Recepieplanning
American
Creole Chicken Jambalaya Dinner
65 min total20 prep45 cook6 servings480 cal
HardClassicFlexitarianContains shellfish
One-pot Creole jambalaya with chicken, shrimp, smoked chicken sausage, tomatoes, and long-grain rice. Bold, aromatic, and weeknight-friendly.
Add this to a personalized meal plan or browse more meal plan recipes — then shop one grocery list in the app.
Ingredients
6servings
meat
- 1 lbchicken thighs
- 0.5 lbshrimp
- 8 ozsmoked chicken sausage
pantry
- 1.5 cuplong-grain white rice
- 14 ozcrushed tomatoes
- 2.5 cupchicken broth
- 1.5 tbspcajun seasoning
- 2 tbspolive oil
produce
- 1onion
- 1green bell pepper
- 2 stalkcelery
- 3 clovesgarlic
Steps
- Dice chicken, slice sausage, and chop onion, pepper, and celery; mince garlic.
- Heat oil in a large heavy pot and brown chicken 4–5 minutes; transfer to a plate.
- Brown sausage in the same pot, then add onion, pepper, and celery; cook until soft.
- Stir in garlic and cajun seasoning for 30 seconds.
- Add rice and toast 1 minute, then pour in crushed tomatoes and chicken broth.
- Return chicken to the pot, bring to a boil, then reduce to a gentle simmer and cover.
- Cook 20–22 minutes until rice is tender and liquid is absorbed.
- Nestle shrimp into the rice, cover, and cook 4–5 minutes until shrimp are pink.
- Remove from heat and rest covered 5 minutes.
- Fluff with a fork and serve in bowls.
Tips
- Brown the chicken and sausage first for extra depth.
- Do not stir too often once the rice is in so it can steam evenly.
- Add shrimp at the end so they do not overcook.
- Rest covered off heat 5 minutes before fluffing.
