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Jambalaya

A classic Creole dish with rice, chicken, shrimp, and andouille sausage! Enjoy with warm cornbread and butter!
Course: Entrée
Cuisine: French
Servings: 6

Ingredients

  • 4 (1-lb.) boneless skinless chicken thighs cut into 2-inch chunks
  • 2 tsp. Creole seasoning
  • 2 T. Canola oil
  • 6 oz. andouille or kielbasa sausage slice 1/4 inch thick
  • 1 lg. yellow onion chopped
  • 1 lg. stalk celery chopped
  • 1 sm. red bell pepper chopped
  • 1 sm. yellow bell pepper chopped
  • 1 sm. green bell pepper chopped
  • 1 T. fresh thyme leaves
  • 2 T. all-purpose flour
  • 1/4 tsp. cayenne pepper
  • 1 c. long-grain rice uncooked
  • 3 c. chicken broth
  • 1 (16 oz.) can diced fire-roasted tomatoes un-drained
  • 3/4 lb. lg. shrimp peeled and deveined, tails intact

Instructions

  • Sprinkle chicken with Creole seasoning. Heat oil in a Dutch oven over medium-high heat, add sausage and brown 2 minutes. Remove to a plate.
  • Add chicken and sauté until brown, about 4 minutes, remove to plate.
  • Add onions, celery, peppers, thyme, flour, and cayenne to pot and cook, stirring constantly, until onions are translucent, about 4 minutes.
  • Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat to low, cover and simmer 10 minutes.
  • Stir chicken and sausage into rice mixture, cover and continue to simmer 6 minutes. Stir in shrimp, cover and simmer 6 minutes, or until cooked through.
  • Spoon jambalaya into bowls and serve with warm corn bread.