Lisa's Jambalaya

terry anne


Lisa serves this with corn bread or corn muffins!


★★★★★ 1 vote



  • 12 large
    shrimp, peeled, deveined, & cut in half
  • 4
    about 3-4 boneless, skinless chicken thighs, cut in 1
  • 1 Tbsp
    creole/cajun seasoning (lisa uses tony chachere's, emeril's bayou blast is good too)
  • 2 Tbsp
    olive oil
  • 1/4 c
    onion, chopped
  • 1/4 c
    green bell pepper, chopped
  • 1/4 c
    celery, chopped
  • 1-14.5 oz can(s)
    diced tomatoes (or 1/2 cup chopped tomoatoes)
  • 3
    bay leaves
  • 1 tsp
    worcestershire sauce (or more to taste)
  • 1 tsp
    hot sauce (or more to taste)
  • 3/4 c
    cup rice
  • 3 c
    chicken stock
  • 5 oz
    andouille sausage, sliced (lisa uses keilbasa, she feels the andouille makes it too spicy)
  • ·
    salt and pepper to taste

How to Make Lisa's Jambalaya


  1. In a bowl, combine shrimp, chicken & creole seasoning & work in seasoning well.
  2. In a large saucepan, heat oil over high heat with onion, green pepper & celery, cook about 5 minutes.
  3. Add garlic,tomatoes, & bay leaves, Worcestershire & hot sauces. Stir in rice & slowly add stock.
  4. Reduce heat to medium & cook until rice absorbs liquid & becomes tender, stirring occasionally, about 15-20 minutes.
  5. When rice is just tender, add shrimp & chicken mixture & sausage. Cook until meat is done, about 10 minutes more
  6. Season to taste with salt, pepper, & creole seasoning. Add more hot sauce if you like!

Printable Recipe Card

About Lisa's Jambalaya

Course/Dish: Other Main Dishes
Main Ingredient: Seafood
Regional Style: Cajun/Creole

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