Description
Sizzling Creole magic awaits with this classic Jambalaya recipe, blending spicy sausage, tender chicken, and plump shrimp in a single skillet. Rich Louisiana flavors dance through each bite, promising a culinary journey that satisfies and delights.
Ingredients
Scale
Proteins:
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 200 g (7 oz) smoked andouille sausage (or chorizo, sliced)
- 200 g (7 oz) shrimp (peeled and deveined)
Vegetables and Aromatics:
- 1 onion (diced)
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 2 celery stalks (chopped)
- 3 cloves garlic (minced)
- 2 green onions (chopped)
- Fresh parsley (chopped)
- Lemon wedges (optional, for serving)
Seasoning and Base Ingredients:
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Creole seasoning (or Cajun seasoning)
- 1 ½ cups long-grain white rice (uncooked)
- 1 (400 g / 14 oz) can diced tomatoes (with juices)
- 3 cups chicken broth (or seafood broth for extra flavor)
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
Instructions
- Warm a spacious skillet or Dutch oven with olive oil over robust medium-high temperature, creating an ideal searing environment for proteins.
- Introduce sliced sausage into the heated surface, allowing edges to caramelize and develop rich golden-brown tones, approximately 3-4 minutes. Transfer browned sausage to a separate holding plate.
- Utilize the same pan with residual flavorful oils to sear chicken pieces, rotating methodically to ensure comprehensive browning and developing a crisp exterior across all surfaces, roughly 5 minutes total cooking time.
- Carefully extract chicken and reserve alongside the previously seared sausage, maintaining the concentrated flavor foundation within the cooking vessel.
Notes
- Customize spice levels by adjusting cayenne pepper or using mild hot sauce for sensitive palates.
- Use pre-cooked rotisserie chicken to save time and add extra flavor complexity to the dish.
- Select andouille sausage for authentic Cajun taste, or substitute with smoked sausage for milder profile.
- Opt for long-grain white rice to achieve traditional jambalaya texture with separate, fluffy grains.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 4
- Calories: 480
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 115 mg