Creole Jambalaya Recipe

Name: Creole Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons butter; 34 lb boneless skinless chicken thighs, cut into 1-inch chunks; 12 lb andouille sausages or 12 lb hot Italian sausage, cut into 1/2-inch slices; 1 medium onion, diced; 2 -3 garlic cloves, minced; 1 celery rib, chopped; 12 green pepper, diced; 2 tablespoons creole seasoning; 1 tablespoon tomato paste; 1 cup canned diced tomato, with juices; 1 cup chicken stock; 12 large shrimp, deveined, shells intact; 1 cup long grain rice; 2 scallions, chopped (optional); ¼ cup fresh parsley, chopped (optional)

Servings: persons

2 tablespoons olive oil
2 tablespoons butter
34 lb boneless skinless chicken thighs, cut into 1-inch chunks
12 lb andouille sausages or 12 lb hot Italian sausage, cut into 1/2-inch slices
1 medium onion, diced
2 -3 garlic cloves, minced
1 celery rib, chopped
12 green pepper, diced
2 tablespoons creole seasoning
1 tablespoon tomato paste
1 cup canned diced tomato, with juices
1 cup chicken stock
12 large shrimp, deveined, shells intact
1 cup long grain rice
2 scallions, chopped (optional)
¼ cup fresh parsley, chopped (optional)

1
Heat oil and butter in a large pot over medium-high heat.
2
Add chicken, saute until brown.
3
Add sausage, onions, garlic, celery, green pepper and spice mix.
4
Saute stirring occasionally until onions and pepper are tender.
5
Add tomato paste, canned tomatoes, chicken stock.
6
Stir until well combined.
7
Reduce heat to low and add shrimp and rice stirring once.
8
Cover and let simmer for 20 minutes without stirring.
9
Remove from heat and stir once.
10
Let rest for 5 minutes before serving.
11
Spoon into serving bowls and top with chopped scallions and fresh parsley.
12
Serve with a baguette and some good white wine.

7700

kcal

Calories

363

Fat

Carbs

1027

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 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 tablespoons butter, 34 lb boneless skinless chicken thighs, cut into 1-inch chunks, 12 lb andouille sausages or 12 lb hot Italian sausage, cut into 1/2-inch slices, and more.

Yes, Creole 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 Jambalaya

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