Emulsifier Free Creole Jambalaya
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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
- 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.
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