New Orleans Creole Jambalaya

Jambalaya
Joff Lee/Photolibrary/Getty Images
  • Total: 60 mins
  • Prep: 20 mins
  • Cook: 40 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
554 Calories
22g Fat
60g Carbs
30g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 554
% Daily Value*
Total Fat 22g 29%
Saturated Fat 7g 34%
Cholesterol 86mg 29%
Sodium 803mg 35%
Total Carbohydrate 60g 22%
Dietary Fiber 6g 22%
Protein 30g
Calcium 145mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Straight from New Orleans' famous French Quarter, this Creole favorite is a descendant of the Spanish paella. Featuring local ingredients, and a healthy dose of French flair, Jambalaya has been a Louisiana favorite for over a century.

Ingredients

  • 1 tablespoon vegetable oil
  • 4 ounces diced Andouille sausage or another smoked spicy sausage
  • 1 tablespoon butter
  • 1/2 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 chopped onion
  • 1/2 cup diced celery
  • 1/2 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups uncooked long-grain rice
  • 2 3/4 cups chicken broth
  • 1 tablespoon paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cayenne pepper
  • 1 (14.5-ounce) can diced tomatoes
  • 12 large shrimp, peeled, deveined, and cut in quarters
  • 1/2 bunch green onions, thinly sliced
  • Louisiana hot sauce, to taste

Steps to Make It

  1. Heat the vegetable oil in a Dutch oven, or deep skillet, over med-high heat. Add the sausage to the pan, and cook 5 minutes, occasionally stirring, until lightly browned.

  2. Add the butter, chicken, onion, celery, bell pepper, salt, black pepper, and garlic. Reduce the heat to low, cover, and cook 10 minutes, occasionally stirring, until vegetables are tender.

  3. Add the rice, and stir until completely coated with oil. Add the broth, paprika, thyme, cayenne, and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes.

  4. Uncover, add the tomatoes and cook about 10 minutes until the liquid is absorbed. Stir in shrimp and green onions, cover, and cook 5 minutes.

  5. Turn off the heat, let rest 5 minutes before fluffing with a fork. Serve with hot sauce.

Recipe Tags: