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Jambalaya (Creole)

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A vibrant and comforting one-pot meal combining smoky andouille sausage, tender chicken, juicy shrimp, and fragrant spices with rice and fresh vegetables  this Creole jambalaya delivers bold flavors and satisfying warmth in every bite.

Ingredients

3 tablespoons cooking oil, divided

2 tablespoons Cajun seasoning (adjust to taste)

10 ounces andouille sausage, sliced into rounds

1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

1 onion, diced

1 small green bell pepper, seeded and diced

1 small red bell pepper, seeded and diced

2 celery stalks, chopped

4 cloves garlic, minced

14 ounces canned crushed tomatoes

1 teaspoon salt

½ teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried thyme

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)

1½ cups uncooked white rice (short or long grain)

3 cups low sodium chicken broth

1 pound raw shrimp, peeled and deveined (tails on or off)

½ teaspoon sliced green onions (for garnish)

½ teaspoon chopped parsley (for garnish)

Instructions

  1. Heat 1 tablespoon oil in a large pot over medium-high heat. Brown sausage rounds about 4 minutes; remove and set aside. Cook chicken with 1 tablespoon Cajun seasoning until no longer pink, about 5–6 minutes; remove and set aside.
  2. Add remaining oil; sauté onion, green and red bell peppers, celery, and garlic until softened, about 5 minutes.
  3. Stir in crushed tomatoes, salt, pepper, oregano, thyme, red pepper flakes (or cayenne), hot sauce, Worcestershire sauce, and remaining Cajun seasoning; cook 2–3 minutes.
  4. Add rice, chicken broth, and okra (or file powder). Bring to boil, reduce heat to low, cover, and simmer 20 minutes without lifting lid.
  5. Return sausage and chicken to pot; nestle into rice. Top with shrimp, cover, cook 5–7 minutes until shrimp are opaque and rice tender.
  6. Remove from heat; let sit covered 5 minutes. Fluff rice, garnish with green onions and parsley before serving.

Notes

Adjust Cajun seasoning and hot sauce for preferred heat.

Substitute kielbasa, chorizo, or turkey sausage as desired.

Okra or file powder adds thickness but can be omitted.

Brown rice can be used with longer cooking time and more liquid.

Check Worcestershire sauce and seasonings for gluten if needed.

Nutrition

Find it online: https://justsosavory.com/jambalaya-creole/