Lisa's Jambalaya

terry anne


Lisa serves this with corn bread or corn muffins!

★★★★★ 1 vote


12 large
shrimp, peeled, deveined, & cut in half
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)
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


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