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creole jambalaya

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

Creole Jambalaya brings together chicken, andouille sausage and shrimp together with onions, garlic, celery, okra, tomatoes and rice all cooked down and seasoned perfectly in one big pot. It is a cornucopia of delicious flavors all cooked in perfect harmony. This is one of my hubby’s favorite meals. You can easily adjust the heat and spice in this meal to your liking. It is a really hearty meal by itself but for a company worthy meal serve with Cheddar Biscuits and Oven Roasted Corn.

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yield 8 serving(s)
prep time 20 Min
cook time 50 Min
method Stove Top

Ingredients For creole jambalaya

  • 1 lb
    chicken cut in bite size pieces
  • 1 Tbsp
    creole or cajun seasoning
  • 2 1/2 Tbsp
    vegetable oil
  • 12 oz
    andouille sausage sliced into rounds
  • 1 md
    onion chopped
  • 2
    ribs celery chopped
  • 1
    green pepper seeded and diced
  • 3 clove
    garlic minced
  • 1 tsp
    dried thyme
  • 1 tsp
    dried oregano
  • 1/2 tsp
    paprika
  • 1/4 tsp
    cayenne pepper
  • 1/4 tsp
    crushed red pepper
  • 1/4 tsp
    fresh ground black pepper
  • 3 c
    low sodium chicken broth
  • 1 1/4 c
    long grain white rice
  • 1 can
    crushed tomatoes
  • 2 tsp
    louisiana style hot sauce
  • 1/2 lb
    shrimp peeled and deveined
  • 1 c
    chopped frozen or fresh okra
  • green onion (optional garnish)
  • fresh parsley chopped (optional garnish)

How To Make creole jambalaya

  • 1
    Combine the chicken and Creole seasoning in a large bag and shake to coat. Let sit for 20-25 minutes.
  • 2
    Heat 1 1/2 tablespoons vegetable oil in a large dutch oven or heavy stockpot over medium heat. Add the sausage and cook until lightly browned. Remove to a plate. Add the chicken and cook until browned. Remove to a plate.
  • 3
    Heat 1 tablespoon vegetable oil over medium heat. Add onion and celery and cook for 2-3 minutes stirring several times. Add peppers and cook until the onions and celery are soft and fragrant. Reduce heat to low. Add garlic, thyme, oregano, paprika, cayenne pepper, crushed red pepper, and black pepper. Cook for 1 minute stirring constantly.
  • 4
    Add the chicken broth, white rice, crushed tomatoes and hot sauce. Cover and simmer until the rice is almost fully tender; 20-25 minutes.
  • 5
    Add the shrimp, okra, sausage and chicken. Cover and continue simmering until the shrimp are pink and cooked through and the okra is tender. If desired season with more hot sauce and garnish with green onions or chopped parsley.
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