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EASY HOMEMADE CREOLE JAMBALAYA RECIPE - HOW TO MA…



Easy Homemade Creole Jambalaya Recipe - How to Ma… image

This jambalaya recipe from Delish.com practically overflows with the flavors of Louisiana.

Provided by Lauren Miyashiro

Categories     low-cost    dinner party    weeknight meals    winter    dinner    main dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 16

1 tbsp.

extra-virgin olive oil

1

onion, chopped

2

bell peppers, chopped

Kosher salt

Freshly ground black pepper

1 lb.

boneless skinless chicken breasts, cut into 1" pieces

1 tsp.

dried oregano

6 oz.

andouille sausage, sliced

2

cloves garlic, minced

2 tbsp.

tomato paste

2 c.

low-sodium chicken stock

1

(15-oz.) can crushed tomatoes

1 c.

long grain rice

2 tsp.

Old Bay seasoning

1 lb.

medium shrimp, peeled and deveined

2

green onions, thinly sliced

Steps:

  • In a large pot over medium heat, heat oil. Add onion and bell peppers and season with salt and pepper. Cook until soft, about 5 minutes, then stir in chicken and season with salt, pepper, and oregano. Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook until fragrant, about 1 minute more. Add chicken broth, crushed tomatoes, rice, and Old Bay. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes. Add the shrimp and cook until pink, 3 to 5 minutes. Stir in green onions just before serving.

EASY HOMEMADE CREOLE JAMBALAYA RECIPE - HOW TO MA…



Easy Homemade Creole Jambalaya Recipe - How to Ma… image

This jambalaya recipe from Delish.com practically overflows with the flavors of Louisiana.

Provided by Lauren Miyashiro

Categories     low-cost    dinner party    weeknight meals    winter    dinner    main dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 16

1 tbsp.

extra-virgin olive oil

1

onion, chopped

2

bell peppers, chopped

Kosher salt

Freshly ground black pepper

1 lb.

boneless skinless chicken breasts, cut into 1" pieces

1 tsp.

dried oregano

6 oz.

andouille sausage, sliced

2

cloves garlic, minced

2 tbsp.

tomato paste

2 c.

low-sodium chicken stock

1

(15-oz.) can crushed tomatoes

1 c.

long grain rice

2 tsp.

Old Bay seasoning

1 lb.

medium shrimp, peeled and deveined

2

green onions, thinly sliced

Steps:

  • In a large pot over medium heat, heat oil. Add onion and bell peppers and season with salt and pepper. Cook until soft, about 5 minutes, then stir in chicken and season with salt, pepper, and oregano. Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook until fragrant, about 1 minute more. Add chicken broth, crushed tomatoes, rice, and Old Bay. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes. Add the shrimp and cook until pink, 3 to 5 minutes. Stir in green onions just before serving.

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