American Kitchen Classic Creole Jambalaya Recipe

Ingredients for American Kitchen Classic Creole Jambalaya

• Vegetable Oil
• Boneless Skinless Chicken Thighs
• Andouille Sausage
• Red Onion
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• Diced Tomatoes
• 2 bay leaves
• Dried Thyme Leaves
• Kosher Salt
• Ground Black Pepper
• Long Grain White Rice
• 4 cups chicken broth
• Crushed Red Pepper Flakes

How to Make American Kitchen Classic Creole Jambalaya

1. Heat 2 tablespoons of olive oil in a large (6-quart) saucepan or Dutch oven over medium-high heat until shimmering.
2. 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.
3. 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.
4. Add 4 cloves garlic, minced.
5. Cook for 1 minute, or until fragrant.
6. 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.
7. Create an open space in the center of the pan. Evenly sprinkle 2 cups long-grain white rice into the bottom of the pan.
8. Pour 4 cups of chicken broth into the pan. Do not stir.
9. Cover the pan tightly.
10. 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.
11. Remove from heat and stir in 1/2 teaspoon red pepper flakes (or more, to taste).
12. 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.)