American Kitchen Classic Creole Jambalaya

Name: American Kitchen Classic Creole Jambalaya
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons vegetable oil; 1 lb boneless skinless chicken thighs, cut in 1-inch pieces; 1 lb andouille sausage, halved lengthwise and sliced; 1/2 cup red onion, chopped; 1/2 cup green bell pepper, chopped; 1/2 cup red bell pepper, chopped; 1/4 cup celery, chopped; 1 1/2 teaspoons garlic, finely chopped; 1 (14 1/2 ounce) can diced tomatoes, undrained (Hunts); 1 bay leaf; 1/2 teaspoon dried thyme leaves; 3/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 1/4 cups long-grain white rice, uncooked; 2 cups water; 1/4 teaspoon crushed red pepper flakes

Submitted by Member 610488

"This dish is a New Orleans Creole-style "red" jambalaya. Creole cuisine evolved in the homes of well-to-do aristocrats, or those who imitated their lifestyle, and who mainly lived on country plantation estates. A lot of people believe Creole cuisine is New Orleans based but it isn't so. Traditionally this recipe would have seafood, such as crayfish or shrimp, added but for alot of people, seafood is an acquired taste. If you wish to add seafood, do so at the time you add the onions."

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photo by lazyme

Ready In:: 1hr 15mins
Ingredients:: 16
Serves:: 8

ingredients

2 tablespoons vegetable oil
1 lb boneless skinless chicken thighs, cut in 1-inch pieces
1 lb andouille sausage, halved lengthwise and sliced
¹⁄₂ cup red onion, chopped
¹⁄₂ cup green bell pepper, chopped
¹⁄₂ cup red bell pepper, chopped
¹⁄₄ cup celery, chopped
1 ¹⁄₂ teaspoons garlic, finely chopped
1 (14 1/2 ounce) can diced tomatoes, undrained (Hunts)
1 bay leaf
¹⁄₂ teaspoon dried thyme leaves
³⁄₄ teaspoon kosher salt
¹⁄₄ teaspoon ground black pepper
1 ¹⁄₄ cups long-grain white rice, uncooked
2 cups water
¹⁄₄ teaspoon crushed red pepper flakes

directions

Heat oil in large saucepan over medium-high heat until hot. Add chicken and sausage and cook 4 to 5 minutes or until browned, turning occasionally.
Add onion, green bell pepper, red bell pepper and celery to saucepan; cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute or until aromatic.
Add undrained tomatoes, bay leaf, thyme, salt and pepper to mixture; stir to combine. Create an open space in the middle of the pan by pushing everything to the edge of the pan and sprinkle rice evenly over bottom of pan.
Add water; DO NOT STIR. Cover; reduce heat to medium-low and simmer 25 to 30 minutes or until rice is tender. Stir in red pepper flakes. Mix well.

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Reviews

This was wonderful. I added a little bit of Cajun/Creole seasoning to it which was great. Thanks for sharing this nice keeper. Made for What's on the Menu tag.

lazyme
Yum, this was colorful and delicious! I served with hot sauce on the table. Thanks for sharing! ZWT9

Starrynews
I made this with a friend for our families and we all really enjoyed it. We have a local butcher shop that makes great Andouille sausage - spicy but not too hot. We also added shrimp - what's jambalaya without it? I appreciated that it wasn't to hot overall - I usually find jambalaya way too hot. Made for ZWT9 by one of the Appliance Killers.

momaphet
This was a great quick meal to make! I think next time I might add some tomato paste for more tomato flavor (husband's request) and maybe throw some shrimp in as well at the last minute. Added some extra cajun spice to husband's, with some Louisana hot sauce, as he likes his extra spicy. Loved how it came together so quickly!!!

iewe7726