Creole Jambalaya

Dive into the flavors of Louisiana with this hearty and authentic Creole Jambalaya recipe! This one-pot wonder combines tender bites of andouille sausage, juicy chicken thighs, and succulent shrimp with fragrant spices, fresh vegetables, and perfectly cooked long-grain white rice. Infused with bold Creole seasoning, aromatic thyme, and vibrant tomatoes, each spoonful offers a taste of classic Southern cuisine. Topped with a fresh garnish of scallions and parsley, this crowd-pleasing dish is as visually stunning as it is delicious. Whether you're preparing a weeknight dinner or hosting a festive gathering, this jambalaya is a satisfying, flavor-packed meal that's sure to impress. Ready in just over an hour and serving six, it’s the perfect choice for bringing a little Cajun flair to your table!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 12 ounces andouille sausage
• 1 pound boneless, skinless chicken thighs
• 1 yellow onion, diced
• 1 bell pepper, diced (red or green)
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 14.5 ounces canned diced tomatoes
• 3 cups chicken broth
• 1.5 cups long-grain white rice
• 1 pound shrimp, peeled and deveined
• 2 tablespoons Creole seasoning
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 scallions, sliced (for garnish)
• 2 tablespoons fresh parsley, chopped (for garnish)
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 2

Slice the andouille sausage into rounds and brown them in the pot for 5-7 minutes, then remove and set aside.

Step 3

Cut the chicken thighs into bite-sized pieces. Add to the pot with the remaining olive oil, seasoning lightly with salt and pepper. Sear until browned but not cooked through, about 5 minutes, then remove and set aside with the sausage.

Step 4

In the same pot, add the diced onion, bell pepper, and celery. Cook for 5-6 minutes until softened.

Step 5

Add the minced garlic and cook for 1 minute until fragrant.

Step 6

Stir in the diced tomatoes, chicken broth, rice, Creole seasoning, dried thyme, and bay leaves. Mix well.

Step 7

Return the sausage and chicken to the pot, ensuring they are submerged in the liquid. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally to prevent sticking.

Step 8

Add the shrimp to the pot, stirring them gently into the rice. Cover and cook for an additional 5-7 minutes, or until the shrimp are pink and fully cooked.

Step 9

Remove the pot from the heat, discard the bay leaves, and let the jambalaya rest for 5 minutes.

Step 10

Garnish with sliced scallions and chopped parsley before serving. Adjust the seasoning with additional salt and black pepper if needed.

Nutrition Facts

Serving size	(3273.4g)

Amount per serving	% Daily Value*
Calories	3652.5

Total Fat 201.4g	0%
Saturated Fat 58.5g	0%
Polyunsaturated Fat 6.2g
Cholesterol 1761.2mg	0%
Sodium 13410.8mg	0%
Total Carbohydrate 152.6g	0%
Dietary Fiber 22.3g	0%
Total Sugars 28.4g
Protein 310.1g	0%

Vitamin D 31.8IU	0%
Calcium 734.3mg	0%
Iron 22.7mg	0%
Potassium 5872.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.5%

Protein: 33.9%

Carbs: 16.7%