Spicy New Orleans Jambalaya
Nothing speaks classic New Orleans cuisine like Spicy New Orleans Jambalaya. Laizzez les bons temps rouler with this delicious one-pot meal that's perfect for Mardi Gras. It combines rice, shrimp, chicken, and andouille sausage in a spicy tomato sauce enhanced by the holy trinity.
Ingredients
- 1 Tablespoon Creole seasoning, divided
- 12 ounces peeled and deveined medium shrimp (about 2 cups) (See Tip 1)
- 12 ounces skinless and boneless chicken thighs, trimmed of fat and cut into 1-inch pieces (about 2 cups) (See Tip 2)
- 2 Tablespoons olive oil
- ½ cup chopped onions
- ½ cup chopped celery
- ½ cup chopped green bell peppers
- 5 cloves garlic, minced
- 12 ounces andouille sausage (about 2 cups sliced)
- 1-½ cups long-grain white rice, rinsed (See Tip 3)
- 14.5 ounce can diced tomatoes, undrained
- 3 cups chicken broth
- 2 teaspoons Worcestershire sauce
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- Hot sauce to taste
- Minced parsley for garnish (optional)
Instructions
- Combine shrimp and ½ tablespoon of Creole seasoning in a small bowl; combine chicken and remaining ½ tablespoon of Creole seasoning in another small bowl. Set aside.
- Heat olive oil in a large Dutch oven over medium heat. Add shrimp; cook for 3 minutes or until shrimp starts to turn pink. Remove from pan; shrimp will not be fully cooked at this point.
- Add onions, celery and bell pepper to Dutch oven. Sauté over medium heat for 10 minutes. Add garlic; cook for 30 seconds or until fragrant. Add chicken that has been mixed with Creole seasonings. Cook 5 minutes. Add andouille sausage; stir to combine. Cook mixture for 2 to 3 additional minutes.
- Add rice; stir to combine. Add diced tomatoes, chicken broth, Worcestershire sauce, salt, and pepper; stir to combine. Bring to a boil.
- Reduce heat to medium low; cover pan and cook for 15 minutes. Add shrimp; cover pan and cook for 10 additional minutes, or until rice is done and liquid has been absorbed. If necessary add additional broth.
- Add hot sauce to taste if desired. Correct seasonings.
- Garnish with minced parsley if desired.
- Yield: 8 servings. (See Tip 4)
Tips/Notes
- I used fresh Gulf shrimp. However, you could also use frozen shrimp in this recipe. Alternatively, you could omit the shrimp.
- Chicken breasts could be substituted for the chicken thighs.
- It's best not to use a short-grain rice in this recipe. The reason is that the short-grain rice tends to become mushy.
- Leftovers, if any can be stored, covered in the refrigerator for several days.
Nutrition
Calories: 334kcalCarbohydrates: 14gProtein: 28gFat: 17gSaturated Fat: 4gCholesterol: 170mgSodium: 1254mgPotassium: 576mgFiber: 1gSugar: 2gVitamin A: 415IUVitamin C: 23.2mgCalcium: 104mgIron: 2.6mg
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