Hearty Creole Jambalaya (Printer-Friendly)

Classic creole jambalaya featuring bold flavors of chicken, sausage, shrimp, and aromatic Cajun vegetables.

# What You’ll Need:

→ Proteins

01 - 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 12 ounces andouille sausage, sliced into 1/4-inch rounds
03 - 1 pound raw shrimp, peeled and deveined

→ Produce

04 - 1 large yellow onion, diced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 3 ribs celery, diced
08 - 4 cloves garlic, minced
09 - 1 cup okra, sliced
10 - 2 green onions, sliced, for garnish
11 - 1/4 cup fresh parsley, chopped, for garnish

→ Pantry

12 - 2 cups long grain white rice, uncooked
13 - 1 (14.5-ounce) can crushed tomatoes
14 - 3 cups low-sodium chicken broth
15 - 2 tablespoons vegetable oil

→ Seasonings

16 - 2 tablespoons Cajun seasoning, divided
17 - 1 teaspoon dried thyme
18 - 1 teaspoon dried oregano
19 - 1/2 teaspoon red pepper flakes
20 - 1/2 teaspoon hot pepper sauce
21 - 1 tablespoon Worcestershire sauce
22 - 1/2 teaspoon freshly ground black pepper
23 - 1 teaspoon kosher salt, or to taste

# Steps to Follow:

01 - Pat chicken and shrimp dry. Season chicken and sausage with 1 tablespoon Cajun seasoning. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add sausage and brown on all sides, about 3-4 minutes. Remove with a slotted spoon and set aside.
03 - Add remaining oil to pot. Add chicken in a single layer and cook, turning occasionally, until lightly browned but not fully cooked, 3-4 minutes. Remove with a slotted spoon and set aside.
04 - Sauté onion, red bell pepper, green bell pepper, and celery in the drippings over medium heat until onion becomes soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
05 - Deglaze pot with crushed tomatoes. Stir in Worcestershire sauce, remaining Cajun seasoning, thyme, oregano, red pepper flakes, hot pepper sauce, salt, and black pepper. Add okra, reserved chicken, and sausage. Stir to combine and cook for 5 minutes.
06 - Stir in rice and chicken broth. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until liquid is absorbed and rice is tender.
07 - Arrange shrimp evenly on top of the jambalaya. Cover and cook 5-6 minutes, or until shrimp are pink and cooked through. Stir gently to incorporate.
08 - Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired. Serve immediately, garnished with chopped parsley and sliced green onions.

# Helpful Hints:

01 - For best texture, add the shrimp just before serving; overcooking can cause them to become tough.
02 - Leftovers store well refrigerated up to 3 days; add a splash of broth when reheating.
03 - Okra thickens and adds authenticity, but can be omitted or replaced with file powder for a different texture.

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