Creole-Style Jambalaya

Creole-Style Jambalaya
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Make jambalaya the centerpiece of your Mardi Gras feast this year. Tomatoes distinguish this Creole version from the brown Cajun-style jambalaya.This recipe is adapted from a recipe by Lisa Guest, and was originally published in the Chicago Tribune.
Prep Time
45
minutes
Cook Time
45
minutes
Servings
12
servings
Creole-Style Jambalaya
Total time: 1.48 hours
Ingredients
  • 2 teaspoon olive oil
  • 3 pound boneless, skinless chicken breasts, cut into 3/4-inch chunks
  • 1 pound boneless, skinless chicken thighs, cut into 3/4-inch chunks
  • 1 teaspoon ground red pepper
  • 1 pound smoked sausage, cut into 1/2-inch slices
  • 3 cup uncooked long-grain rice
  • 6 to 7 garlic cloves, minced
  • 6 celery ribs, finely chopped
  • 2 sweet onions, chopped
  • 2 red onions, chopped
  • 1 large green bell pepper, finely chopped
  • 1 shallot, finely chopped
  • 2 tablespoon italian herb seasoning (or a mixture of basil, rosemary and oregano)
  • 2 cans (14 1/2 ounces each) chicken broth
  • 1 can (28 ounces) stewed tomatoes, pureed
  • 1 bunch green onions, white and some green, finely chopped
Directions
  1. In a large skillet over medium heat, heat 2 teaspoons olive oil; add 3 pounds boneless, skinless chicken breasts (cut into 3/4-inch chunks) and 1 pound boneless, skinless chicken thighs (cut into 3/4-inch chunks). Cook, turning with tongs until chicken becomes opaque, about 3 minutes.
  2. Stir in 3/4 teaspoon ground red pepper. Cook, stirring often, until chicken is still tender but cooked through, about 10 minutes.
  3. Stir in 1 pound smoked sausage (cut into 1/2-inch slices); cook, stirring, 5 minutes.
  4. Stir in 3 cups uncooked long-grain rice; cook, stirring, about 2 minutes.
  5. Stir in 6-7 minced garlic cloves, 6 ribs of chopped celery, 2 chopped sweet onions, 2 chopped red onions, 1 finely chopped green bell pepper, 1 finely chopped shallot and 2 tablespoons Italian herb seasoning. Cook, stirring occasionally, until celery softens, about 6 minutes.
  6. Stir in 2 cans (14 1/2 ounces each) chicken broth, 1 can (28 ounces) stewed tomatoes and the remaining 1/4 teaspoon of ground red pepper. Cover; cook 20-25 minutes.
  7. Stir in 1 bunch chopped green onions; cook until the rice is tender and has absorbed most of the liquid, about 2 minutes.
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