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American Kitchen Classic Creole Jambalaya Recipe

Indulge in the rich flavors of New Orleans with this authentic Creole Jambalaya recipe! A vibrant "red" jambalaya, traditionally enjoyed on Louisiana plantations, this recipe offers a delicious twist on a classic. While seafood (like crayfish or shrimp) is traditionally included, we offer a flexible recipe to suit all palates. Elevate your weeknight dinner with this flavorful and aromatic dish, perfect for a family gathering or a special occasion. Learn how to create this iconic Creole masterpiece in your own kitchen!

Prep Time 20 mins
Cook Time 75 mins
Calories 418.1 kcal
Protein 49g
Rating 4.5 (4 Reviews)
American Kitchen Classic Creole Jambalaya 71

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for American Kitchen Classic Creole Jambalaya

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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.)

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