Louisiana is one of my favorite places to visit. It’s true, the state is beautiful, but to me, it’s all about the food!
It’s no secret that my favorite cuisine is cajun and creole! They are typically very hearty dishes, packed with flavor! I do not claim to know all the differences between Cajun and Creole. However, I have read that cajun food does not typically have tomatoes. Whereas Creole food typically uses tomatoes and tomato-based sauces. They are both from Louisiana, and I am happy to sit down to a plate of either.
I have been making this jambalaya recipe for about fifteen years, and it has never disappointed me. I often substitute shrimp for chicken. You can adjust the creole seasoning to make it as mild or spicy as you like. When I started making this years ago, the original recipe did not have Rotel added. It is something I started adding a few years ago, but it’s fine without it.
Jambalaya
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 1 large green bell pepper diced
- 1/2 cup chopped celery
- 1 pound smoked sausage cut into 1/4-inch slices
- 4 cups cubed boneless, skinless chicken thighs
- 3 cups uncooked long-grain rice
- 2 (10.5-ounce)cans French onion soup undiluted
- 1 (14.5-ounce) can chicken broth
- 1 (10-ounce) can Rotel tomatoes undrained
- 2-3 teaspoons creole seasoning
- Garnish: chopped fresh parsley and/or chopped green onions
Instructions
- Preheat oven to 350℉.
- In a large Dutch oven, heat olive oil. Add onion, green pepper, and celery. Cook, stirring often until vegetables start to sweat.
- Add sausage and chicken and cook, stirring often, until chicken browned.
- Stir in rice, soup, broth, Rotel, and seasoning.
- Cover and bake for 40 minutes, stirring after 30 minutes.
- Garnish with chopped parsley and green onion, if desired.
