Jambalaya Recipe

Name: New Orleans Creole Cookerys JAMBALAYA Recipe
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 2 tbsp Vegetable oil; 1 lbs Boneless chicken thighs; 12 oz Smoked sausage; 1 cup Bell pepper (chopped); 1 cup Onion (chopped); 1 cup Celery (chopped); 4 cloves Garlic (minced); 14.5 oz Diced tomatoes (canned); 3 cups Chicken broth; 1.5 cups Long-grain rice; 2 tbsp Cajun seasoning; 2 leaves Bay leaves; to taste Salt; to taste Black pepper; to taste Green onions (sliced, for garnish)

Inspired by New Orleans Creole Cookery

Time50m

Serves6

A Louisiana tradition with chicken & sausage smothered with Cajun spices & rice

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Frequently paired with

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Bloody Maria

Casamigos Reposado Tequila, Bloody Mary mix, spiced rim, with a kick of hot sauce for a bold twist on the classic

spicy · savory · bold

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Ingredients

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Main Ingredients

2 tbsp Tuscany sunflower oil

1 lbs Boneless chicken thighs

12 oz Smoked sausage

1 cup Bell pepper (chopped)

1 cup Onion (chopped)

1 cup Celery (chopped)

4 cloves Garlic (minced)

14 1/2 oz Diced tomatoes (canned)

3 cups Chicken broth

1 1/2 cups Long-grain rice

2 tbsp Cajun seasoning

2 leaves Bay leaves

to taste Celtic sea salt

to taste black pepper

to taste Green onions (sliced, for garnish)

Method

Cooking Instructions

Prepare the ingredients

Chop the vegetables and slice the sausage. Cut chicken into bite-sized pieces.

Cook the chicken and sausage

In a large pot, heat vegetable oil over medium-high heat. Add the chicken and sausage, cooking until browned (about 5-7 minutes). Remove from pot and set aside.

Sauté the vegetables

In the same pot, add bell pepper, onion, celery, and garlic. Sauté until softened (about 5 minutes).

Add remaining ingredients

Stir in diced tomatoes, chicken broth, rice, Cajun seasoning, bay leaves, salt, and black pepper.

Combine and cook

Return the chicken and sausage to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the rice is cooked and liquid is absorbed.

Garnish and serve

Remove bay leaves, and fluff the jambalaya with a fork. Garnish with sliced green onions before serving.