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Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp Recipe

Name: Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp Recipe
Prep time: 5 min
Cook time: 100 min
Total time: 105 min
Yield: 8
Ingredients: 1 (28-ounce; 795g) can peeled whole tomatoes, packed in juice (see note); About 3 cups (720ml) homemade chicken stock or low-sodium store-bought broth, plus more as needed; 1 1/4 pounds (565g) boneless, skinless chicken thighs; Kosher salt and freshly ground black pepper; 1 tablespoon (15ml) vegetable, canola, or other neutral oil, plus more if needed; 3/4 pound (340g) cooked Cajun or Creole sausage, such as andouille or chaurice (or other similar smoked or spiced pork sausage), sliced into thin rounds; 1 medium yellow onion (8 ounces; 225g), diced; 2 medium green bell peppers (10 ounces total; 280g), stemmed, seeded, and diced; 4 celery ribs (6 ounces total; 170g), diced; 4 medium cloves garlic, minced; 1 teaspoon (5ml) tomato paste; 1 tablespoon (15ml) Louisiana-style hot sauce, plus more for serving; 2 teaspoons minced fresh thyme leaves or 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/4 teaspoon cayenne pepper, or to taste; 1/4 teaspoon garlic powder; 2 bay leaves; 2 cups long-grain rice (12 ounces; 370g); 3/4 pound (340g) peeled and deveined shrimp; 6 scallions, white and light green parts only, thinly sliced

Prep Time

Cook Time

1h 40m

Total Time

1h 45m

This Creole-style red jambalaya is a hearty, flavorful dish featuring chicken, sausage, and shrimp. With a base of long-grain rice, tomatoes, and a blend of spices, it's a one-pot wonder that's perfect for a gathering or weeknight dinner. Louisiana-style hot sauce adds a kick, and scallions provide a finishing touch.

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Ingredients

Servings: 8

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1 (28-ounce; 795g) can peeled whole tomatoes, packed in juice (see note)

About 3 cups (720ml) homemade chicken stock or low-sodium store-bought broth, plus more as needed

1 1/4 pounds (565g) boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper

1 tablespoon (15ml) vegetable, canola, or other neutral oil, plus more if needed

3/4 pound (340g) cooked Cajun or Creole sausage, such as andouille or chaurice (or other similar smoked or spiced pork sausage), sliced into thin rounds

1 medium yellow onion (8 ounces; 225g), diced

2 medium green bell peppers (10 ounces total; 280g), stemmed, seeded, and diced

4 celery ribs (6 ounces total; 170g), diced

4 medium cloves garlic, minced

1 teaspoon (5ml) tomato paste

1 tablespoon (15ml) Louisiana-style hot sauce, plus more for serving

2 teaspoons minced fresh thyme leaves or 1 teaspoon dried thyme

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper, or to taste

1/4 teaspoon garlic powder

2 cups long-grain rice (12 ounces; 370g)

3/4 pound (340g) peeled and deveined shrimp

6 scallions, white and light green parts only, thinly sliced

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp Recipe

Ingredients

Steps

Nutrition Facts

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts