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


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.

About this Recipe

Main Ingredient: Chicken
Regional Style: Cajun/Creole