Saucepan@saucepan · Shared this recipeFollowCreole · dinnerCreole-Style Red Jambalaya With Chicken, Sausage, and ShrimpA rich Creole jambalaya with chicken, sausage, and shrimp, cooked in the oven with tomatoes and rice.total1 hr 45 minprep5 mincook1 hr 40 minservings8Original recipe on seriouseats.comKeep this recipeAdd a copy of Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings1 can peeled whole tomatoes, 28-ounce; 795g, see note, packed in juiceAbout 3 cups homemade chicken stock or low-sodium store-bought broth, 720ml, plus more as needed1.25 lb boneless, 565g, skinless chicken thighsKosher salt and freshly ground black pepper1 tbsp vegetable, 15ml, canola, or other neutral oil, plus more if needed0.75 lb cooked Cajun or Creole sausage, 340g, or other similar smoked or spiced pork sausage, such as andouille or chaurice , sliced into thin rounds1 medium yellow onion, 8 ounces; 225g, diced2 medium green bell peppers, 10 ounces total; 280g, stemmed, seeded, and diced4 celery ribs, 6 ounces total; 170g, diced4 medium cloves garlic, minced1 tsp tomato paste, 5ml1 tbsp Louisiana-style hot sauce, 15ml, plus more for serving2 tsp minced fresh thyme leaves or 1 teaspoon dried thyme1 tsp dried oregano0.25 tsp cayenne pepper, or to taste0.25 tsp garlic powder2 bay leaves2 cup long-grain rice, 12 ounces; 370g0.75 lb peeled and deveined shrimp, 340g6 scallions, white and light green parts only, thinly slicedStepsClear checksTap an ingredient or step to check it off.1Step 1: Strain the tomatoes, collecting the juice in a 4-cup measuring cup. Place the tomatoes in a medium bowl. Using your fingers, carefully tear each tomato open to release the liquid inside its seed compartments. Strain this liquid into the measuring cup. Crush the tomatoes well with your hands. Add enough chicken stock to the tomato juices to total 4 cups (960ml). Set aside.2Step 2: Preheat the oven to 325°F (160°C). Season the chicken all over with salt and pepper. In a Dutch oven, heat the oil over medium-high heat until shimmering. Add the chicken and cook, turning, until browned on both sides, about 6 minutes per side. Transfer the chicken to a cutting board and let rest for 5 minutes, then cut into 1/2-inch chunks and set aside.3Step 3: Meanwhile, add the sausage to the Dutch oven and cook, stirring often, until just starting to darken, about 3 minutes; lower the heat and/or add oil at any point to prevent burning. Add the onion, bell pepper, celery, and garlic and cook, stirring and scraping the bottom of the Dutch oven, until browned bits have come loose and the vegetables just begin to turn lightly golden, about 8 minutes.4Step 4: Stir in the tomato paste and cook, stirring, until lightly browned, about 1 minute. Add the hot sauce, thyme, oregano, cayenne, garlic powder, and a very generous dose of black pepper. Add the crushed tomatoes, tomato/stock mixture, diced chicken, and bay leaves and bring to a simmer. Season with salt, tasting the liquid to ensure it is well seasoned.5Step 5: Stir in the rice and return to a simmer. Cover with the lid and transfer to the oven. Bake until the liquid is fully absorbed and the rice is tender, about 40 minutes.6Step 6: Gently stir in the shrimp and scallions and return to the oven until the shrimp are just cooked through, about 5 minutes. Cover the pot and let rest for 15 minutes. Remove the bay leaves, if desired.7Step 7: Serve, passing hot sauce at the table for diners to add to taste.getsaucepan.com/r/a29d7966-0ede-436c-b981-4cce69da9876 · Original: https://www.seriouseats.com/creole-style-red-jambalaya-chicken-sausage-shrimp-recipe
