Creole Seafood Jambalaya

Name: Creole Seafood Jambalaya
Total time: 1 h 45 min
Yield: Makes 6 to 8 servings
Ingredients: ½ pound bacon, diced; 1 pound fresh pork sausage, casings removed; ½ pound andouille sausage, diced; 3 tablespoons lard; 4 skinned and boned chicken thighs, cut into 1-inch cubes; Kosher salt; Freshly ground black pepper; 1 large onion, diced; 1 bell pepper, diced; 3 celery ribs, diced; 3 garlic cloves, minced; 2 cups converted white rice; 1 teaspoon dried thyme; 2 bay leaves; 1 ½ tablespoons pimentón de la Vera or smoked paprika; 1 teaspoon ground red pepper; 1 tablespoon celery salt; 1 cup canned crushed tomatoes; 2 cups basic chicken stock; 1 ½ pounds raw Louisiana white shrimp or other wild American shrimp, peeled and deveined; 1 bunch green onions, chopped

3 Ratings
4 Reviews

"My family has been making a version of this dish for generations."--chef John Besh

By John Besh

Recipe by Southern Living October 2015

Gallery

Credit: Alison Miksch

Recipe Summary

hands-on:

1 hr 20 mins

total:

1 hr 45 mins

Yield:

Makes 6 to 8 servings

Directions

Step 1
Heat a large Dutch oven over high heat until hot, and then reduce heat to medium. (This will allow the heat to be uniform all over, preventing those little hot spots that are likely to burn.) Cook bacon, sausages, and lard in the hot pot, stirring slowly with a long wooden spoon, for 10 minutes. Season chicken thighs with kosher salt and black pepper. Add the chicken to pot, and cook, stirring often, 5 minutes or until chicken is brown.

Advertisement
Step 2
Increase heat to medium-high. Add onion to pot, and cook about 15 minutes or until soft. Add bell pepper, celery, and garlic, and cook 5 minutes. Continue stirring occasionally so everything in the pot cooks evenly.
Step 3
Add rice, thyme, bay leaves, pimentón, red pepper, and celery salt to pot, and cook, stirring often, 3 minutes. Increase heat to high, and add tomatoes and chicken stock. Bring to a boil. Reduce heat to medium-low; cover pot, and simmer 15 minutes.
Step 4
After the rice has simmered for 15 minutes, fold in the shrimp and green onions. Turn off the heat, and let everything continue to cook in the hot covered pot 10 more minutes. Remove the lid, fluff the jambalaya, and serve.

Sort by: Newest

Newest Oldest

judygoldin

11/13/2022

The thing I find very annoying is when I find a recipe I like but it's not found. That happened a couple of times in this list. Why?

susanhendrich

12/25/2016

My sister-in-law made this for Christmas dinner. Since a few guests are allergic to shrimp, she doubled the chicken and left out the shrimp. The tomatoey-garlicky-onion flavor was incredible. Just the right balance of tomato, meat and rice. Everyone had seconds, and it made the perfect low-key and festive Christmas meal. She served the Jambalaya with tasty cornbread and a delicious Louisiana-style salad of romaine, bacon, creamy dressing, and homemade brioche croutons. Red wine was the perfect accompaniment, and overall the recipe was the star of a spectacular holiday meal.

IFortuna

06/24/2016

Oh, instead of buying converted rice, you can make your own by roasting the rice in a dry pot, stirring frequently until the rice is opaque (white kernels). : )

Dougboy

10/01/2015

I don't give five stars easily but this recipe was amazing. I've long been a fan of jambalaya and this is easily the best I've ever had. I made it exactly according to the directions with the exception of using shortening instead of lard. There are so many great flavors and textures in this dish. I strongly suggest using the smoked paprika as opposed to regular. The smokiness came through nicely and made it even better.

Back to Creole Seafood Jambalaya

All Reviews for Creole Seafood Jambalaya

- of Reviews

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Creole Seafood Jambalaya

Gallery

Recipe Summary

Ingredients

Directions

Reviews (4)

All Reviews for Creole Seafood Jambalaya