Creole Jambalaya

Straight from New Orleans' famous French Quarter, this Creole favorite is a descendant of the Spanish paella. Featuring local ingredients, and a healthy dose of French flair, Jambalaya has been a Louisiana favorite for over a century.

This simple Jambalaya recipe is easy to make, re-heats beautifully, and is great for entertaining.

4 Large Servings of Creole Jambalaya

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients:

• 1 tablespoon vegetable oil
• 4 ounces diced Andouille sausage, or other smoked spicy sausage
• 1 tablespoon butter
• 1/2 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 chopped onion
• 1/2 cup diced celery
• 1/2 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 1/2 cups uncooked long-grain rice
• 2 3/4 cups chicken broth
• 1 tablespoon paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cayenne pepper
• 1 (14.5-ounce) can diced tomatoes
• 12 large shrimp, peeled, deveined, and cut in quaters
• 1/2 bunch green onions, thinly sliced
• Louisiana hot sauce, to taste

Preparation:

1. Heat the vegetable oil in a Dutch oven, or deep skillet, over med-high heat. Add the sausage to the pan, and cook 5 minutes, stirring occasionally, until lightly browned. Add the butter, chicken, onion, celery, bell pepper, salt, black pepper and garlic. Reduce the heat to low, cover, and cook 10 minutes, stirring occasionally, until vegetables are tender.
   
   
2. Add the rice, and stir until completely coated with oil. Add the broth, paprika, thyme, cayenne, and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes.
   
   
3. Uncover, add the tomatoes and cook about 10 minutes, until the liquid is absorbed. Stir in shrimp and green onions, cover, and cook 5 minute. Turn off the heat, let rest 5 minuets before fluffing with a fork. Serve with hot sauce.

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