A flavorful Creole-inspired jambalaya featuring andouille sausage, chicken, and a homemade Creole seasoning blend.
Ingredients
Creole Seasoning
- 1tbspgarlic powder
- 1tbsponion powder
- 1tbsppaprika
- 1tspground white pepper
- 1/2tspground cayenne
Jambalaya
- 2piecemedium scallions
- 1piecesmall yellow onion
- 3piecemedium stalks celery
- 1piecemedium green bell pepper
- 3clovegarlic
- 12ozandouille or smoked sausage
- 12ozboneless, skinless chicken thighs
- 1 1/2tspkosher salt
- 2tbspneutral oil, such as canola
- 2cupsmedium or long-grain white rice
- 2 1/2cupswater or low-sodium chicken broth
- 1dashvinegar-based hot sauce (optional)
How to make Jambalaya with Creole Seasoning
Make the Creole Seasoning
Combine garlic powder, onion powder, paprika, ground white pepper, and ground cayenne in a small bowl.
Prepare the Vegetables
Thinly slice scallions and set aside for garnish.
Dice the yellow onion, celery, and green bell pepper; mince the garlic cloves.
Prepare the Meats
Cut the sausage into 1/2-inch thick rounds.
Cut the chicken thighs into bite-size pieces and season with kosher salt and Creole seasoning.
Cook the Sausage
Heat oil in a large pot over medium-high heat until shimmering.
Add sausage in a single layer and cook until browned on both sides.
Transfer sausage to a plate.
Cook the Chicken
Add remaining oil to the pot.
Add chicken and cook until browned on both sides.
Transfer chicken to the plate with sausage.
Sauté the Vegetables
Add the onion, garlic mixture, remaining Creole seasoning, and salt to the pot.
Cook until onions are translucent.
Add Rice and Toast
Add rice and cook, stirring frequently, until rice is opaque and fragrant.
Add Liquid and Meats
Pour in water or chicken broth and bring to a boil.
Return chicken and sausage to the pot and stir to combine.
Cover, reduce heat to low, and simmer until rice is cooked through.
Finish and Serve
Stir the mixture gently, cover, and let sit for 10 minutes.
Fluff the rice and serve, garnished with scallions and hot sauce if desired.
Tips & Tricks
If the rice is too wet, remove the lid to let extra liquid evaporate.
If the rice is dry, keep the lid on longer to allow more absorption.
Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...