Creole Jambalaya with Chicken and Shrimp (Printable)
Vibrant Louisiana jambalaya with chicken, shrimp, and andouille sausage in rich Creole tomato sauce. Serves 6, dairy-free.
# What You Need:
→ Proteins
01 - 2 tablespoons olive oil
02 - 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
03 - 0.5 pound medium shrimp, peeled and deveined
04 - 6 ounces smoked andouille sausage, sliced
→ Vegetables
05 - 1 large onion, finely chopped
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 3 garlic cloves, minced
09 - 14 ounces diced tomatoes, canned or fresh
→ Rice and Liquids
10 - 1.5 cups long-grain rice, rinsed
11 - 3 cups chicken stock
12 - 1 bay leaf
→ Spices and Seasonings
13 - 1 teaspoon paprika
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - 0.5 teaspoon cayenne pepper
17 - 1 teaspoon salt
18 - 0.5 teaspoon black pepper
19 - 2 tablespoons chopped fresh parsley, plus more for garnish
20 - 3 spring onions, sliced for garnish
21 - Lemon wedges to serve
# How-To:
01 - Heat 1 tablespoon olive oil in a large Dutch oven or deep skillet over medium-high heat. Add chicken pieces and brown on all sides for 3 to 4 minutes. Remove and set aside.
02 - Add sausage slices to the same pan and cook until lightly browned, about 2 minutes. Remove and set aside with the chicken.
03 - Add remaining olive oil, then sauté onion, bell pepper, and celery until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
04 - Add the rice and stir to coat with the vegetables and oil.
05 - Pour in the diced tomatoes with juices, chicken stock, bay leaf, and all spices including paprika, thyme, oregano, cayenne, salt, and pepper. Mix well.
06 - Return the chicken and sausage to the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
07 - Uncover, gently stir, and add the shrimp. Cover and cook for another 5 to 7 minutes, until the shrimp are pink and the rice is tender.
08 - Remove from heat. Discard bay leaf. Stir in fresh parsley.
09 - Transfer to serving bowls, garnish with spring onions and extra parsley. Offer lemon wedges on the side.
# Expert Advice:
01 -
- The rice soaks up all those incredible flavors while cooking, so each grain carries the essence of the dish in a way that takeout jambalaya never quite manages.
- Its one of those rare company-worthy meals that actually tastes better when made ahead, giving you more time with your guests instead of hovering over the stove.
02 -
- The pot matters almost as much as the ingredients - I ruined an early attempt using a thin-bottomed pan that scorched the bottom layer while leaving rice on top undercooked.
- Adding the shrimp too early is a common mistake I made twice before learning they only need the residual heat of the covered pot for the final few minutes.
03 -
- Toast the spices in the oil for about 30 seconds just before adding the liquids, which releases their essential oils and deepens the entire flavor profile.
- The perfect jambalaya has distinct grains of rice that maintain their integrity - the secret is to resist stirring once the rice begins cooking, only gently folding when absolutely necessary.