Cajun Jambalaya

Lori Newton


Recipe courtesy of Emeril Lagasse
I suggest omitting the rice and making a batch of rice seperate. Then serving the Jambalaya over a bed of rice. I'm still working on this one.

Made this awhile back and it was GOOD !

★★★★★ 2 votes
15 Min
35 Min



medium shrimp, peeled, deveined and chopped
4 oz
chicken, diced
1 Tbsp
creole seasoning, recipe follows
2 Tbsp
olive oil
1/4 c
chopped onion
1/4 c
chopped green bell pepper
1/4 c
chopped celery
2 Tbsp
chopped garlic
1/2 c
chopped tomatoes
bay leaves
1 tsp
worcestershire sauce
1 tsp
hot sauce
3/4 c
3 c
chicken stock
5 oz
andouille sausage, sliced or leftover italian even kielbasa will work.
salt and pepper

How to Make Cajun Jambalaya


  • 1In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.Set aside. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

    Per Serving: Calories: 402; Fat: 16g (Saturated Fat: 4 grams); Protein: 24g; Carbohydrates: 38g; Sugar: 4g; Fiber 0g; Cholesterol: 97mg; Sodium: 800mg
  • 2Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
    2 1/2 tablespoons paprika
    2 tablespoons salt
    2 tablespoons garlic powder
    1 tablespoon black pepper
    1 tablespoon onion powder
    1 tablespoon cayenne pepper
    1 tablespoon dried oregano
    1 tablespoon dried thyme
    Combine all ingredients thoroughly.

    Yield: 2/3 cup

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About Cajun Jambalaya

Course/Dish: Other Main Dishes