Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp Recipe
SeriousEats.com
SeriousEats.com
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 1 (28-ounce; 795g) can peeled whole tomatoes, packed in juice (see note)
  • About 3 cups (720ml) homemade chicken stock or low-sodium store-bought broth, plus more as needed
  • 1 1/4 pounds (565g) boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon (15ml) vegetable, canola, or other neutral oil, plus more if needed
  • 3/4 pound (340g) cooked Cajun or Creole sausage, such as andouille or chaurice (or other similar smoked or spiced pork sausage), sliced into thin rounds
  • 1 medium yellow onion (8 ounces; 225g), diced
  • 2 medium green bell peppers (10 ounces total; 280g), stemmed, seeded, and diced
  • 4 celery ribs (6 ounces total; 170g), diced
  • 4 medium cloves garlic, minced
  • 1 teaspoon (5ml) tomato paste
  • 1 tablespoon (15ml) Louisiana-style hot sauce, plus more for serving
  • 2 teaspoons (10g) minced fresh thyme leaves or 1 teaspoon (5g) dried thyme
  • 1 teaspoon (5g) dried oregano
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon garlic powder
  • 2 bay leaves
  • 2 cups long-grain rice (12 ounces; 370g)
  • 3/4 pound (340g) peeled and deveined shrimp
  • 6 scallions, white and light green parts only, thinly sliced

Instructions

Comments

Log in or Register to write a comment.