Andouille Sausage Jambalaya W/ Creole Tomato Glaze Recipe

Cooking Instructions

1. 1

   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.

2. 2

   Brown the Meats

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

3. 3

   Add Garlic and Seasoning

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

4. 4

   Combine Rice and Broth

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

5. 5

   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.

6. 6

   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.

7. 7

   Serve

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