Creole Jambalaya Recipe
A Louisiana Creole rice dish with fresh vegetables, spicy andouille sausage, spicy tasso ham, chicken and shrimp topped with a spicy Creole tomato sauce
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Ingredients
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Proteins
Vegetables
Grains
Spices and Seasonings
Liquids
Method
Preparation
- 1
Prepare the Ingredients
Chop the onion, green bell pepper, celery, and green onions. Mince the garlic. Cut the chicken breast into bite-sized pieces. Slice the andouille sausage and tasso ham.
Cooking
- 2
Cook the Proteins
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the andouille sausage and tasso ham. Cook until browned, about 5 minutes. Add the chicken pieces and cook until no longer pink, about 5-7 minutes.
- 3
- 4
Add the Rice and Spices
Stir in the rice, Cajun seasoning, bay leaves, salt, black pepper, and cayenne pepper. Mix well to coat the rice with the oils and spices.
- 5
Add Liquids
Pour in the chicken broth and diced tomatoes. Stir well, bring to a boil, then reduce heat to low. Cover the pot and simmer for about 20 minutes.
- 6
Add Shrimp
After 20 minutes, add the shrimp to the pot, stir gently, cover, and cook for an additional 5-7 minutes until the shrimp are cooked through and the rice is tender.
- 7
Garnish and Serve
Remove the bay leaves. Garnish with sliced green onions before serving. Enjoy your Creole Jambalaya!
