Creole Jambalaya
Ready In: 50 mins
Serves: 4-6
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3⁄4 lb boneless skinless chicken thighs, cut into 1-inch chunks
- 1⁄2 lb andouille sausages or 1⁄2 lb hot Italian sausage, cut into 1/2-inch slices
- 1 medium onion, diced
- 2 -3 garlic cloves, minced
- 1 celery rib, chopped
- 1⁄2 green pepper, diced
- 2 tablespoons creole seasoning
- 1 tablespoon tomato paste
- 1 cup canned diced tomato, with juices
- 1 cup chicken stock
- 12 large shrimp, deveined, shells intact
- 1 cup long grain rice
- 2 scallions, chopped (optional)
- 1⁄4 cup fresh parsley, chopped (optional)
Directions
- Heat oil and butter in a large pot over medium-high heat. Add chicken, saute until brown.
- Add sausage, onions, garlic, celery, green pepper and spice mix. Saute stirring occasionally until onions and pepper are tender.
- Add tomato paste, canned tomatoes, chicken stock. Stir until well combined.
- Reduce heat to low and add shrimp and rice stirring once.
- Cover and let simmer for 20 minutes without stirring.
- Remove from heat and stir once. Let rest for 5 minutes before serving.
- Spoon into serving bowls and top with chopped scallions and fresh parsley. Serve with a baguette and some good white wine.
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