Ingredientes para American Kitchen Classic Creole Jambalaya
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken thighs
- 1 pound Andouille sausage
- 1 large onion
- 1 green bell pepper
- 1 red bell pepper
- 2 stalks celery
- 4 cloves garlic
- 1 (28-ounce) can crushed tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1/2 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 large onion
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon salt
- 4 cups chicken broth
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this American Kitchen Classic Creole Jambalaya? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar American Kitchen Classic Creole Jambalaya
- Heat 2 tablespoons of olive oil in a large (6-quart) saucepan or Dutch oven over medium-high heat until shimmering.
- Add 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces, and 1 pound Andouille sausage, sliced into 1/2-inch thick rounds. Cook for 4-5 minutes, or until browned, stirring occasionally.
- Add 1 large onion, chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; and 2 stalks celery, chopped. Cook and stir for 3-5 minutes, or until vegetables are crisp-tender.
- Add 4 cloves garlic, minced.
- Cook for 1 minute, or until fragrant.
- Add one (28-ounce) can of crushed tomatoes (undrained), 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.
- Create an open space in the center of the pan. Evenly sprinkle 2 cups long-grain white rice into the bottom of the pan.
- Pour 4 cups of chicken broth into the pan. Do not stir.
- Cover the pan tightly.
- Reduce heat to medium-low and simmer for 25-30 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during cooking.
- Remove from heat and stir in 1/2 teaspoon red pepper flakes (or more, to taste).
- Let stand, covered, for 5 minutes before fluffing with a fork and serving. (Optional: Stir in 1 pound cooked shrimp or crayfish during the last 5 minutes of cooking.)
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
11g
Fat
32g
Carbs
9g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Side Dishes Beef Poultry American Southern United States Easy Beginner Cook Diabetic Chicken Creole Dietary Meat Beef Sausage Chicken Thighs Legs Taste Mood Savory Presentation Served Hot 4 Hours Or Less
