Creole-Cajun Jambalaya Recipe

Name: Creole-Cajun Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 4 lb. chicken leg quarters, each cut into 4 pieces, bone in; 2 lb. andouille or other smoked sausage, cut into 1/4-inch-thick slices; 2 large yellow onions, coarsely chopped; 2 green bell peppers, coarsely chopped; 2 ribs celery, coarsely chopped; 2 cloves garlic, chopped; 2 cups oyster liquor or chicken stock; 2 Tbsp. Worcestershire sauce; 1 Tbsp. Tabasco; 1 Tbsp. salt-free Creole seasoning; 1 Tbsp. salt; 1 bay leaf; 1 tsp. dried thyme; 1/2 tsp. dried marjoram; 4 cups (uncooked) Uncle Bens rice, or similar parboiled rice; 2 green onions, chopped; 3 sprigs flat-leaf parsley, chopped; 4 dozen large fresh, shucked oysters

Servings: persons

1/4 cup vegetable oil
4 lb. chicken leg quarters, each cut into 4 pieces, bone in
2 lb. andouille or other smoked sausage, cut into 1/4-inch-thick slices
2 large yellow onions, coarsely chopped
2 green bell peppers, coarsely chopped
2 ribs celery, coarsely chopped
2 cloves garlic, chopped
2 cups oyster liquor or chicken stock
2 Tbsp. Worcestershire sauce
1 Tbsp. Tabasco
1 Tbsp. salt-free Creole seasoning
1 Tbsp. salt
1 bay leaf
1 tsp. dried thyme
1/2 tsp. dried marjoram
4 cups (uncooked) Uncle Bens rice, or similar parboiled rice
2 green onions, chopped
3 sprigs flat-leaf parsley, chopped
4 dozen large fresh, shucked oysters

1
Heat the oil in a heavy kettle or Dutch oven.
2
Add the chicken and sausage, and brown the chicken all over.
3
Add the onions, peppers, celery, and garlic, and saute until they wilt.
4
Add the oyster liquor or stock and 5 cups of water.
5
Bring to a simmer, stirring to dissolve the browned bits in the pot.
6
Add the Worcestershire sauce, Tabasco, Creole seasoning, salt, bay leaf, thyme, and marjoram.
7
Bring to a boil, reduce the heat, and simmer for 30 minutes.
8
Remove the chicken and set aside.
9
Stir the rice into the pot.
10
Cover and simmer for 30 minutes.
11
Meanwhile, remove the chicken meat from the bones and set aside.
12
When the rice is cooked, stir in the chicken meat, green onions, parsley, and oysters.
13
Continue to cook, uncovered, gently stirring occasionally, until the rice just starts to dry out.
14
Adjust the seasonings as needed.

1819

kcal

Calories

Fat

162

Carbs

193

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cup vegetable oil, 4 lb. chicken leg quarters, each cut into 4 pieces, bone in, 2 lb. andouille or other smoked sausage, cut into 1/4-inch-thick slices, 2 large yellow onions, coarsely chopped, and more.

Yes, Creole-Cajun Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creole-Cajun Jambalaya

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