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Jambalaya, a traditional Creole dish from New Orleans, has been referred to as "the South's attempt at recreating Spanish paella in the New World." As with any dish, different varieties can be found, but traditional jambalaya is made with any one or combination of chicken, shrimp, crawfish, andouille sausage, diced ham, as well as tomatoes, green bell pepper, and a healthy dose of Creole seasoning. This Creole jambalaya recipe is packed full of chicken, shrimp, and smoky andouille sausage. Very little prep work and super easy to make, this dish is delicious! So come get your Creole on in just 30 minutes with this classic jambalaya!

  1. 1 Step 1

    Ingredients

  2. 2 Step 2

    Chop the Veggies

    Chop the onion, celery, green bell pepper and garlic.

  3. 3 Step 3

    Cook Chicken and Sausage

    Mix half of the Creole seasoning with the diced chicken. Heat the butter in a large skillet or Dutch oven over medium high heat and brown the chicken. Add the andouille sausage and cook for another 2-3 minutes until the sausage begins to brown.

  4. 4 Step 4

    Add Veggies and Rice

    Add the onion, celery, green bell pepper and garlic and cook for 3-4 minutes. Add the rice and cook for another minute.

  5. 5 Step 5

    Add Remaining Ingredients, Except Shrimp

    Add the diced tomatoes, Creole seasoning, hot sauce, salt and pepper. Stir to combine. Add the chicken broth and bay leaves.

  6. 6 Step 6

    Add Shrimp and Simmer

    Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, stirring a couple of times. Add the shrimp, cover, and continue to simmer another 10 minutes.

  7. 7 Step 7

    Enjoy!

    Serve hot.

Classic Jambalaya

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Serving Size: 4

Classic Jambalaya

Ingredients

  • 2 tablespoons butter
  • 1 pound chicken breast, cut into 1/2 inch pieces
  • 1/2 pound andouille sausage
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, diced
  • 1 stalk celery, diced
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes
  • 2 tablespoons Creole seasoning
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1 (14 ounce) can chicken broth
  • 2 bay leaves
  • 1 cup white long grain rice
  • 1/2 pound medium raw shrimp
  • 4 green onions, thinly sliced

Instructions

  1. Chop the onion, celery, green bell pepper and garlic.
  2. Mix half of the Creole seasoning with the diced chicken. Heat the butter in a large skillet or Dutch oven over medium high heat and brown the chicken.
  3. Add the andouille sausage and cook for another 2-3 minutes until the sausage begins to brown.
  4. Add the onion, celery, green bell pepper and garlic and cook for 3-4 minutes.
  5. Add the rice and cook for another minute.
  6. Add the diced tomatoes, Creole seasoning, hot sauce, salt and pepper. Stir to combine.
  7. Add the chicken broth and bay leaves.
  8. Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, stirring a couple of times.
  9. Add the shrimp, cover, and continue to simmer another 10 minutes.