Creole Jambalaya

Creole jambalaya is a classic Louisiana dish that’s hearty, flavorful, and full of aromatic spices. It combines rice with a mix of vegetables, meats, and seafood for a one-pot meal that’s perfect for family dinners or gatherings. This recipe serves 6–8 people.

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Ingredients:

For the Meat and Seafood:

• 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1/2 pound andouille sausage, sliced into 1/4-inch rounds
• 1/2 pound raw shrimp, peeled and deveined (optional, add near the end of cooking)

For the Vegetables (The “Holy Trinity”):

• 1 large onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with juice
• 1 cup chicken broth (low-sodium preferred)

For the Rice and Seasoning:

• 1 1/2 cups long-grain white rice, rinsed
• 2 teaspoons Creole seasoning (or a mix of paprika, cayenne, thyme, oregano, black pepper, and salt)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 2 bay leaves
• Salt and black pepper to taste

Optional Garnishes:

• Chopped green onions
• Fresh parsley
• Hot sauce

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Instructions:

1. Prepare the Ingredients

1. Cut chicken into bite-sized pieces and slice sausage.
2. Dice the onion, bell pepper, and celery, and mince the garlic.
3. Rinse the rice under cold water until the water runs clear, then drain.

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2. Cook the Meats

1. Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add the chicken pieces and cook until lightly browned on all sides, about 4–5 minutes. Remove and set aside.
3. Add the sliced andouille sausage to the pot and cook for 2–3 minutes until browned. Remove and set aside with the chicken.

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3. Cook the Vegetables

1. In the same pot, add the onion, bell pepper, and celery. Sauté for 5–6 minutes until softened and aromatic.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Stir in the diced tomatoes with their juice. Let simmer for 2–3 minutes.

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4. Add Rice and Seasonings

1. Stir in the rinsed rice and cook for 1–2 minutes to lightly toast it.
2. Add Creole seasoning, smoked paprika, thyme, cayenne, bay leaves, and a pinch of salt and pepper. Stir well to coat the rice and vegetables with the spices.

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5. Add Liquids and Simmer

1. Pour in the chicken broth and return the cooked chicken and sausage to the pot.
2. Bring the mixture to a gentle boil.
3. Reduce the heat to low, cover, and simmer for 20–25 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.

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6. Add Shrimp (Optional)

1. If using shrimp, add them during the last 5 minutes of cooking. Cover and cook until the shrimp are pink and cooked through.
2. Remove the pot from heat and let the jambalaya sit, covered, for 5 minutes to allow flavors to meld.

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7. Serve

1. Remove the bay leaves.
2. Serve hot, garnished with chopped green onions, parsley, and a dash of hot sauce if desired.

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Tips for the Best Creole Jambalaya

• Using a heavy-bottomed pot ensures even cooking and prevents rice from sticking.
• Do not stir too frequently after adding the liquid; letting the rice cook undisturbed helps it absorb the flavors and prevents it from becoming mushy.
• Adjust spices and heat according to taste; Creole dishes are flavorful but not always extremely spicy.
• For a smoky depth, you can add a few dashes of smoked paprika or a teaspoon of liquid smoke.
• Leftovers store well in the fridge for 2–3 days and often taste even better the next day.