Hearty Creole Jambalaya (Printer-Friendly)

A vibrant Creole dish loaded with chicken, sausage, shrimp, peppers, and rice for ultimate Southern comfort.

# What You'll Need:

→ Meats and Seafood

01 - 250 g andouille sausage, sliced into rounds
02 - 350 g boneless, skinless chicken thighs, cut into 2 cm pieces
03 - 250 g raw shrimp, peeled and deveined

→ Vegetables

04 - 1 medium yellow onion, finely chopped
05 - 1 large red bell pepper, diced
06 - 1 large green bell pepper, diced
07 - 2 celery stalks, sliced
08 - 120 g okra, sliced
09 - 2 garlic cloves, minced
10 - 2 spring onions, sliced (for garnish)
11 - 2 tablespoons chopped flat-leaf parsley (for garnish)

→ Rice and Broth

12 - 250 g long grain white rice, rinsed
13 - 700 ml low-sodium chicken broth

→ Canned and Condiments

14 - 400 g canned crushed tomatoes
15 - 1 tablespoon Worcestershire sauce
16 - 1 teaspoon hot pepper sauce

→ Oils and Seasonings

17 - 2 tablespoons olive oil
18 - 2 1/2 tablespoons Cajun seasoning blend
19 - 1 teaspoon dried thyme
20 - 1 teaspoon dried oregano
21 - 1/2 teaspoon red pepper flakes
22 - 1 teaspoon freshly ground black pepper
23 - 1 1/2 teaspoons fine sea salt, or to taste

# Steps to Follow:

01 - In a large pot or Dutch oven, heat half the olive oil over medium heat. Toss the sausage and chicken with half of the Cajun seasoning and set aside.
02 - Add the sausage to the pot and brown well on all sides. Use a slotted spoon to remove the sausage and set aside.
03 - Add the remaining olive oil to the pot and sauté the chicken until lightly browned. Remove with a slotted spoon and set aside with the sausage.
04 - Add onion, red and green bell peppers, and celery to the pan. Sauté over medium heat until the onion is translucent, about 4–5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
05 - Add the crushed tomatoes, thyme, oregano, red pepper flakes, Worcestershire sauce, hot pepper sauce, remaining Cajun seasoning, salt, and black pepper. Stir to combine.
06 - Stir in the sliced okra as well as the reserved sausage and chicken. Cook for 5 minutes, stirring occasionally.
07 - Add the rice and pour in the chicken broth. Bring to a boil, then reduce heat to low-medium, cover tightly, and simmer for 20–25 minutes, stirring occasionally, until the rice is tender and the liquid has almost fully absorbed.
08 - Arrange the shrimp evenly over the rice mixture. Cover and simmer for 5–6 minutes, or until the shrimp is opaque and cooked through.
09 - Taste and adjust seasoning with additional salt, pepper, hot sauce, or Cajun seasoning as desired. Serve immediately, garnished with sliced spring onions and chopped parsley.

# Extra Suggestions:

01 - Brown the sausage first to develop a rich, smoky flavor as the base for the dish.
02 - Adjust spice level by varying the amount of Cajun seasoning and hot sauce.
03 - If using brown rice, increase the broth and extend the simmering time until the rice is cooked.

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