Creole Jambalaya with Chicken, Shrimp, and Andouille Sausage
Recipe Type: Main
Cuisine: Creole
Serves: 8-10 servings
A style of red Creole jambalaya with deep flavors from tomatoes and smoked paprika that will leave your home smelling wonderful. adapted from Spoon Fork Bacon for the Fix
  • 1 tablespoon olive oil (or bacon grease, if you have it, will add a bit of welcome smokiness)
  • 12 to 16 oz. Andouille sausage, thinly sliced
  • 1 lb boneless skinless chicken thighs, cut into small bite sized cubes
  • 1 medium yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 2 to 3 ribs of celery, diced (about ½ cup)
  • 4 garlic cloves, minced
  • 1½ cups of corn kernels (fresh is best but frozen is fine)
  • 2 cups long grain rice
  • 2 tablespoons parsley, finely chopped
  • 1 tablespoon thyme, minced
  • 2½ teaspoons smoked paprika
  • ¼ to 1 teaspoon ground cayenne pepper (to your taste)
  • 2 teaspoons cumin
  • 1 (15 oz) can, crushed tomatoes
  • 3 cups chicken stock
  • 1 lb. shrimp, cleaned peeled and deveined
  • fresh thyme, parsley, or green onion
  1. Preheat 1 tablespoon of oil or grease in a heavy stockpot or dutch oven over medium-high heat. Brown andouille for about 5 minutes, remove from oven, leaving grease, and set aside.
  2. Add chicken thighs, season with salt and pepper, and cook about 5 minutes. They don’t need to be cooked through, just have a bit of color on them. Remove and set aside with sausage
  3. Add onions, bell peppers, and celery and sauté for 4 to 5 minutes or until onions barely begin to look translucent. Season with salt and pepper. Stir in garlic and corn and continue to sauté for 2 minutes more.
  4. Add rice, herbs and spices and sauté for 4 to 5 minutes. Season well with salt and pepper.
  5. Stir in crushed tomatoes, stock, chicken thighs, and sausage. Bring mixture to a boil, then reduce the heat to simmer and cover. Cook for about 15 to 20 minutes or until cooked about ⅔ of the way, then add shrimp by gently pressing shrimp slightly into the mixture. DO NOT STIR while rice is cooking.
  6. Cover again and continue to simmer for 7 to 10 minutes or until rice is cooked through and the liquid has evaporated.
  7. Gently toss jambalaya together to incorporate shrimp and fluff the rice. Top with chopped parsley or sliced green onion, and serve.
Recipe by Honest Cooking by Mercato Fabbrica at