Your session has expired.

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 750kcal 37%
Fat 25g 38%
Saturated Fat 8g 40%
Carbohydrates 90g 30%
Fiber 6g 24%
Sugar 10g 20%
Protein 40g 80%
Cholesterol 150mg 50%
Sodium 1,200mg 50%

Percent Daily Values are based on a 2,000 calorie diet.

seriouseats.com

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 5m

Cook 1h 40m

Total 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.

Ingredients

8 servings

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)