Creole Jambalaya

Lynda Hayes


In 1978 my dad took our family to New Orleans. It was the first time I had
"creole" food. Fresh gulf shrimp,crawdads, beignets, and of course Jambalaya. If your like me and like your food fresh, well seasoned and with a little kick, you will love this homemade jambalaya. Have your tall glass of ice tea ready!


★★★★★ 1 vote

30 Min
1 Hr


  • 2 Tbsp
    canola oil
  • 1 Tbsp
    creole seasoning
  • 12 oz
    cajun style andouille smoked pork sausage (chef bruce aidells)
  • 1/2 lb
    boneless chicken, cut up in 1 inch pieces
  • 1 large
    onion, chopped
  • 3 stick
    celery ribs, chopped
  • 1 small
    green pepper, chopped
  • 1/4 c
    red and yellow bell pepper, chopped
  • 3 clove
    fresh garlic, smashed & cut up
  • 28 oz
    tomatoes, cut into chunks, slightly crushed and retain all seeds, juices.
  • 1/2 tsp
    red pepper flakes
  • 1/2 tsp
    black pepper
  • 1 tsp
    sea salt
  • 1 Tbsp
    crystal hot sauce
  • 2 tsp
    worcestershire sauce
  • 2-1/2 c
    chicken broth (stock or boullion will work here)
  • 1 lb
    wild shrimp, shelled & deveined (you can buy this in the freezer section if they do not have fresh)
  • 1-1/4 c
    uncooked white rice, rinsed and clean
  • 1 tsp
    file powder (optional) hard to find product
  • ·
    parsley (for garnish)

How to Make Creole Jambalaya


  1. I cut all my meat and vegetables chunky style for this dish, keep them all about the same size. Heat 1 Tb of the oil in Dutch Oven over medium heat. Add chicken pieces and andouille sausage together, along with creole seasoning. When chicken is browned, remove all the meat with a slotted spoon, and set aside, about 10 minutes. Leave all bits of meat and juice in pot.
  2. Add remaining TB of oil in same pot, add your onion, bell peppers, celery, and garlic saute' until tender. Stir in tomatoes, red pepper, black pepper, salt, hot pepper sauce, worcestershire sauce and file' powder (optional). Add in chicken and andouille sausage that was previously cooked. Cook for another 10 minutes, stirring occasionally.
  3. Stir in the chicken broth and rice. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until all the liquid is absorbed and rice is cooked. Add shrimp and cook 5 more minutes until they are cook through and turn white.
  4. You can serve this as an appetizer for a large family dinner, or as a meal. Use parsley to garnish, and make sure you leave the bottle of hot sauce on the table for your guests to add a bit more if they like it hot! Enjoy!

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