Sheri Raleigh-Yearby


Jamalaya is a Louisiana Creole favorite! You can serve this as an appetizer in a smaller portion or as the main entree!

Bon Appetit!


★★★★★ 1 vote

6-8 entree size, 12 appetizer size
20 Min
25 Min
Stove Top


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1 lb
1 lb
andouille sausage
1 lb
chicken breasts, boneless and skinless
1 c
celery, medium diced
1 c
onion, medium diced
1 c
green onion, small diced
1 c
bell pepper, finely diced
2 clove
garlic, minced
3 tsp
olive oil, extra virgin
1 Tbsp
creole seasoning
1 can(s)
tomatoes, small diced
2 can(s)
tomato sauce
1 c
1/2 tsp
cayenne pepper
salt to taste

How to Make Jambalaya


  • 1In a Dutch oven or 2 quart stock pot, cook rice until light and fluffy. Note: you may use a rice cooker.
  • 2Peel, de-vein and rinse shrimp, set aside.
    Cut Andouille sausage slanted and set aside.
    Dice onions, green onions, celery, bell pepper and minced garlic.
  • 3Season chicken breast with salt and pepper, pan fry in olive oil lightly browned on each side and cut into 2" cubes. Set aside.
  • 4Sauté onions, green onions, bell pepper & celery in pan drippings, add 2 T. butter, cook until clear and tender. Add tomato paste, 1 c. chicken or seafood stock, minced garlic and diced tomatoes. Stir and simmer for 15 minutes.
  • 5Gradually add shrimp, chicken and sausage; cook until shrimp are pink.
  • 6Spoon Jambalaya mixture into cooked fluffy rice. Cook on low heat for 10 minutes.

Printable Recipe Card

About Jambalaya

Main Ingredient: Chicken
Regional Style: Cajun/Creole

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