Jambalaya Recipe

Directions

1. 1

   Prepare the Ingredients

   Begin by gathering all the ingredients. Chop the onion, green bell pepper, celery, and garlic. Slice the andouille sausage and chicken thighs into bite-sized pieces.

2. 2

   Sauté the Vegetables

   In a large pot, heat the olive oil over medium heat. Add the chopped onion, green bell pepper, and celery. Sauté for 5-7 minutes until the vegetables are tender and the onion is translucent.

3. 3

   Cook the Meats

   Add the sliced andouille sausage and chicken thighs to the pot. Cook for another 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.

4. 4

   Add Garlic and Tomatoes

   Stir in the minced garlic, canned diced tomatoes (with their juices), and the Creole seasoning. Cook for 2-3 minutes until the garlic is fragrant.

5. 5

   Combine Rice and Liquids

   Pour in the chicken broth and add the rice, bay leaves, salt, and black pepper. Stir well to combine all ingredients.

6. 6

   Simmer the Jambalaya

   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the rice is cooked and has absorbed the liquid.

7. 7

   Add Shrimp

   Once the rice is cooked, add the raw shrimp to the pot. Stir gently and cover again. Cook for an additional 5-7 minutes, until the shrimp are pink and opaque.

8. 8

   Finish and Serve

   Remove the bay leaves. Stir in chopped parsley and adjust seasoning if needed. Serve hot, topped with grated Parmesan cheese.