Creole Seafood Jambalaya Recipe (Shrimp and Sausage)
Creole Seafood Jambalaya with succulent shrimp, tender chicken, and spicy andouille sausage is an easy, make-ahead, flavorful, and iconic one-pot wonder.
1½poundsboneless skinless chicken thighs,(about 6) cut into one-inch pieces.
1poundAndouille sausage,sliced
1large white or Vidalia onion,chopped
1large green bell pepper,chopped
3stalks celery,chopped
3cloves garlic,minced or grated
1tablespoonCreole seasoning
1teaspoondried thyme
1teaspoondried tarragon
1½cupsuncooked long-grain white rice
3cupschicken stock
29ouncescanned diced fire-roasted tomatoesundrained, 2-14.5 oz cans
1poundextra-large, 21-25 per pound raw shrimp,peeled and deveined with the tails removed
Instructions
Gather your ingredients and heat the olive oil in a large Dutch oven over medium-high heat.When the pan is hot, add the chicken and sausage and cook until browned on all sides, which will take about ten minutes. Be sure to stir frequently to prevent the meat from sticking.
When the chicken and sausage are done, remove them from the pan with a slotted spoon and place them in a bowl. Cover loosely to keep warm and set aside.
Add the onion, bell pepper, and celery to the pan drippings and cook for about five minutes.
Add the Creole seasoning, thyme, and tarragon, and cook for another five minutes. Add the garlic and cook for 30 seconds. Stir frequently.
Add the uncooked rice and stir until well combined — Cook for three minutes.
Add the chicken and sausage back to the pan, and then add the chicken stock and tomatoes. Stir well to combine and bring to a boil.
Stir again, cover, and reduce the heat to medium-low. Cook covered for about 20 minutes, stirring occasionally.
Remove the pan from the stove, add the shrimp, stir them in, and let it sit covered for ten minutes to allow them to cook.
Serve immediately with your favorite sides.
Notes
Chop, slice, and measure all your ingredients before you start cooking. This is known as "mise en place" and will make preparing this dish easier.Use long-grain white rice in this recipe, which absorbs flavors well while maintaining its structure. Follow the rice-to-liquid ratio recommended in the recipe to ensure perfectly cooked rice.Shrimp cooks quickly, so add it at the end of the cooking process to prevent overcooking. Once the shrimp is added, gently fold it into the jambalaya to avoid breaking it up.Allow the seafood jambalaya to rest for a few minutes before serving. This helps the flavors meld and allows any excess moisture to be absorbed.