Jambalaya Aka Creole 'paella' Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Gather all the ingredients and prepare them by chopping the vegetables, cleaning the mussels, and dicing the chicken.

2. 2

   Cook the Sausage

   In a large pot, heat the olive oil over medium heat. Add the Andouille sausage and sauté until browned, about 5 minutes.

3. 3

   Add Vegetables

   Add the chopped onion, bell pepper, celery, and minced garlic to the pot. Cook until the vegetables are soft, about 5-7 minutes.

4. 4

   Cook the Chicken

   Add the diced chicken breast to the pot and cook until it is no longer pink, about 5-7 minutes.

5. 5

   Add Rice and Seasonings

   Stir in the long-grain rice, Creole seasoning, black pepper, and salt. Mix well to coat the rice with the spices.

6. 6

   Add Broth and Wine

   Pour in the chicken broth and white wine, stirring to combine. Bring the mixture to a boil.

7. 7

   Simmer

   Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.

8. 8

   Add Corn and Seafood

   Stir in the corn, shrimp, and mussels. Cover and cook for an additional 5-7 minutes, or until the shrimp are pink and the mussels open.

9. 9

   Garnish and Serve

   Remove from heat and let it sit for a few minutes. Garnish with chopped parsley before serving.