Jambalaya Recipe (Creole)
User Reviews
5
Jambalaya Recipe (Creole)
Description
The Jambalaya Recipe (Creole) uses andouille sausage, chicken pieces, and shrimp combined with a medley of vegetables including onion, celery, green and red bell peppers, and okra. The proteins are browned separately and set aside. Vegetables are sautéed then simmered with crushed tomatoes and a blend of Cajun seasonings, herbs such as thyme and oregano, plus Worcestershire and hot pepper sauce, creating a richly seasoned sauce base.
Short or long grain rice is added with chicken broth, and the mixture simmers until the rice absorbs the flavors and the dish thickens. Shrimp is added towards the end to ensure it cooks just right. The finished dish combines the tender rice with flavorful meats and vegetables, seasoned with a moderate heat and complex spice blend.
This dish can be served garnished with chopped green onions and parsley. It makes a hearty dinner or a festive meal, suitable for sharing. Leftovers keep well refrigerated for up to three days and can be reheated gently before serving.
Ingredients
- 3 tablespoons neutral cooking oil divided, generic cooking oil
- 2 tablespoons Cajun seasoning adjust to suit your tastes/heat preference
- 10 ounces andouille sausage sliced into rounds
- 1 pound chicken breasts or thighs, boneless, cut into 1 inch pieces, skinless
- 1 onion diced
- 1 small green bell pepper seeded and diced
- 1 small red bell pepper seeded and diced
- 2 celery chopped, stalks
- 4 cloves garlic minced
- 14 ounces crushed tomatoes canned
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- 1 teaspoon oregano dried
- 1 teaspoon thyme dried
- ½ teaspoon red pepper flakes or ¼ teaspoon Cayenne powder
- ½ teaspoon hot pepper sauce
- 2 teaspoons Worcestershire sauce
- 1 cup okra thinly sliced, or 1 teaspoon file powder
- 1 ½ cups white rice short grain or long grain, uncooked
- 3 cups chicken broth low sodium
- 1 pound Shrimp tails on or off, peeled and deveined, raw
- ½ teaspoon green onions sliced to garnish
- ½ teaspoon parsley chopped to garnish
Instructions
- Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Season the sausage and chicken pieces with half of the Cajun seasoning.
- Brown sausage in the hot oil; remove with slotted spoon and set aside. Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon; set aside.
- Sauté the onion, bell pepper and celery until onion is soft and transparent. Add the garlic and cook until fragrant (30 seconds).
- Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes (or Cayenne powder), hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning. Stir in the okra slices (or file powder), chicken and sausage. Cook for 5 minutes, while stirring occasionally.
- Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally.
- Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size/thickness of the shrimp being used).
- Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning. Serve immediately with sliced green onions and parsley.
Notes
- Store leftovers in the refrigerator and consume within 3 days to maintain quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 people
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Calories | 596kcal | 30% |
| Carbohydrates | 52g | 17% |
| Protein | 43g | 86% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 184mg | 61% |
| Sodium | 1.456mg | 0% |
| Potassium | 1.092mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 2.094IU | 0% |
| Vitamin C | 39mg | 43% |
| Calcium | 131mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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