Creole Jambalaya

Yes, I know *true* jambalaya uses andouille sausage. But, we only like smoked turkey sausage around here. Feel free to use the sausage you prefer. 😉

Creole Jambalaya Recipe

Ingredients

• 13 oz turkey smoked sausage, sliced into discs
• 1 lb boneless skinless chicken breasts, cut into 1 1/2″ cubes
• 2 Tbsp Creole seasoning (see my Creole Seasoning recipe) [divided]
• 3 Tbsp extra virgin olive oil, divided
• 1 onion, diced
• 1 small green bell pepper, diced
• 1 small red bell pepper, diced
• 2 celery stalks, chopped
• 4 tsp minced garlic
• 15 oz crushed tomatoes
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/4 tsp cayenne
• 1/2 tsp hot pepper sauce
• 2 tsp reduced sodium Worcestershire sauce
• 1 tsp filé powder
• 1/2 cup chicken stock
• 1 pound raw shrimp, tails off | peeled | deveined
• 4 1/2 cups cooked long-grain white rice
• 1 green onion (green parts only), sliced
• 1/2 tsp curly parsley, chopped

Directions

1. Toss sliced 13 oz turkey smoked sausage with 1/2 Tbsp Creole seasoning, then set aside.
2. Toss cubed 1 lb boneless skinless chicken breasts with 1/2 Tbsp Creole seasoning, then set aside.
3. Heat 1 Tbsp extra virgin olive oil in a large stock pot over medium heat on stovetop.
4. Add seasoned sausage slices and brown for 2 mins – stir/flip only rarely, then remove with slotted spoon and set aside. I put mine on a plate in the microwave.
5. Add remaining 1 Tbsp extra virgin olive oil to the hot pot.
6. Add seasoned chicken cubes and sauté until lightly browned, then remove with slotted spoon and set aside. I add mine to the sausage plate in the microwave.
7. Add diced 1 onion, diced 1 small green bell pepper, diced 1 small red bell pepper, and chopped 2 celery stalks and sauté until onion is soft and transparent.
8. Add 4 tsp minced garlic and sauté 30 secs.
9. Add 15 oz crushed tomatoes and stir.
10. Add 1 tsp kosher salt, 1/2 tsp ground black pepper, 1 tsp dried oregano, 1 tsp dried thyme, 1/4 tsp cayenne, 1/2 tsp hot pepper sauce, 2 tsp reduced sodium Worcestershire sauce, 1 tsp filé powder and stir.
11. Add cooked sausage slices and chicken cubes, then cook 5 mins – stirring occasionally.
12. Add 1/2 cup chicken stock, bring to a boil, then reduce heat to low-medium (a 2.5 on my strong front, right burner).
13. Cover and simmer for 20 mins – stirring occasionally.
14. Add 1 pound tails off | peeled | deveined raw shrimp and stir.
15. Cover, then simmer (still at a 2.5 on my strong front, right burner) – stirring occasionally, until the shrimp are solidly pink and cooked through (about 6-7 mins, depending on size shrimp being used – we use large).
16. Stir in 4 1/2 cups cooked long-grain white rice.
17. Garnish with sliced 1 green onion (green parts only) and chopped 1/2 tsp curly parsley.

Nutrition Facts
Servings: 6
Calories	447
% Daily Value*
Total Fat 15g	19%
Saturated Fat 3.4g	17%
Cholesterol 120mg	40%
Sodium 900mg	39%
Total Carbohydrate 44g	16%
Dietary Fiber 3.2g	11%
Total Sugars 4.2g
Protein 36g
Vitamin D 1.1mcg	5%
Calcium 64mg	5%
Iron 2.4mg	13%
Potassium 560mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.