• 6servings
  • 56minutes
  • 485calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, P
MineralsFluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 (1 pound) boneless, skinless chicken thighs , trimmed of visible fat, cut into 2-inch chunks 2 teaspoon(s) Creole seasoning

  2. 2 tablespoon(s) canola oil

  3. 6 ounce(s) andouille sausage or other smoked sausage

  4. 1 large white onion , chopped (1 1/2 cups)

  5. 1 small red bell pepper , cut into 1-inch strips

  6. 1 small yellow bell pepper , cut into 1-inch strips

  7. 1 small green bell pepper

  8. 1 tablespoon(s) fresh thyme leaves

  9. 2 tablespoon(s) all-purpose flour

  10. 1/4 teaspoon(s) cayenne pepper

  11. 1 cup(s) raw long-grain rice

  12. 3 cup(s) chicken broth

  13. 1 can(s) (16-ounce) diced fire-roasted tomatoes , undrained 75 pound(s) large shrimp , peeled and deveined, tail shells intact Chopped parsley , for garnish

Instructions Jump to Ingredients ↑

  1. Sprinkle chicken with Creole seasoning. Heat oil in a Dutch oven over medium-high heat; add sausage and brown 2 minutes. Remove to a plate. Add chicken and sauté until brown, about 4 minutes; remove to plate.

  2. Add onion, peppers, thyme, flour, and cayenne to pot and cook, stirring constantly, until onions are translucent, about 4 minutes. Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat to low; cover and simmer 10 minutes.

  3. Stir chicken and sausage into rice mixture; cover and continue to simmer 6 minutes. Stir in shrimp; cover and simmer 6 minutes, or until cooked through. Spoon jambalaya onto plates. Garnish servings with parsley.


Send feedback