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Authentic New Orleans Creole Jambalaya

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A flavorful one-pot dish blending Cajun and Creole spices with chicken and andouille sausage served over rice, perfect for family gatherings.

Ingredients

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  • 2 tablespoons oil
  • 1 pound andouille sausage, sliced
  • 1 pound boneless, skinless chicken thighs, cubed
  • 1 yellow onion, chopped
  • 1 bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons Cajun spices
  • 2 tablespoons Creole spices
  • 1 cup Zatarain’s rice (or long-grain rice)
  • 1 can diced tomatoes
  • 4 cups low-sodium chicken broth
  • 2 green onions, chopped (for garnish)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Salt and black pepper, to taste

Instructions

  1. Heat the oil in a large pot over medium heat until shimmering.
  2. Add sausage slices and chicken pieces; cook for 5-7 minutes until browned.
  3. Remove meat and set aside.
  4. Sauté onions, bell pepper, celery, and garlic in the same pot for 5 minutes.
  5. Stir in Cajun and Creole spices, cooking for another 1 minute.
  6. Mix in the rice, allowing it to absorb the spices.
  7. Pour in chicken broth and diced tomatoes; stir gently.
  8. Bring to a boil, then reduce heat to low and return the meat to the pot.
  9. Cover and simmer for 20-25 minutes until rice is tender.
  10. Fluff mixture with a fork and garnish with green onions and parsley.

Notes

For best results, use room temperature butter and allow chicken to sit out for 20 minutes before cooking. Adjust spices according to taste.

Nutrition

Find it online: https://us.recipesfood.org/authentic-new-orleans-creole-jambalaya/

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