Creole Seafood Jambalaya

Rich tomato-infused rice cooked directly with tender chicken, spicy andouille, and plump shrimp, served with cornmeal fried green tomatoes.

• Prep: 25 min
• Cook: 45 min
• Total: 1 hr 10 min
• Servings: 2
• Cuisine: Creole
• Difficulty: Medium

Dietary

• Dairy-Free
• Nut-Free
• Low-Sugar
• High-Protein

Tags

• one-pot
• comfort food
• classic
• spicy
• smoky

Ingredients

• 0.5 pound shrimp (peeled, deveined)
• 0.5 pound chicken thigh (boneless, skinless, cut into cubes)
• 0.25 pound andouille sausage (sliced)
• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 1 green bell pepper (medium, diced)
• 2 piece celery (diced)
• 2 clove garlic (minced)
• 1 can crushed tomatoes
• 1 cup white rice (uncooked)
• 1.5 cup chicken broth
• 1 teaspoon Creole seasoning
• 1 green tomato (medium, sliced)
• 0.25 cup yellow cornmeal
• 1 egg (large, beaten)
• 2 tablespoon vegetable oil
• 1 teaspoon salt

Instructions

1. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add sliced andouille sausage and cubed chicken thigh, searing for 5 minutes until browned.
2. Add yellow onion, green bell pepper, celery, and garlic. Cook for 5 minutes until vegetables soften.
3. Stir in white rice, crushed tomatoes, chicken broth, Creole seasoning, and 1/2 teaspoon salt. Bring to a boil, cover, reduce heat to low, and simmer for 20 minutes.
4. Uncover pot, place shrimp on top of the rice mixture, re-cover immediately, and cook for another 7 minutes until shrimp are opaque and rice is tender.
5. While jambalaya finishes, dip green tomato slices into beaten egg and dredge in yellow cornmeal mixed with remaining 1/2 teaspoon salt.
6. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Pan-fry coated green tomatoes for 3 minutes per side until golden and crispy.
7. Serve jambalaya hot with pan-fried green tomatoes on the side.

Notes

Unlike Cajun jambalaya, Creole jambalaya incorporates tomatoes (hence its 'red jambalaya' nickname), giving it a rich savory depth.

Nutrition (per serving)

• Calories: 760
• Protein: 58 g
• Carbohydrates: 68 g
• Fat: 28 g
• Fiber: 5 g
• Sodium: 1150 mg
• Saturated Fat: 6 g
• Sugar: 4.5 g
• Cholesterol: 230 mg