Entrée: United States – Creole Chicken and Crayfish Jambalaya

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
1 lb (450 g) Louisiana crayfish tails, peeled and deveined
2 tbsp (30 ml) olive oil
1 onion, chopped
1 bell pepper, chopped
3 stalks celery, sliced
3 cloves garlic, minced
2 cups (400 g) long-grain rice
4 cups (960 ml) chicken broth
1 can (14.5 oz / 411 g) diced tomatoes, with juices
2 tbsp (30 ml) Creole seasoning
1 tsp (1 g) thyme
1 bay leaf
Salt and pepper, to taste
2 green onions, sliced
Fresh parsley, chopped, for garnish

Instructions

1. **Sauté Vegetables**: In a large Dutch oven or deep skillet, heat olive oil over medium heat. Add onion, bell pepper, celery, and garlic. Sauté until vegetables are softened, about 5 minutes.
2. **Brown Chicken**: Add the chicken pieces to the pan and cook until browned on the outside, about 5-7 minutes.
3. **Cook Rice**: Stir in the rice, chicken broth, diced tomatoes, Creole seasoning, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to low. Cover and let simmer for 25 minutes, stirring occasionally.
4. **Add Crayfish**: Stir in the crayfish tails, cover again, and cook for an additional 5 minutes until the crayfish are cooked through and the rice is tender.
5. **Finish and Serve**: Remove the bay leaf, stir in green onions, and adjust seasoning as needed. Garnish with fresh parsley before serving.