Emulsifier Free Dutch Oven Jambalaya
Total time1 hr 20 min
Prep time20 min
Cook time55 min
4.5(3)
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Learn more →Ingredients
6 servings
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp vegetable oil
- 12 oz andouille sausage, sliced into ¼-inch rounds
- 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 dried thyme
- 1 tsp smoked paprika
- 2 bay leaves
- 1 lb large shrimp (21–25 count), peeled and deveined
For serving
- 3 scallions, thinly sliced
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Season the chicken pieces with the kosher salt and black pepper. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat until shimmering.
- 2
Add the andouille sausage rounds in a single layer and cook, undisturbed, for 2–3 minutes until browned on the cut side, then stir and cook 1 minute more. Transfer the sausage to a plate.
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