Jambalaya
A Creole rice dish consisting of meat, vegetables, and rice.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
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