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Delicious Creole Chicken and Sausage Jambalaya: A One-Pot Wonder Bursting with Flavor! - Fusion of Flavors
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Spanish paella in a skillet on a wooden table.

☆☆☆☆☆ 0/5

Delicious Creole Chicken and Sausage Jambalaya: A One-Pot Wonder Bursting with Flavor!

Summary

Originating from the vibrant region of Louisiana, Creole cuisine is a melting pot of French, Spanish, African, and Caribbean influences. This recipe takes traditional Creole flavors to new heights, combining tender chicken, smoky andouille sausage, and plump shrimp with aromatic vegetables and a blend of spices for a truly irresistible experience.

15

Prepation Time

30

Cook Time

- - -

Resting Time

45

Total Time

Course

Cuisine

4

servings Serving

530 kcal

Calories

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Originating from the vibrant region of Louisiana, Creole cuisine is a melting pot of French, Spanish, African, and Caribbean influences. This recipe takes traditional Creole flavors to new heights, combining tender chicken, smoky andouille sausage, and plump shrimp with aromatic vegetables and a blend of spices for a truly irresistible experience.

Equipment

  • Dutch Oven or Heavy-Bottomed Pot

Ingredients
 
 

Chicken Thighs

  • 1 lb boneless, skinless chicken thighs

Andouille Sausage

  • 1 lb andouille sausage

Vegetables

  • 1 onion onion, diced
  • 1 bell pepper bell pepper, diced
  • 2 celery stalks celery stalks, diced

Seasonings

  • 3 cloves garlic, minced
  • 2 tsp Creole seasoning

Other Ingredients

  • 1 can diced tomatoes
  • 2 cups chicken broth
  • 2 cups parboiled rice
  • 1 tsp salt
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 2 bay leaves bay leaves
  • 1 lb shrimp peeled and deveined

Instructions
 

  • Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the butter and vegetable oil.
  • Add the chicken thighs and andouille sausage, browning them on all sides until they develop a beautiful crust.
  • Remove the chicken and sausage from the pot and set aside.
  • In the same pot, sauté the onions, bell peppers, and celery until they become soft and translucent.
  • Add the minced garlic and Creole seasoning to the pot and cook for another minute.
  • Add the diced tomatoes, chicken broth, parboiled rice, salt, thyme, black pepper, and bay leaves. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed the flavors of the broth.
  • Uncover the pot and add the shrimp, chicken, and sausage back into the mixture. Stir everything together gently.
  • Cook for about 5 minutes, or until the shrimp are cooked through and turn pink.
  • Remove the pot from the heat and let it rest for a few minutes before serving.
Spanish paella in a skillet on a wooden table.

Nutrition Per Serving

530

Calories

35

Carbohydrates

43

Protein

23

Fat

6

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Trans Fat

180

Cholesterol

1500

Sodium

800

Potassium

4

Fiber

4

Sugar

1200

Vitamin A

60

Vitamin C

100

Calcium

6

Iron

Polyunsaturated Fat

Monounsaturated Fat

Pairing Suggestions

This Creole Chicken and Sausage Jambalaya is a dish that truly shines. Its rich and smoky flavors from the andouille sausage, combined with the succulent chicken and plump shrimp, create a harmonious blend that will tantalize your taste buds. The aromatic vegetables and spices infuse the rice with a depth of flavor, while the tomatoes and broth add a comforting and hearty element. This dish is perfect for dinner, offering a satisfying and complete meal in just 30 minutes. So gather your ingredients and prepare to impress with this winning recipe.

Serve hot and enjoy the flavors of Louisiana in every bite!

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Martin Blaney

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