stirring occasionally, until the chicken develops light golden color on the surfaces. Do not cook through at this stage. Remove the chicken and place it on the plate with the sausage.
Add the diced onion, red bell pepper, and green bell pepper to the pot and sauté for 4 to 5 minutes, stirring frequently, until the onion begins to turn translucent. Season with salt and pepper. Stir in the minced garlic and corn, and continue sautéing for 2 more minutes until fragrant.
Add the long-grain rice to the pot along with the smoked paprika, cayenne pepper, cumin, and thyme. Stir everything together and sauté for 4 to 5 minutes, allowing the spices to toast lightly and the rice to absorb some of the oil and flavors. Season well with salt and pepper.
Pour in the crushed tomatoes and chicken stock, then return the cooked chicken thighs and andouille sausage to the pot, stirring to distribute them evenly. Bring the mixture to a rolling boil over medium-high heat, then reduce the heat to low, cover with a lid, and simmer undisturbed for 15 to 20 minutes until the rice is about two-thirds cooked and the liquid has reduced noticeably.
Gently press the peeled shrimp into the top of the jambalaya mixture, distributing them evenly without stirring. Cover the pot again and continue to simmer over low heat for 7 to 10 minutes until the shrimp are opaque and cooked through (reaching an internal temperature of 165F), the rice is fully tender, and the liquid has been nearly absorbed.
Remove from heat and let rest, covered, for 2 minutes. Gently fold the jambalaya together with a fork to combine the shrimp throughout and fluff the rice without breaking the grains. Transfer to a serving dish and garnish generously with fresh chopped parsley before serving.
