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Creole Style Red Jambalaya Chicken Sausage Shrimp Recipe

Creole Style Red Jambalaya Chicken Sausage Shrimp Recipe - Easy Family Meal

A steaming bowl of Creole Style Red Jambalaya Chicken Sausage Shrimp sitting on your table, ready to capture the attention and tempt the taste buds of everyone nearby. The aroma wafts through the air, a blend of smoked sausage, succulent shrimp, and spices that awaken the senses. 
Growing up in a kitchen filled with vibrant flavors, I learned that cooking is not just about sustenance; it’s about creating memories. My love for Creole cooking runs deep, and Jambalaya is a dish that stands out. It's versatile, filling, and perfect for gatherings.
Let’s explore the creation of this gem together. I’ll guide you through the ingredients, the process of making it, and some personal tips to elevate your cooking game. By the end of this journey, you’ll have not just a recipe but a delightful experience to share with family and friends.
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Prep Time 5 minutes
Cook Time 1 hour
Rest Time 1 hour
Total Time 2 hours 5 minutes
Servings: 8
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 1/4 pounds boneless, skinless chicken thighs, trimmed
  • 3/4 pound smoked Andouille or Creole-style sausage, sliced
  • 3/4 pound peeled and deveined shrimp
  • 1 can whole peeled tomatoes, packed in their natural juices
  • 3 About cups homemade chicken broth or low-sodium store-bought stock
  • 2 cups long-grain white rice
  • 1 medium yellow onion, finely chopped
  • 2 medium green bell peppers, seeded and chopped
  • 4 celery stalks, diced
  • 6 scallions, white and pale green parts thinly sliced
  • 4 medium garlic cloves, minced
  • 1 tablespoon neutral oil , plus extra if needed
  • 1 teaspoon tomato paste
  • 1 tablespoon Louisiana-style hot sauce, plus extra for garnish
  • 2 teaspoons fresh thyme leaves, chopped
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper, adjust to taste
  • 1/4 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 dried bay leaves
  • 1 tablespoon fresh lemon juice
  • Kosher salt and freshly ground black pepper, to taste

Method
 

Step 1: Prepare the Ingredients
  1. Start by gathering and prepping all your ingredients. This includes chopping the onions, celery, and bell peppers, as well as mincing the garlic. Having everything ready allows for a smooth cooking process.
Step 2: Sear the Chicken and Sausage
  1. In a large pot, heat the neutral oil over medium heat. Add the chicken thighs and sliced sausage, cooking until the chicken is browned, about 5-7 minutes. This is where the magic begins—the smell will be mouth-watering.
Step 3: Add the Vegetables
  1. Once the chicken and sausage are browned, toss in the onions, bell peppers, celery, and scallions. Stir everything together and cook until the veggies are softened, around 3-4 minutes. Add in the garlic and cook for another minute, allowing the flavors to blend.
Step 4: Incorporate Tomatoes and Spices
  1. Stir in the can of whole peeled tomatoes, breaking them up with a spoon. Add the tomato paste, thyme, oregano, cayenne, garlic powder, and smoked paprika. Let the mixture bubble away for about 5 minutes. This is when all those delicious flavors coalesce.
Step 5: Add Rice and Broth
  1. Pour in the chicken broth and bring the mixture to a gentle simmer. Once simmering, add the rice and stir well, ensuring it’s all combined. Toss in the bay leaves, which add depth to the dish.
Step 6: Simmer
  1. Reduce the heat to low, cover the pot, and let it cook for about 20 minutes. Resist the urge to peek—let the rice absorb those flavors.
Step 7: Make Room for Shrimp
  1. After 20 minutes, gently fold in the shrimp. Cover the pot again and let it cook for an additional 5-7 minutes, or until the shrimp turn pink and are cooked through.
Step 8: Finish and Serve
  1. Remove the bay leaves, then squeeze fresh lemon juice over the dish. Taste for seasoning and adjust with salt, pepper, or additional hot sauce as needed. Serve hot, garnished with fresh scallions.

Notes

  • Use Quality Ingredients: When it comes to the sausage and broth, quality makes a difference. Look for Andouille sausage made with pork and spices for an authentic taste.
  • Don’t Rush the Searing: Allow the chicken and sausage to brown properly for deeper flavor. This step is crucial.
  • Adjust the Heat: The cayenne can be adjusted based on your spice tolerance. Start with less if you’re unsure and add more to taste.
  • Let It Rest: After cooking, let your Jambalaya sit for a few minutes before serving. This allows the flavors to meld more.
  • Save Leftovers: This dish tastes even better the next day. The flavors develop more as it sits.