Classic New Orlean's Creole Jambalaya (One Pot)
Creole Jambalaya is a tomato-based rice dish that is ready in less than an hour and tastes like it has been cooking all day. It has so much flavor - like taking a trip to New Orleans without leaving the house.
Servings: 4
Calories: 753kcal
Equipment
- a large pot
- measuring spoons
- measuring cups
Ingredients
- ⅓ cup butter
- ½ cup onion, diced
- ½ cup green bell pepper, diced
- ½ cup celery, diced
- 1 tablespoon garlic, minced
- ½ cup green onions, chopped
- 1 ½ cups raw chicken thighs, diced
- 1 ½ cups andouille or hot smoked sausage, diced
- 2 14 oz can diced tomatoes with juice
- ⅓ cup tomato paste
- 1 cup chicken broth
- 1 bay leaf
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon Tony Chachere's Creole Seasoning
- 1 cup white or long grain rice uncooked and rinsed
Instructions
- Heat a large pot on the stove over medium heat. While the pot is heating up, dice up onions, garlic, celery, and bell pepper.
- Once the pot is warm, melt the butter.⅓ cup butter
- When the butter is melted, add diced white onion, bell pepper, celery, and garlic.½ cup onion, diced, ½ cup green bell pepper, diced, ½ cup celery, diced, 1 tablespoon garlic, minced
- Cook until onions are translucent.
- Next, add the green onions, chicken thighs, and andouille sausage.½ cup green onions, chopped, 1 ½ cups raw chicken thighs, diced, 1 ½ cups andouille or hot smoked sausage, diced
- Cook for about five minutes, until the chicken is mostly white - it is okay if it is not fully cooked.
- Now add chicken broth and use it to deglaze the bottom of the pot.1 cup chicken broth
- Then add tomato paste, diced tomatoes, salt, cayenne pepper, Tony's, and the bay leaf. Mix everything together and make sure the tomato paste gets evenly encorporated.2 14 oz can diced tomatoes with juice, ⅓ cup tomato paste, 1 bay leaf, ½ teaspoon kosher salt, ¼ teaspoon cayenne pepper, ¼ teaspoon Tony Chachere's Creole Seasoning
- Bring to a boil and simmer for about 10 minutes.
- Finally, add rice and mix to combine.1 cup white or long grain rice
- Simmer for 25 - 30 minutes until all of the liquid is absorbed.
- Fluff with a fork and serve immediately.
Notes
Tips
- You can very easily double this recipe for a larger group. It makes almost exactly four servings, so doubled it can serve a crowd really well.
- I love making this recipe with fresh tomatoes from our garden. Since the tomatoes aren't in juice, I like to add about ½ a cup of extra chicken broth to make up for it.
- Try this recipe using different proteins - a lot of people like to make it with shrimp as well, but my husband thinks combining shrimp and sausage is a crime, so we just stick to chicken and sausage.
Nutrition
Serving: 1cup | Calories: 753kcal | Carbohydrates: 46g | Protein: 40g | Fat: 45g | Saturated Fat: 19g | Cholesterol: 199mg | Sodium: 1703mg | Potassium: 929mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1218IU | Vitamin C: 29mg | Calcium: 71mg | Iron: 3mg
