Creole Jambalaya
Flavor straight from New Orleans! Savory Creole Jambalaya with Sausage, Chicken and Shrimp
Prep Time10 minutes mins
Cook Time30 minutes mins
Resting Time10 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: Creole, Cuban, Latin, Spanish
Keyword: Chicken, Sausage, Shrimp, Sofrito
Servings: 4 to 6 servings
- ¾ pound Boneless, skinless chicken thighs cut into large chunks
- ¼ teaspoon Black pepper
- 2 teaspoons Olive oil
- 12 ounces Old Havana Foods Sofrito Authentic Cuban Recipe
- ½ cup Sweet peas (petit pois) drained, reserve peas and liquid separately
- 3 tablespoons Lime juice, fresh preferred from 1 large or 2 small limes
- 12 ounces Light bodied beer (do not use an IPA or bitter) split into 8 oz and 4 oz
- 1¼ cups Long grain white rice jasmine or basmati preferred
- 1 pinch Saffron optional
- 6 ounces Peeled and deveined shrimp
- 6 ounces Fully cooked, sliced sausage Andouille is recommended for authentic Creole Jambalaya
Lightly season chicken with pepper. Heat a large pot over high heat until hot. Add olive oil to pot and swirl to coat bottom. Add the chicken pieces, (skin side down if using bone-in.) Brown about 5 to 6 minutes, stirring occasionally or turning whole pieces after 4 minutes.
Add Old Havana Foods Sofrito Authentic Cuban Recipe to pot, stir well to coat chicken with sofrito. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally. Add 1½ cups chicken broth, 8 ounces beer (or additional chicken broth) lime juice, liquid from peas, rice (and saffron if using) to stockpot. Stir well to combine and bring to a simmer. Reduce heat to lowest setting; cover and simmer 20 minutes, stirring every 5 minutes.
During last five minutes of cooking add shrimp and sausage.
Turn off heat. Add remaining 4 ounces of beer (or chicken stock) and drained peas. Stir well to combine, cover and let stand 8 to 10 minutes.Add salt and pepper to taste. If large, cut bone-in chicken pieces in half.