Rye Free Creole Jambalaya

Total time1 hr 20 min

Prep time20 min

Cook time55 min

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Ingredients

6 servings

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
12 oz andouille sausage, sliced into ¼-inch rounds
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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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