Creole jambalaya
5
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 6 • Difficulty: Easy
This traditional jambalaya starts with the “holy trinity” of New Orleans cooking: bell pepper, onion, and celery. It’s a dish that Louisiana cooks created long ago to make an inexpensive meal that’s filling and delicious. And it still is!
Ingredients
Canola oil
1 tsp
Cooked chicken sausage
½ pound(s), andouille variety, quartered lengthwise and sliced
Orange bell pepper
2 medium
Uncooked onion
1 medium, sliced
Celery
2 rib(s), medium, sliced
Garlic
1 large clove(s), minced
Uncooked white rice
1 cup(s)
Chicken broth
3 cup(s)
Canned diced tomatoes
14½ oz, drained
Dried thyme
2 tsp
Table salt
¼ tsp
Cayenne pepper
¼ tsp
Black pepper
¼ tsp
Bay leaf
1 leaf/leaves
Uncooked shrimp
½ pound(s), peeled and deveined
Fresh parsley
2 Tbsp, chopped
Instructions
1
1 Heat oil in large nonstick skillet over medium heat. Add sausage and cook, stirring occasionally, until sausage is browned, about 8 minutes. Add bell peppers, onion, celery, and garlic; cook, stirring occasionally, until vegetables are softened, about 10 minutes.
2
2 Stir in rice, broth, tomatoes, thyme, salt, cayenne, black pepper, and bay leaf; bring to boil. Reduce heat and simmer, covered, 25 minutes.
3
3 Stir in shrimp. Cook, covered, until shrimp are just opaque in center and rice is tender, about 5 minutes longer. Remove bay leaf and sprinkle with parsley.
4
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