Andouille Sausage Jambalaya w/ Creole Tomato Glaze Recipe

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion, bell pepper, and celery. Sauté until the vegetables are soft, about 5 minutes.

Brown the Meats

Add the sliced Andouille sausage and chicken thighs to the pot. Cook until browned on all sides, about 7-10 minutes.

Add Garlic and Seasoning

Stir in the minced garlic, Creole seasoning, salt, and black pepper. Cook for an additional minute until fragrant.

Combine Rice and Broth

Add the long-grain rice, vegetable broth, diced tomatoes, and bay leaves. Stir well to combine.

Simmer the Jambalaya

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

Add Shrimp

In the last 5 minutes of cooking, add the shrimp to the pot and stir gently. Cook until the shrimp are pink and cooked through.

Serve

Remove the bay leaves, taste, and adjust seasoning if necessary. Serve hot with a drizzle of Creole tomato glaze on top.