Best 2 Creole Style Red Jambalaya With Chicken Sausage And Shrimp Recipes

Indulge in the vibrant flavors of Louisiana with our Creole-style red jambalaya, a delectable dish that combines the essence of three proteins: tender chicken, succulent sausage, and plump shrimp. This classic New Orleans dish is a symphony of bold flavors and textures, featuring aromatic vegetables sautéed to perfection and simmered in a rich, savory broth. The addition of Creole seasoning, a blend of herbs and spices, elevates the dish to a new level of flavor, while the trinity of bell peppers, onions, and celery provides a colorful and flavorful base.

In this comprehensive guide, we'll take you on a culinary journey, providing three variations of this beloved dish to suit your preferences. Whether you prefer the classic chicken and sausage jambalaya, the seafood-rich shrimp and sausage jambalaya, or the vegetarian-friendly vegetable jambalaya, we've got you covered. Each recipe is carefully crafted to highlight the unique flavors of its ingredients, ensuring a satisfying and memorable dining experience.

Let's cook with our recipes!

CREOLE "STYLE" CHICKEN & SAUSAGE JAMBALAYA

Creole

I learned this recipe from a friend in Louisiana, it's been a favorite in my house since day one! I've changed it some over the years so I know it's not a traditional recipe, hence the Creole "Style" title! I usually serve it up with some cornbread muffins and sweet tea. Delicious!

Provided by Heirloom

Categories One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 lb boneless skinless chicken breast, cubed
1 (14 ounce) package loop sausage beef polska kielbasa, sliced
1 green bell pepper, diced
1 yellow onion, chopped
3 large celery ribs, chopped
3 garlic cloves, minced
1 bunch scallion, chopped
1 (32 ounce) can diced tomatoes, with juices
1 (15 ounce) can chicken broth
1 1/4 cups long grain rice
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon paprika
1 tablespoon tony chacere's creole seasoning, no substitutes for Tony's
1 teaspoon salt
cracked black pepper

Steps:

Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes.
Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes.
Add cubed chicken breast and worcestershire sauce and cook just until you can no longer see pink.
Add the bay leaves, basil, oregano, sage, paprika, Tony Chacere's, salt, black pepper, tomatoes and chicken broth.
Bring to a boil over medium high heat.
Add rice, bring back up to a boil.
Boil for 1 minute.
Cover reduce heat to low, simmer for 30 minutes.
The jambalaya should still be wet, but not soupy.
Ladle into bowls and serve up with some cornbread!
Cook's Note: I find that when cubing the chicken breast it's easiest to do so when it's still mostly frozen and with a sharp knife. Way easier than a wiggly raw chicken breast!

AMERICAN KITCHEN CLASSIC CREOLE JAMBALAYA

American Kitchen Classic Creole Jambalaya image

This dish is a New Orleans Creole-style "red" jambalaya. Creole cuisine evolved in the homes of well-to-do aristocrats, or those who imitated their lifestyle, and who mainly lived on country plantation estates. A lot of people believe Creole cuisine is New Orleans based but it isn't so. Traditionally this recipe would have seafood, such as crayfish or shrimp, added but for alot of people, seafood is an acquired taste. If you wish to add seafood, do so at the time you add the onions.

Provided by Member 610488

Categories Chicken Thigh & Leg

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
1 lb boneless skinless chicken thighs, cut in 1-inch pieces
1 lb andouille sausage, halved lengthwise and sliced
1/2 cup red onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1/4 cup celery, chopped
1 1/2 teaspoons garlic, finely chopped
1 (14 1/2 ounce) can diced tomatoes, undrained (Hunts)
1 bay leaf
1/2 teaspoon dried thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 1/4 cups long-grain white rice, uncooked
2 cups water
1/4 teaspoon crushed red pepper flakes

Steps:

Heat oil in large saucepan over medium-high heat until hot. Add chicken and sausage and cook 4 to 5 minutes or until browned, turning occasionally.
Add onion, green bell pepper, red bell pepper and celery to saucepan; cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute or until aromatic.
Add undrained tomatoes, bay leaf, thyme, salt and pepper to mixture; stir to combine. Create an open space in the middle of the pan by pushing everything to the edge of the pan and sprinkle rice evenly over bottom of pan.
Add water; DO NOT STIR. Cover; reduce heat to medium-low and simmer 25 to 30 minutes or until rice is tender. Stir in red pepper flakes. Mix well.

Nutrition Facts : Calories 418.1, Fat 21.5, SaturatedFat 6.6, Cholesterol 79.6, Sodium 906.9, Carbohydrate 29.8, Fiber 1.7, Sugar 3, Protein 24.9

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
Use high-quality ingredients: The quality of your ingredients will greatly affect the taste of your jambalaya. Use fresh, flavorful ingredients whenever possible.
Season your food well: Creole cuisine is known for its bold flavors, so don't be afraid to season your jambalaya liberally. Use a variety of spices, including paprika, garlic powder, onion powder, cayenne pepper, and black pepper.
Cook the rice properly: The rice is the foundation of jambalaya, so it's important to cook it properly. Use a long-grain rice, such as basmati or jasmine rice, and cook it according to the package directions.
Don't overcook the shrimp: Shrimp cook very quickly, so be careful not to overcook them. Otherwise, they will become tough and rubbery.
Serve immediately: Jambalaya is best served immediately, while it is still hot and flavorful. Garnish with fresh parsley or green onions.

Conclusion:

Creole-style red jambalaya is a delicious and flavorful dish that is perfect for a special occasion or a casual weeknight meal. With its combination of chicken, sausage, shrimp, and rice, jambalaya is a hearty and satisfying dish that is sure to please everyone at the table. So next time you're looking for a new recipe to try, give Creole-style red jambalaya a try. You won't be disappointed!