Creole Jambalaya Recipe From New Orleans

Jambalaya
Joff Lee/Photolibrary/Getty Images
  • 60 mins
  • Prep: 20 mins,
  • Cook: 40 mins
  • Yield: 4 servings
Ratings (11)

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.

This simple Jambalaya recipe is easy to make, reheats beautifully and is great for entertaining.

4 Large Servings of Creole Jambalaya

What You'll Need

  • 1 tablespoon vegetable oil
  • 4 ounces diced Andouille sausage or other 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

How 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, stirring occasionally, until lightly browned. Add the butter, chicken, onion, celery, bell pepper, salt, black pepper and garlic. Reduce the heat to low, cover, and cook 10 minutes, stirring occasionally, until vegetables are tender.
     
  2. 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.
     
  1. 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. Turn off the heat, let rest 5 ​minutes before fluffing with a fork. Serve with hot sauce.