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A traditional jambalaya recipe in a skillet.

Creole Jambalaya

This hearty jambalaya brings the bold flavors of the South right to your kitchen with a combination of chicken thighs, andouille sausage, and shrimp. It's a one-skillet wonder that promises a deliciously satisfying meal, with options to adjust the heat to your liking. This jambalaya is a true celebration of Creole cooking, perfect for a cozy dinner or a festive gathering.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 33 minutes
Servings: 8 servings
Calories: 471kcal
Author: Pat Nyswonger

Ingredients

  • 4 tablespoons olive oil divided
  • 1 pound chicken thighs skinless, boneless
  • 10 ounces andouille smoked sausage cut in ½-inch rounds
  • 1 medium yellow onion
  • 2 celery ribs cut in ½-inch slices
  • ½ red bell pepper cut in 1-inch pieces
  • ½ green bell pepper cut in 1-inch pieces
  • ½ yellow bell pepper cut in 1-inch pieces
  • 4 garlic cloves finely minced
  • 1-¼ cups long-grain white rice uncooked
  • 2 tablespoons Creole seasoning
  • 1 teaspoon smoky paprika
  • 1 (15 oz. can) diced tomatoes
  • 2 cups chicken broth
  • 2 bay leaves
  • 1 sprig of fresh thyme
  • 1 pound medium shrimp peeled and deveined
  • ½ cup sliced green onions

Instructions

  • Preheat the oven to 350°F.
  • Heat 2 tablespoons of the oil in a large skillet set over medium-high heat.
  • Add the chicken and sausage, sauté until browned then remove and reserve on a plate.
  • In the same skillet, heat the remaining oil. Add the onion, celery and the bell peppers. Sauté for 3-4 minutes until barely tender, add the garlic, rice and spices. Stir until the oil has coated the rice grains and the garlic is fragrant, about 2-3 minutes. Pour in the tomatoes and the chicken broth.
  • Add the bay leaves and thyme sprig and stir well to combine. Return the chicken and sausage to the skillet.
  • Bring the skillet to a boil, cover and transfer to the preheated oven. Cook for 15-20 minutes, until all the liquid has been absorbed.
  • Remove from the oven and add the shrimp to the top of the mixture. Cover the skillet and and return it to the oven and bake until the shrimp are cooked through and turn pink, about 5 minutes.
  • Remove and discard the bay leaves and the thyme sprig. With a fork, stir the jambalaya to fluff the rice and sprinkle with the chopped green onions.

Notes

  • Finishing the jambalaya in the oven will maintain an even heat and prevents over stirring and sticking to the skillet bottom.
  • If you like a spicy kick to your jambalaya add ¼ to ½ teaspoon of red pepper flakes when adding the spices.
  • Long-grain rice such as basmati works well in this dish.

Nutrition

Serving: 1serving | Calories: 471kcal | Carbohydrates: 29g | Protein: 27g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 159mg | Sodium: 876mg | Potassium: 468mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1155IU | Vitamin C: 33mg | Calcium: 65mg | Iron: 2mg