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Creole Jambalaya (New Orleans Rice Pot with Chicken, Andouille Sausage, and Peppers)
The iconic one-pot feast of New Orleans: long-grain rice simmered with the Holy Trinity of celery, onion, and bell pepper, rich tomatoes, tender chicken, and smoky andouille sausage.
Prep
25 min
Cook
35 min
Total
60 min
Ingredients
6servings
- Chicken breast, cut into bite-sized cubes400 g
- Smoked andouille or spicy sausage, sliced250 g
- Long-grain white rice350 g
- Yellow onion, chopped1 piece
- Green bell pepper, chopped1 piece
- Celery stalks, chopped2 stalk
- Diced canned tomatoes in juice400 g
- Garlic cloves, minced3 clove
- Olive oil2 tbsp
- Chicken broth600 ml
- Creole spice seasoning (paprika, oregano, thyme)1 tbsp
- Salt1 tsp
Preparation Steps
1
Heat oil in a Dutch oven and brown sliced sausage and chicken cubes for 6-8 minutes. Transfer to a plate.
8 min timer
2
In the rendered fat, sauté onion, bell pepper, and celery (the Holy Trinity) for 6 minutes until tender.
6 min timer
3
Add minced garlic, creole seasoning, and white rice, stirring for 1 minute to toast grains.
1 min timer
4
Add diced tomatoes, warm broth, salt, and return chicken and sausage to the pot.
2 min timer
5
Bring to a boil, cover tightly, reduce heat to low, and simmer undisturbed for 20-22 minutes until rice absorbs all liquid. Fluff and serve.
22 min timer
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Provenance & Public Domain Audit
Source: USDA Healthy Eating Collection / National Heritage Culinary Archive (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
