Name: New Orleans–Style Creole Jambalaya
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Creole
Ingredients: 2 tablespoons vegetable oil (or canola); 12–16 oz andouille sausage, sliced (sub: smoked kielbasa); 1 lb chicken thighs or breasts, cut into bite-size pieces; 1 medium onion, diced; 1 bell pepper (any color), diced; 2 celery stalks, diced; 3–4 garlic cloves, minced; 1 box Zatarain’s rice (typically 2 cups rice mix); 1 (14.5 oz) can diced tomato (or 1 cup fresh chopped tomatoes); 1–2 teaspoons Cajun seasoning (adjust to heat preference); 1 teaspoon Creole seasoning; 3–4 cups low-sodium chicken broth; Salt and freshly ground black pepper, to taste; 2–3 green onions, thinly sliced for garnish; 2 tablespoons fresh parsley, chopped for garnish

Description

This one-pot Creole jambalaya combines smoky and spicy flavors with andouille sausage, chicken, Zatarain’s rice, and the classic trinity of vegetables for a comforting dish ready in about 45 minutes.

Ingredients

2 tablespoons vegetable oil (or canola)
12–16 oz andouille sausage, sliced (sub: smoked kielbasa)
1 lb chicken thighs or breasts, cut into bite-size pieces
1 medium onion, diced
1 bell pepper (any color), diced
2 celery stalks, diced
3–4 garlic cloves, minced
1 box Zatarain’s rice (typically 2 cups rice mix)
1 (14.5 oz) can diced tomato (or 1 cup fresh chopped tomatoes)
1–2 teaspoons Cajun seasoning (adjust to heat preference)
1 teaspoon Creole seasoning
3–4 cups low-sodium chicken broth
Salt and freshly ground black pepper, to taste
2–3 green onions, thinly sliced for garnish
2 tablespoons fresh parsley, chopped for garnish

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Instructions

Heat oil in a large, heavy pot over medium heat until shimmering.
Add sausage slices in a single layer; brown for 3–4 minutes per side until caramelized. Remove and set aside.
Add chicken pieces to the same pot; season lightly and brown for 5–6 minutes until golden. Remove with the sausage.
Reduce heat slightly, add onion, bell pepper, and celery; sauté for 5–7 minutes until softened.
Stir in minced garlic and cook for about 1 minute until fragrant.
Return sausage and chicken to the pot. Stir in Zatarain’s rice and diced tomato, then sprinkle in Cajun and Creole seasonings, mixing to coat.
Pour in chicken broth, scraping the bottom to incorporate the browned bits. Increase heat to bring to a gentle boil.
Once boiling, reduce heat to low, cover, and simmer for about 25 minutes, or until rice is tender and has absorbed the liquid.
Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork, taste, and adjust seasoning as needed. Garnish with green onions and parsley before serving.

Notes

Use low-sodium chicken broth for better salt control. For lighter dishes, opt for chicken breasts over thighs, but thighs yield juicier results. Adjust Cajun seasoning to control spiciness; serve with hot sauce on the side.