Creole Seafood Jambalaya Recipe

Name: Creole Seafood Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound bacon, diced; 1 pound fresh pork sausage, casings removed; 1/2 pound andouille sausage, diced; 3 tablespoons lard; 4 skinned and boned chicken thighs, cut into 1-inch cubes; Kosher salt; Freshly ground black pepper; 1 large onion, diced; 1 bell pepper, diced; 3 celery ribs, diced; 3 garlic cloves, minced; 2 cups converted white rice; 1 teaspoon dried thyme; 2 bay leaves; 1 1/2 tablespoons pimenton de la Vera or smoked paprika; 1 teaspoon ground red pepper; 1 tablespoon celery salt; 1 cup canned crushed tomatoes; 2 cups basic chicken stock; 1 1/2 pounds raw Louisiana white shrimp or other wild American shrimp, peeled and deveined; 1 bunch green onions, chopped

Servings: persons

1/2 pound bacon, diced
1 pound fresh pork sausage, casings removed
1/2 pound andouille sausage, diced
3 tablespoons lard
4 skinned and boned chicken thighs, cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 large onion, diced
1 bell pepper, diced
3 celery ribs, diced
3 garlic cloves, minced
2 cups converted white rice
1 teaspoon dried thyme
2 bay leaves
1 1/2 tablespoons pimenton de la Vera or smoked paprika
1 teaspoon ground red pepper
1 tablespoon celery salt
1 cup canned crushed tomatoes
2 cups basic chicken stock
1 1/2 pounds raw Louisiana white shrimp or other wild American shrimp, peeled and deveined
1 bunch green onions, chopped

1
Heat a large Dutch oven over high heat until hot, and then reduce heat to medium. (This will allow the heat to be uniform all over, preventing those little hot spots that are likely to burn.) Cook bacon, sausages, and lard in the hot pot, stirring slowly with a long wooden spoon, for 10 minutes. Season chicken thighs with kosher salt and black pepper. Add the chicken to pot, and cook, stirring often, 5 minutes or until chicken is brown.
2
Increase heat to medium-high. Add onion to pot, and cook about 15 minutes or until soft. Add bell pepper, celery, and garlic, and cook 5 minutes. Continue stirring occasionally so everything in the pot cooks evenly.
3
Add rice, thyme, bay leaves, pimenton, red pepper, and celery salt to pot, and cook, stirring often, 3 minutes. Increase heat to high, and add tomatoes and chicken stock. Bring to a boil. Reduce heat to medium-low; cover pot, and simmer 15 minutes.
4
After the rice has simmered for 15 minutes, fold in the shrimp and green onions. Turn off the heat, and let everything continue to cook in the hot covered pot 10 more minutes. Remove the lid, fluff the jambalaya, and serve.

1638

kcal

Calories

Fat

113

Carbs

168

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 21 ingredients. The key ingredients include: 1/2 pound bacon, diced, 1 pound fresh pork sausage, casings removed, 1/2 pound andouille sausage, diced, 3 tablespoons lard, and more.

Yes, Creole Seafood 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 Seafood Jambalaya

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