Dan's Ultimate Creole Jambalaya
This unforgettable jambalaya recipe, crafted by my son Dan, has become a favorite among friends and family alike. Its fusion of tender chicken thighs, smoky chorizo, and succulent shrimp creates a symphony of flavors that dance on the palate. The heat from the spices and the freshness of the vegetables elevate this dish to a culinary masterpiece. Perfect for gatherings, celebrations, or a cozy family dinner, this jambalaya is a true crowd-pleaser that will leave everyone asking for seconds. Try it for yourself, and you may find it impossible to resist going back for more!
8
Servings
N/A
Calories
17
Ingredients
Ingredients
oil
1/4 cup (none)
skinless chicken thighs
8 (none)
chorizo sausage
1 lb (cut into 1/4-inch slices)
Tony's creole seasoning
1 tablespoon (none)
salt
2 teaspoons (none)
onions
2 large (chopped)
celery ribs
2 large (chopped)
bell pepper
1/2 cup (chopped)
garlic cloves
3 (chopped)
Rotel tomatoes
1 (14 1/2 ounce) can (none)
tomato sauce
1 (8 ounce) can (none)
salt
1 teaspoon (none)
fresh shrimp
1/2 lb (cleaned and shells off)
parsley
2 tablespoons (chopped)
green onion tops
2 tablespoons (chopped)
rice
2 cups (cooked in chicken stock)
chicken stock
4 cups (none)
Instructions
1
Begin by cooking the rice according to the package instructions, using the chicken stock as the cooking liquid for added flavor. Once cooked, set it aside.
2
In a large, heavy-bottomed pot, heat the oil over medium-high heat until shimmering.
3
Add the chicken thighs to the pot and brown them on all sides, cooking for about 10-15 minutes until they are nicely seared.
4
Stir in the chorizo slices along with half of the Tony's creole seasoning and 2 teaspoons of salt. Cover the pot, reduce the heat, and let it simmer until the chicken is thoroughly cooked, about 15 minutes.
5
Once cooked, remove the chicken and sausage from the pot and drain all but 1/3 of the drippings.
6
Add the chopped onions, celery, bell pepper, and garlic to the pot, sautéing until the vegetables are tender and fragrant.
7
Stir in the diced Rotel tomatoes, tomato sauce, the remaining Tony's seasoning, and an additional teaspoon of salt. Return the de-boned chicken and sausage to the pot and cover, allowing it to simmer for about 10 minutes.
8
In the last five minutes of cooking, add the fresh shrimp, chopped parsley, and green onion tops. Cover and cook until the shrimp are pink and cooked through.
9
Finally, fold in the cooked rice gently into the mixture, ensuring an even distribution of all the ingredients. Simmer for an additional 10 minutes before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Who created Dan's Ultimate Creole Jambalaya?
This recipe was crafted by Dan, whose fusion of ingredients has made it a favorite among friends and family.
How many servings does this jambalaya recipe yield?
This recipe makes 8 servings, making it perfect for gatherings and family dinners.
What are the primary proteins used in this dish?
The main proteins are 8 skinless chicken thighs, 1 lb of chorizo sausage, and 1/2 lb of fresh shrimp.
How should the rice be prepared for this recipe?
The rice should be cooked according to package instructions but using 4 cups of chicken stock instead of water for extra flavor.
What type of sausage is recommended?
The recipe calls for 1 lb of chorizo sausage, cut into 1/4-inch slices.
How long should the chicken thighs be browned?
The chicken thighs should be browned on all sides in a heavy-bottomed pot for about 10-15 minutes.
What vegetables are included in the vegetable base?
The vegetable base includes 2 large chopped onions, 2 large celery ribs, 1/2 cup of chopped bell pepper, and 3 chopped garlic cloves.
What is the 'Tony's' ingredient mentioned in the recipe?
The recipe uses 1 tablespoon of Tony's creole seasoning, split into two parts during the cooking process.
What kind of tomatoes are used in this Creole jambalaya?
The recipe requires one 14.5-ounce can of Rotel tomatoes and one 8-ounce can of tomato sauce.
When should the shrimp be added to the pot?
The fresh shrimp should be added in the last five minutes of cooking, along with the parsley and green onion tops.
How do you know when the shrimp is fully cooked?
The shrimp are done when they turn pink and are cooked through, which usually takes about five minutes.
What should be done with the drippings after browning the meat?
After cooking the chicken and sausage, you should drain all but 1/3 of the drippings before sautéing the vegetables.
How much oil is needed to start the dish?
You need 1/4 cup of oil heated over medium-high heat in a large pot.
Is the chicken cooked with or without bones?
While the ingredient list specifies skinless thighs, the instructions mention returning the 'de-boned' chicken to the pot, implying it should be de-boned after the initial simmer.
How much salt is used in the entire recipe?
The recipe uses a total of 3 teaspoons of salt: 2 teaspoons during the meat simmer and 1 teaspoon when adding the tomatoes.
What herbs are used for garnishing and flavor at the end?
The recipe uses 2 tablespoons of chopped parsley and 2 tablespoons of chopped green onion tops.
What is the total number of ingredients in this recipe?
There are 17 ingredients used to make Dan's Ultimate Creole Jambalaya.
How is the rice incorporated into the final dish?
The cooked rice is gently folded into the meat and vegetable mixture to ensure even distribution.
Does the recipe require a final simmer?
Yes, once the rice is folded in, the jambalaya should simmer for an additional 10 minutes before serving.
Is this recipe considered spicy?
Yes, it is tagged as spicy and uses creole seasoning, chorizo, and Rotel tomatoes to provide heat.
What tags are associated with this recipe?
Tags include jambalaya, creole, chicken, sausage, shrimp, spicy, southern, comfort food, party recipe, and family meal.
What size can of tomato sauce is needed?
An 8-ounce can of tomato sauce is required.
How much bell pepper is used?
The recipe calls for 1/2 cup of chopped bell pepper.
Can I use skinless chicken thighs?
Yes, the recipe specifically lists 8 skinless chicken thighs as a primary ingredient.
How much chicken stock is used for the rice?
The recipe uses 4 cups of chicken stock to cook 2 cups of rice.
What category does this recipe fall under?
This recipe is categorized under 'Chicken' recipes.
What type of pot is best for this recipe?
A large, heavy-bottomed pot is recommended to ensure even heating and enough space for all ingredients.
How long do the vegetables need to sauté?
The onions, celery, bell pepper, and garlic should be sautéed until they are tender and fragrant.
What is the first step in making this jambalaya?
The first step is cooking the rice in chicken stock so it is ready to be folded in at the end.
Is this dish suitable for a party?
Yes, the recipe is described as a 'true crowd-pleaser' and is tagged as a 'party recipe'.