Creole Jambalaya is a spicy rice dish that is full of flavour and packed with protein. It is a traditional dish from Louisiana, USA, made with various meats and vegetables. This recipe for Creole Jambalaya will give you the perfect combination of spices to make the most delicious version you can imagine. With just a few simple ingredients, this dish can be ready in no time!
Ingredients:
- 1 pound of boneless, skinless chicken thighs cut into bite-sized pieces
- 1 pound of Andouille sausage, sliced into rounds
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 stalks of celery, chopped
- 4 cloves of garlic, minced
- 2 cups of long-grain white rice
- 4 cups of chicken broth
- 1 can of diced tomatoes
- 2 tablespoons of Creole seasoning
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Chopped scallions for garnish
Preparation:
- In a large Dutch oven or heavy-bottomed pot, heat up some oil over medium-high heat. Add the chicken and sausage, and cook until browned on all sides, about 5 minutes. Remove the meats from the pot and set aside.
- Add the onion, bell pepper, celery, and garlic to the pot, and sauté until the vegetables are tender about 5 minutes.
- Add the rice to the pot and stir until the grains are coated with the oil and vegetables. Cook for 2-3 minutes until the rice is lightly toasted.
- Add the chicken broth, diced tomatoes, Creole seasoning, smoked paprika, dried thyme, and bay leaf to the pot. Stir everything together and bring it to a boil.
- Once the mixture has reached a boil, reduce the heat to low and cover the pot with a lid. Simmer the Jambalaya for 20-25 minutes or until the rice is tender and the liquid has been absorbed.
- Once the Jambalaya is done, remove the bay leaf and discard it. Stir in the cooked chicken and sausage, and season the dish with salt and pepper to taste.
- Garnish the Jambalaya with chopped scallions and serve hot.