Entree: United States – Cajun and Creole Louisiana – Creole Jambalaya

Serving Size: 6

Approximate Time

Prep 25 min

Cook 30 min

Additional 5 min

Total 1 hr

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 6 bone-in chicken thighs, approx. 2 lb (900 g) total
- 12 oz (340 g) andouille sausage, sliced 1/2-inch (13 mm) thick
- 1 lb (454 g) raw medium shrimp, peeled and deveined (about 24 shrimp)
- 8 oz (225 g) lump crab meat, picked over for shells
- 1 large yellow onion, diced (about 10 oz / 280 g)
- 1 large green bell pepper, diced (about 6 oz / 170 g)
- 3 stalks celery, diced (about 6 oz / 170 g)
- 4 cloves garlic, minced (about 1 tbsp / 15 g)
- 1 (14 oz) can diced tomatoes, undrained (400 g)
- 1 tbsp (15 ml) tomato paste
- 2 cups (370 g) long-grain white rice, rinsed until water runs clear
- 4 1/2 cups (1.06 L) low-sodium chicken stock, plus more if needed
- 2 bay leaves
- 2 tsp (10 ml) Creole seasoning (plus more to taste)
- 1 tsp (5 ml) smoked paprika
- 1/2 tsp (2.5 ml) dried thyme
- 1/2 tsp (2.5 ml) dried oregano
- 1/4-1/2 tsp (1.25-2.5 ml) cayenne pepper (adjust for heat)
- 1 tsp (5 ml) Worcestershire sauce
- 1-2 tsp (5-10 ml) hot sauce (optional)
- Kosher salt and freshly ground black pepper to taste
- 3 tbsp (45 ml) chopped fresh parsley
- 3 green onions, sliced (for garnish)
- Lemon wedges for serving

Instructions

Short Description:
A hearty one-pot Creole rice dish of chicken, andouille sausage, and seafood cooked with the Cajun/Creole "holy trinity" and tomatoes for a bright, spicy red jambalaya. It delivers bold, layered flavors and makes a complete main-course meal.

Regional Notes:
This is the Creole Louisiana version, distinguished by the inclusion of tomatoes (giving a red color) and a mix of proteins—seafood, chicken, and andouille sausage—seasoned with Creole spices and the holy trinity (onion, celery, bell pepper). Unlike the drier, tomato-free Cajun (brown) jambalaya, this version simmers with tomatoes and stock for a saucier, saucy rice.

1. Pat the chicken thighs dry and season both sides with 1 tsp Creole seasoning, 1/2 tsp salt, and black pepper. Heat 1 tbsp (15 ml) vegetable oil in a large heavy Dutch oven or deep skillet over medium-high heat.
2. Add the chicken thighs skin-side down and brown 4–5 minutes per side until well colored. Remove to a plate and set aside.
3. In the same pot, add the sliced andouille sausage and cook 3–4 minutes until browned. Remove with a slotted spoon and set aside with the chicken.
4. Add the remaining 1 tbsp (15 ml) oil to the pot if needed. Add the diced onion, bell pepper, and celery (the holy trinity) and cook over medium heat 6–8 minutes until softened and beginning to brown. Stir in the minced garlic and cook 30 seconds until fragrant.
5. Stir in the tomato paste and cook 1 minute to deepen flavor. Add the diced tomatoes (with juices), smoked paprika, remaining Creole seasoning, thyme, oregano, cayenne, Worcestershire sauce, bay leaves, and a few grinds of black pepper. Cook 2 minutes to marry flavors.
6. Return the browned chicken and sausage to the pot. Pour in the chicken stock and bring to a gentle boil, scraping any browned bits from the bottom. Taste and adjust salt and heat (add hot sauce if using).
7. Stir in the rinsed rice, distribute it evenly, then reduce heat to a simmer. Cover and cook 18–22 minutes, checking at 18 minutes; rice should be tender and liquid mostly absorbed. If rice is still firm and liquid is low, add up to 1/2 cup (120 ml) extra stock and continue until done.
8. When rice is just tender, nestle the shrimp into the rice, cover, and cook 4–6 minutes until shrimp turn pink and opaque. Gently fold in the lump crab meat just to warm through (do not over-stir or break lumps).
9. Remove from heat and let rest, covered, 5 minutes to allow flavors to settle. Discard bay leaves. Taste and adjust seasoning with salt, pepper, and additional Creole seasoning or cayenne as desired.
10. Stir in chopped parsley and sprinkle sliced green onions on top. Serve hot with lemon wedges alongside for squeezing over individual portions.