Jambalaya

Recipes

Jambalaya
Serving Size:6|Prep Time:1hour|Cook Time:40minutes
Jambalaya

Ingredients

  • 3 boneless chicken thighs (with skin) split lengthwise
  • 1 tablespoon Basics Creole Seasoning divided
  • 1 tablespoon olive oil
  • 1 medium onion 1 inch dice
  • 2 teaspoons garlic minced
  • 1 teaspoon fresh thyme
  • 2 bay leaves
  • 1 teaspoon paprika
  • 1 teaspoon ground black pepper
  • 1 cup brown rice or Jasmine rice
  • 1 1/2 cups diced tomatoes with juice, low-sodium
  • 3 cups low sodium chicken broth
  • 2 Andouille or smoked sausages cut into 8 pieces, angle cut
  • 1 whole red bell pepper 1 inch dice
  • 1 whole green bell pepper 1 inch dice
  • 3 stalks celery cut into 1 inch pieces
  • 12 16-20 count/pound shrimp peeled and deveined

Directions

Print Recipe
  1. Pre-heat oven to 350°F.
  2. Season the chicken with half the Basics Creole Seasoning.
  3. Heat a heavy skillet or Dutch oven over medium- high heat. Add the oil and set the chicken in the pot to brown, skin side down. Cook 2 – 3 minutes per side. Remove from the pot, set aside and hold.
  4. Add the onions, garlic, thyme, bay leaves, paprika and pepper. Cook briefly to rehydrate the herbs and spices. Add the rice, stirring to coat with the oil and distribute flavoring. Add the tomatoes and broth, and bring the mixture to a simmer. Cover tightly and place in the oven for 20 minutes.
  5. Remove from the oven and top the rice with the chicken and cut sausages. Cover tightly and return to the oven for another 15 minutes.
  6. Remove from the oven, add the peppers, celery, shrimp and remaining Basics Creole seasoning. Cover tightly and bake for 15 - 20 minutes or until the shrimp is cooked through and vegetables are tender.
  7. Remove from the oven, keep warm on top of the range for about 10 minutes before serving.

Chef's Narrative

This dish, with remarkable and deeply resonating flavors that are usually associated with a long, slow cook, is on the table in about an hour. The three-step cooking process results in vegetables that retain their texture and shrimp that is just-cooked and tender.

Recipe Substitutions

Turkey, pork, rabbit and duck work well prepared in this manner. Some folk substitute crayfish, lobster, crab legs, clams and/or mussels for the shrimp.
Nutrition Facts:
Total Calories Per Serving: 310, Total Fat: 7g, Saturated: 2g, Trans Fat: 0g, Sodium: 600mg, Potassium: 526mg, Carbohydrate: 37g, Dietary Fiber: 4g, Protein: 25g
Allergens:
Shellfish

Directions

Print Recipe
  1. Pre-heat oven to 350°F.
  2. Season the chicken with half the Basics Creole Seasoning.
  3. Heat a heavy skillet or Dutch oven over medium- high heat. Add the oil and set the chicken in the pot to brown, skin side down. Cook 2 – 3 minutes per side. Remove from the pot, set aside and hold.
  4. Add the onions, garlic, thyme, bay leaves, paprika and pepper. Cook briefly to rehydrate the herbs and spices. Add the rice, stirring to coat with the oil and distribute flavoring. Add the tomatoes and broth, and bring the mixture to a simmer. Cover tightly and place in the oven for 20 minutes.
  5. Remove from the oven and top the rice with the chicken and cut sausages. Cover tightly and return to the oven for another 15 minutes.
  6. Remove from the oven, add the peppers, celery, shrimp and remaining Basics Creole seasoning. Cover tightly and bake for 15 - 20 minutes or until the shrimp is cooked through and vegetables are tender.
  7. Remove from the oven, keep warm on top of the range for about 10 minutes before serving.

Chef's Narrative

This dish, with remarkable and deeply resonating flavors that are usually associated with a long, slow cook, is on the table in about an hour. The three-step cooking process results in vegetables that retain their texture and shrimp that is just-cooked and tender.

Recipe Substitutions

Turkey, pork, rabbit and duck work well prepared in this manner. Some folk substitute crayfish, lobster, crab legs, clams and/or mussels for the shrimp.
Nutrition Facts:
Total Calories Per Serving: 310, Total Fat: 7g, Saturated: 2g, Trans Fat: 0g, Sodium: 600mg, Potassium: 526mg, Carbohydrate: 37g, Dietary Fiber: 4g, Protein: 25g
Allergens:
Shellfish

Ingredients

  • 3 boneless chicken thighs (with skin) split lengthwise
  • 1 tablespoon Basics Creole Seasoning divided
  • 1 tablespoon olive oil
  • 1 medium onion 1 inch dice
  • 2 teaspoons garlic minced
  • 1 teaspoon fresh thyme
  • 2 bay leaves
  • 1 teaspoon paprika
  • 1 teaspoon ground black pepper
  • 1 cup brown rice or Jasmine rice
  • 1 1/2 cups diced tomatoes with juice, low-sodium
  • 3 cups low sodium chicken broth
  • 2 Andouille or smoked sausages cut into 8 pieces, angle cut
  • 1 whole red bell pepper 1 inch dice
  • 1 whole green bell pepper 1 inch dice
  • 3 stalks celery cut into 1 inch pieces
  • 12 16-20 count/pound shrimp peeled and deveined