American
Creole Chicken, Sausage and Shrimp Jambalaya
Creole-style Louisiana jambalaya with chicken, andouille, shrimp, rice, tomatoes, the trinity, paprika, cayenne, and scallions.
8 servings · 35 minutes prep · 65 minutes cook
Ingredients
Main
- 1 1/2 lb boneless chicken thighs, cut into chunks
- 12 oz andouille sausage, sliced
- 1 lb peeled shrimp
- 2 tbsp avocado oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 3 celery ribs, diced
- 4 garlic cloves, minced
- 2 cups long-grain rice, rinsed
- 1 can crushed tomatoes, 14.5 oz
- 3 cups chicken stock
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp dried thyme
- 2 bay leaves
- 3 scallions, sliced
Directions
Brown, Simmer, and Finish
- Brown boneless chicken thighs in avocado oil in a Dutch oven, about 5 minutes. Add andouille sausage and brown for 3 minutes. Use the time as a guide; continue only until a deep brown crust forms on the contact surfaces.
- Add yellow onion, green bell pepper, and celery rib; cook until softened, about 6 minutes. Add garlic and cook for 1 minute.
- Stir in long grain rice, crushed tomatoes, low sodium chicken stock, kosher salt, black pepper, paprika, cayenne pepper, dried thyme, and bay leaf.
- Bring to a simmer, cover tightly, and cook over low heat until the rice is nearly tender, 22-25 minutes.
- Fold in shrimp, cover, and cook until the shrimp are opaque and {{temperature:145°F}}, the thickest chicken pieces are at least {{temperature:165°F}}, and the rice is tender, 5-7 minutes.
- Rest covered for 10 minutes. Fluff and garnish with scallions.
