Creole-Style Jambalaya
Adapted Recipe by Julia Duda
Ingredients
- 1 white onion, diced
1 jalapeño pepper, diced
1 bell pepper, any color, diced
1 tablespoon olive oil
4 cloves of garlic, minced
1 pound chicken breasts cut into bite-sized chunks
12 ounces andouille sausage cut into bite-sized slices
1 pound shrimp
2 tablespoons of tomato paste
15 ounces (1 can) of crushed tomatoes
2 cups of chicken stock
1 cup of rice
1 tablespoon of Old Bay seasoning
2 teaspoons of cayenne pepper seasoning
2 teaspoons of dried oregano
Salt and pepper, to taste
Green onions, sliced, for garnish
Directions
- Dice your onion, bell pepper, and jalapeño pepper (remove the seeds if you don't want too much spice).
- Set a large pot or dutch oven on your stovetop over medium heat. Add your olive oil to the bottom of the pot, and then add the onion, bell pepper, and jalapeno. Let those cook for 3-5 minutes, until they begin to soften.
- As your vegetables cook, cut your chicken breasts into bite-sized chunks, about one-inch wide. Season the chicken with salt, pepper, and oregano, and then add them to your pot with the vegetables. Allow the chicken to cook for a few minutes until each side starts to turn white.
- Cut your andouille sausage into bite-sized chunks. After the chicken cooks for a few minutes, add the sausage along with the minced garlic. Allow these ingredients to cook for about one minute.
- Next, add your rice, chicken broth, tomato paste, crushed tomatoes, Old Bay seasoning, and cayenne pepper. Reduce the heat to medium-low, cover your pot, and allow your mixture to cook until the rice has absorbed nearly all of the liquid (about 20-30 minutes). Keep an eye on the heat to make sure it stays at a simmer, and stir your mixture occasionally as the rice cooks.
- Once the rice has absorbed most of the liquid, add in your shrimp (I took the tails off before adding them, but you can keep the tails on for cooking). Stir them in and allow them to cook until they're a white/pinkish color, about 3-5 minutes. Once the shrimp are cooked, turn off the heat.
- Finely chop some green onions and use them as a garnish. Pair your jambalaya with cornbread, a salad, or just enjoy on its own!
Information
- Category
- Main Dishes
- Yield
- 6 servings
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Total Time
- 44 minutes, 59 seconds