This recipe has me thinking of my last trip to New Orleans. We enjoyed the beignets but absolutely loved the Jambalaya! The andouille, shrimp and Creole seasoning sent my tastebuds to heaven. Check out the quick video below:
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Prep Time: 10 minutes
Total Time: 1 hour
- 2 Tbsp. olive oil
- 1 lb. boneless, skinless chicken thighs, chopped into 1” pieces
- 1 lb. andouille sausage, sliced into rounds
- 1 lb. shrimp, peeled and deveined
- 2 celery stalks, diced
- 1 med. onion, diced
- 3 Tbsp. garlic, minced
- 3 lg. green bell peppers, diced/li>
- 1 jalapeno, diced
- 2 Tbsp. tomato paste
- 1-14.5 oz can diced tomatoes
- 3 Cup chicken stock
- 2 tsp. worcestershire sauce
- 4 tsp. Louisiana hot sauce
- 1-½ Cup long grain white rice, rinsed
- 4 Tbs. Creole Spice – divided (more or less depending on brand)
- 1 bay leaf
- green onion for garnish
- In a small bowl toss diced chicken with 1 Tbs. Creole seasoning. In a large pot or dutch oven, heat oil over medium-high heat. Add chicken and brown on all sides, add the andouille sausage and cook for another 3-5 minutes.
- Add the celery, onion, green peppers and jalapeno to the pot and saute for another 5 minutes or until the onion is translucent. Add the garlic and cook until fragrant, 30 seconds.
- Add the remaining Creole seasoning and tomato paste, stir until combined and cook for 1 minute. Add the rice and cook for an additional 2 minutes.
- Add the tomatoes, chicken stock, worcestershire sauce, hot sauce and bay leaf. Bring to a boil, cover, reduce heat, and simmer for 20 minutes.
- Add shrimp to the pot, stir to combine, cover and simmer an additional 5-10 minutes or until the shrimp is pink and tender. Remove from heat and let sit 10 minutes for flavors to come together. Serve with hot sauce and green onion.