Citric Acid Free Creole Jambalaya

Total time1 hr 20 min

Prep time20 min

Cook time55 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
12 oz andouille sausage, sliced into ¼-inch rounds
Aidells All Natural Cajun Style Andouille Smoked Sausage Made with Pork - 12 Oz Holmes Smokehouse Andouille Sausage - 14 Oz Gilberts Chicken Sausage Andouille - 10 Oz Hemplers Andouille Smoked Sausage - 16 Oz Sausages by Amylu Antibiotic Free Andouille Chicken Sausages - 9 Oz.
See all
1 lb large shrimp (21–25 count), peeled and deveined
2 tbsp vegetable oil
1 medium yellow onion, diced
1 medium green bell pepper, diced
3 stalks celery, diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, with juices
2 tbsp tomato paste
2 ½ cups low-sodium chicken broth
1 ½ cups long-grain white rice, uncooked
2 tsp creole seasoning
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried oregano
½ tsp cayenne pepper
2 bay leaves
1 tsp worcestershire sauce
½ tsp hot sauce, plus more for serving
salt and pepper, to taste

For serving

3 green onions, thinly sliced (optional)
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the chicken pieces dry and season all over with salt, pepper, and 1 tsp of the Creole seasoning. Heat the vegetable oil in a large (6-quart) Dutch oven over medium-high heat until shimmering.
2
Add the chicken in a single layer and sear, undisturbed, for 3–4 minutes until the underside is golden and releases easily from the pot. Flip and cook 2 minutes more, then transfer to a plate. The chicken will not be cooked through at this stage.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!