Creole
Creole Red Jambalaya with Chicken, Andouille, and Shrimp
A New Orleans-style red jambalaya that builds flavor by browning the sausage and chicken first, then baking the rice so it cooks evenly without scorching. Tomatoes, the holy trinity, and shrimp folded in at the end keep the pot bright, meaty, and deeply savory.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbSeafoodMeal Prep FriendlyOne PanComfort Food
At a Glance
- Time
- 1 hr 45 mins
- Serves
- 8
- Cost
- Medium
- Cuisine
- Creole
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Heat the oven to 325°F. Warm the oil in a Dutch oven over medium-high heat, then brown the andouille sausage for 3 to 4 minutes until the edges start to crisp. Transfer it to a plate. Season the chicken thighs with salt and pepper and brown them in the same pot for 3 to 4 minutes, just until they take on color.
- Add the onion, bell pepper, and celery to the pot and cook for 5 minutes until softened and starting to turn glossy. Stir in the garlic and tomato paste, cook for 30 seconds, then add the crushed tomatoes, thyme, bay leaves, hot sauce, rice, chicken stock, and browned sausage and chicken. Scrape up every browned bit so the pot tastes layered rather than flat.
- Bring the jambalaya to a simmer, cover tightly, and bake for 35 to 40 minutes until the rice is tender and the liquid is absorbed.
- Scatter the shrimp over the top, cover again, and let the residual heat cook them for 5 to 7 minutes until pink and just curled. Fold in the scallions, taste for salt, and let the jambalaya rest for 10 minutes before serving so the grains set instead of collapsing.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free and dairy-free if the andouille, stock, and hot sauce are certified GF.