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


  • 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


  1. In a Dutch oven or 2 quart stock pot, cook rice until light and fluffy. Note: you may use a rice cooker.
  2. Peel, de-vein and rinse shrimp, set aside.
    Cut Andouille sausage slanted and set aside.
    Dice onions, green onions, celery, bell pepper and minced garlic.
  3. Season chicken breast with salt and pepper, pan fry in olive oil lightly browned on each side and cut into 2" cubes. Set aside.
  4. Sauté 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.
  5. Gradually add shrimp, chicken and sausage; cook until shrimp are pink.
  6. Spoon 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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