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–+ servings
Jambalaya

Creole Jambalaya

A traditional spicy, one-pot rice dish made with chicken, pork, Andouille sausage, and Creole seasonings.
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Cajun
Servings 4 people
Calories 1000 kcal

Equipment

  • large dutch oven
  • cutting board
  • kitchen knife
  • large spoon

Ingredients
  

  • ½ cup vegetable oil
  • 1 cup Andouille sausage - one sausage, diced
  • 1 cup pork chop - one chop, diced
  • 8 whole chicken thighs - skinless and deboned
  • 2 large yellow onions - chopped
  • 3 stalks celery - chopped
  • 1 large green bell pepper - chopped
  • 2 tbsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp Cayenne pepper
  • 2 clove garlic - minced
  • ½ cup tomato sauce
  • 2 cups white rice
  • 4 cups chicken stock
  • ½ cup green onion - chopped

Instructions
 

  • Add oil to a large dutch oven, bring up to medium heat. Add diced Andouille sausage to hot oil and fry until it starts to brown, then remove and set aside.
    1/2 cup vegetable oil, 1 cup Andouille sausage
    Jambalaya - Diced Andouille sausage browning in hot oil.
  • Add diced pork chop and continue to fry until well browned.
    1 cup pork chop
    Jambalaya - Diced pork chop browning in hot oil.
  • Remove the browned diced pork chop, and set aside.
    Jambalaya - browned pork chop and Andouille sausage set aside in glass bowls.
  • Add the chicken thighs
    8 whole chicken thighs
    Jambalaya - Chicken thighs browning in hot oil
  • Cook chicken until well browned on all sides.
    Jambalaya - Chicken browning in a Dutch oven.
  • Remove the chicken and set aside.
    Jambalaya - Browned chicken set aside in a glass pie dish
  • Add the chopped onion, celery, and bell pepper. Sauté for about 5 minutes.
    2 large yellow onions, 3 stalks celery, 1 large green bell pepper
    Jambalaya - Onions, Bell Pepper, Celery and Garlic sautéing in a Dutch oven.
  • Stir in salt, black pepper, Cayenne pepper, and garlic. Continue to cook until vegetables are soft.
    2 tbsp sea salt, 1/4 tsp black pepper, 1/4 tsp Cayenne pepper, 2 clove garlic
    Jambalaya - Salt, black pepper and cayenne pepper in a small glass bowl.
  • Stir in tomato sauce. Cook for another 5 minutes or so.
    1/2 cup tomato sauce
    Jambalaya - tomato sauce is added to sautéing vegetables.
  • Add the sausage, pork, and chicken back into the pot.
    Jambalaya - Chicken is added to the tomato and sautéed vegetable mixture.
  • Add two cups of uncooked long-grain white rice, and stir well.
    2 cups white rice
    Jambalaya - Long grain white rice is added to the mix.
  • Add four cups of chicken stock, stir and bring to a boil.
    4 cups chicken stock
    Jambalaya - Chicken stock is added
  • Cover the pot with a lid, reduce heat to medium-low and simmer for 14 minutes. Toss the mixture to fluff the rice, then toss in the chopped green onions. Cook covered for another 5 minutes or so over medium-low heat, then serve hot with French bread.
    1/2 cup green onion
    Jambalaya

Notes

Mmm, so good! Just like Maw-Maw used to make!

Nutrition

Calories: 1000kcal | Carbohydrates: 94g | Protein: 38g | Fat: 52g | Saturated Fat: 12g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 100mg | Sodium: 4522mg | Potassium: 1132mg | Fiber: 4g | Sugar: 9g | Vitamin A: 591IU | Vitamin C: 34mg | Calcium: 89mg | Iron: 3mg
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