Spicy Creole Jambalaya

local_grocery_store Ingredients

• 12 ounces Andouille sausage, sliced
• 1 pound Chicken thighs, boneless, skinless (cut into bite-sized pieces)
• 1 pound Shrimp, peeled and deveined
• 1 Onion, diced
• 1 Green bell pepper, diced
• 2 Celery stalks, diced
• 4 Garlic cloves, minced
• 1 can Canned diced tomatoes
• 2 cups Chicken broth
• 1 cup Long-grain white rice
• 2 tablespoons Creole seasoning
• 1 tablespoon Hot sauce
• 1 tablespoon Fresh thyme leaves, chopped
• to taste Salt
• to taste Black pepper
• for garnish Green onions, sliced

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat some oil over medium heat.
2. 2.Add the sliced Andouille sausage and cook until browned. Remove the sausage from the pot and set aside.
3. 3.In the same pot, add the chicken thighs and cook until browned. Remove the chicken from the pot and set aside.
4. 4.Add the diced onion, green bell pepper, celery, and minced garlic to the pot. Cook until the vegetables are softened.
5. 5.Return the sausage and chicken to the pot. Add the diced tomatoes, chicken broth, rice, Creole seasoning, hot sauce, and chopped thyme leaves. Season with salt and black pepper to taste.
6. 6.Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes, or until the rice is cooked and the flavors have melded together.
7. 7.Stir in the peeled and deveined shrimp, and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
8. 8.Serve the Spicy Creole Jambalaya hot, garnished with sliced green onions.
9. 9.Enjoy the vibrant flavors of New Orleans in every bite!

lightbulb_outline Tips

• chevron_rightFeel free to adjust the spice level by adding more or less hot sauce.
• chevron_rightFor a vegetarian version, you can omit the meat and add extra vegetables like okra or bell peppers.
• chevron_rightLeftovers make a delicious lunch the next day!