North American

Jambalaya

Name: Jambalaya
Total time: 60 min
Yield: 5 servings
Cuisine: North American
Ingredients: 1.5 cups long-grain white rice; 1 lb chicken breast (diced); 1/2 lb smoked sausage (sliced); 1/2 lb large shrimp (peeled); 1 can (14.5 oz) diced tomatoes; 1 green bell pepper (diced); 1 onion (diced); 3 cups chicken broth; 2 tbsp Creole seasoning

A Creole rice dish consisting of meat, vegetables, and rice.

60 minutes

Serves 5

Dinner

Contains common allergens

Seafood Shellfish

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Instructions

6 steps

1
Heat 1 tbsp of oil in a large pot or Dutch oven over medium-high heat. Add the chicken and sausage, cooking for 5-7 minutes until deeply browned. Remove the meat and set aside.

2
In the same pot with the rendered fat, sauté the diced onion and bell pepper for 5 minutes until soft and aromatic, scraping up the browned bits from the bottom.
3
Stir in the uncooked rice and Creole seasoning, toasting the rice for 2 minutes to enhance its flavor.
4
Return the chicken and sausage to the pot. Pour in the diced tomatoes (with their juices) and the chicken broth. Bring the mixture to a rolling boil.
5
Reduce the heat to low, cover tightly with a lid, and simmer undisturbed for 20 minutes until the rice is tender and has absorbed most of the liquid.
6
Remove the lid, quickly stir in the raw shrimp, and cover again. Turn off the heat and let it rest for 5 minutes until the shrimp are pink and cooked through. Fluff with a fork and serve.

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