Creole Style Jambalaya

Creole Style Jambalaya is a flavorful and spicy one-pot dish that originated in the Caribbean and is popular in Martinican cuisine. This dish is a delicious combination of rice, vegetables, and a variety of meats, all cooked together to create a rich and satisfying meal.

Gluten Free Dairy Free Main Course Martinican Creole Jambalaya Rice Spicy
Creole Style Jambalaya

Ingredients

  • 1 lb Andouille sausage, sliced
  • 1 lb chicken thighs, diced
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 3 cups chicken broth
  • 1 1/2 cups long grain white rice
  • 2 tsp Creole seasoning
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • Salt and pepper to taste
  • 2 green onions, chopped (for garnish)

Instructions

  1. In a large pot or Dutch oven, cook the Andouille sausage over medium heat until browned. Remove and set aside.
  2. Add the diced chicken thighs to the pot and cook until browned. Remove and set aside with the sausage.
  3. In the same pot, sauté the onion, bell pepper, and celery until softened. Add the minced garlic and cook for an additional minute.
  4. Stir in the diced tomatoes, chicken broth, rice, Creole seasoning, thyme, cayenne pepper, salt, and pepper.
  5. Return the cooked sausage and chicken to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
  6. Remove from heat and let the jambalaya sit, covered, for 5 minutes before fluffing with a fork.
  7. Garnish with chopped green onions before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
20g
Fat
10g

Supplies

Large pot or Dutch oven Cooking spoon Cutting board Knife Measuring cups and spoons

Tools

Stove

Serving suggestions

Creole Style Jambalaya is traditionally served as a main course, accompanied by a side of cornbread or a fresh green salad.

Tips & tricks

For an extra kick of heat, add a few dashes of hot sauce to the jambalaya before serving.

Cost

$20