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Creole Jambalaya Recipe

Name: Blue Bayou Restaurant & Oyster Bars Creole Jambalaya Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Creole
Ingredients: 1 lb boneless skinless chicken thighs, trimmed and cut into 1-inch pieces; 12 oz andouille sausage, sliced 1/4-inch thick (or smoked kielbasa); 2 tb s vegetable oil (or canola); 1 tb s unsalted butter; 1 cup yellow onion, medium, diced; 1 cup green bell pepper, diced; 3 tb s celery stalks, diced; 4 cloves garlic, minced; 1 cup mirepoix carrots, diced (optional); 14.5 oz fire-roasted diced tomatoes (with juices); 3 cups low-sodium chicken broth; 1 tb s tomato paste; 1 tsp Worcestershire sauce; 2 cups long-grain white rice, rinsed until water runs clear; 2 each bay leaves; 2 tb s Creole seasoning (or 1 tsp paprika + 1 tsp garlic powder + 1 tsp onion powder + 1/2 tsp cayenne); 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp smoked paprika; 1 tsp salt; 1 tsp black pepper; 1 tsp cayenne pepper (adjust to heat preference); 2 tb s fresh parsley, chopped (for garnish); 3 each green onions, sliced (for garnish)

Inspired by Blue Bayou Restaurant & Oyster Bar

Time1h 5m

Serves6

A Louisiana tradition with chicken and andouille sausage smothered with spices and white rice.

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Ingredients

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Protein & Meat

1 lb boneless skinless chicken thighs, trimmed and cut into 1-inch pieces

12 oz andouille sausage, sliced 1/4-inch thick (or smoked kielbasa)

2 tb s vegetable oil (or canola)

1 tb s Unsalted butter

Holy Trinity & Vegetables

1 cup yellow onion, medium, diced

1 cup Green bell pepper, diced

3 tb s celery stalks, diced

4 cloves Garlic, minced

1 cup mirepoix carrots, diced (optional)

Liquids & Tomatoes

14 1/2 oz fire-roasted diced tomatoes (with juices)

3 cups low-sodium chicken broth

1 tb s tomato paste

1 tsp Original Worcestershire Sauce

Rice & Staples

2 cups long-grain white rice, rinsed until water runs clear

2 each bay leaves

Seasonings & Herbs

2 tb s Creole seasoning (or 1 tsp paprika + 1 tsp garlic powder + 1 tsp onion powder + 1/2 tsp cayenne)

1 tsp dried thyme

1 tsp Dried oregano

1 tsp Smoked paprika

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp cayenne pepper (adjust to heat preference)

2 tb s Fresh parsley, chopped (for garnish)

3 each green onions, sliced (for garnish)

Method

Prepare Ingredients

Prep

Trim and cut chicken thighs into 1-inch pieces. Slice andouille sausage into 1/4-inch rounds. Dice onion, bell pepper and carrots; slice celery; mince garlic. Rinse rice in cold water until water runs clear and drain well.

Brown Proteins

Heat a large heavy-bottomed Dutch oven or deep skillet over medium-high heat. Add 1 tablespoon vegetable oil. When hot, add andouille sausage in a single layer and brown 2–3 minutes per side until caramelized. Transfer sausage to a plate and set aside.

Reduce heat to medium. Add remaining 1 tablespoon oil and 1 tablespoon butter. When butter melts and foams, add chicken pieces in a single layer (do not overcrowd; brown in two batches if necessary). Sear 3–4 minutes per side until golden but not fully cooked through. Transfer chicken to the plate with sausage.

Build the Base (Holy Trinity)

Add the diced onion, bell pepper, celery (and carrots if using) to the pot. Sauté over medium heat, stirring occasionally, until softened and beginning to brown, about 6–8 minutes.

Add minced garlic and cook 30–60 seconds until fragrant.

Stir in the tomato paste and cook 1–2 minutes to caramelize and deepen flavor.

Add the diced tomatoes with their juices and scrape up any browned bits from the bottom of the pot with a wooden spoon.

Season & Simmer

Return the browned chicken and sausage to the pot. Sprinkle in Creole seasoning, dried thyme, oregano, smoked paprika, salt, black pepper and cayenne. Stir to coat proteins and vegetables evenly.

Pour in chicken broth and Worcestershire sauce. Add bay leaves. Bring mixture to a gentle boil over medium-high heat.

Taste the broth for seasoning and adjust salt, pepper or cayenne as needed. Reduce heat to a simmer.

Cook Rice & Finish Jambalaya

Stir in the rinsed rice, making sure rice is evenly distributed. Return to a low boil, then reduce heat to low, cover tightly with lid, and simmer gently without stirring for 18–22 minutes, or until rice is tender and liquid is absorbed.

After rice is cooked, remove pot from heat. Let rest, covered, 5–10 minutes to steam. Remove and discard bay leaves.

Gently fluff jambalaya with a fork, folding in chopped parsley and sliced green onions. Adjust seasoning if necessary.

Serve

Spoon jambalaya into bowls and garnish with additional chopped parsley and green onions. Serve hot with crusty bread or a simple green salad.