Cajun & Creole

Classic Jambalaya

Name: Classic Jambalaya
Total time: 45 min
Yield: 5 servings
Cuisine: Cajun & Creole
Ingredients: 1 lb chicken thighs, diced; 1 lb andouille sausage, sliced; 2 cups long-grain white rice; 1 large green bell pepper, 1 onion, 2 celery stalks (all finely chopped); 4 cups chicken broth, 1 tbsp Cajun seasoning

Bold Creole one-pot cooking at its best — smoky andouille, tender chicken, and shrimp folded into saffron-kissed rice with the holy trinity of onion, celery, and bell pepper.

45 minutes

Serves 5

Dinner

Contains common allergens

celery

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Instructions

6 steps

1
Heat oil in a large Dutch oven over medium-high heat. Brown the sliced sausage for 5 minutes until crispy edges form.

2
Add the seasoned chicken pieces and sear for an additional 5-7 minutes until golden brown.
3
Stir in the chopped onion, celery, and bell pepper, cooking until the onions are translucent and fragrant.
4
Pour in the chicken broth, scraping up the flavorful browned bits from the bottom of the pot, and bring to a simmer.
5
Stir in the rice, cover tightly, and reduce heat to low. Simmer undisturbed for 25 minutes.
6
Remove from heat, let stand for 5 minutes, and fluff with a fork before serving.

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