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Creole Jambalaya Recipe

Having a jambalaya recipe in your back pocket is a good idea, especially when it starts getting cold outside! The dish is a little spicy and has that stick-to-your-ribs delicious experience. 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner
Cuisine: American, creole
Keyword: jambalaya

Ingredients

  • 3 tbsp butter
  • 3 tbsp creole seasoning use 2 tbsp if using Slap Ya Mama
  • 12 oz andouille sausage smoked sausage, such as kielbasa, or a chorizo will also work
  • 1 lb boneless, skinless chicken thighs cut into small pieces
  • 1 yellow onion, dicued
  • 1 green pepper, diced
  • 2 stalks celery, diced
  • 6 cloves of garlic, minced
  • 14 oz crushed tomatoes
  • salt, pepper to taste
  • 2 tsp Worcestershire sauce
  • 1 cup okra, optional, see notes
  • 1.5 cups uncooked white rice
  • 3 c chicken broth low sodium preferably
  • 1 lb raw shrimp, peeled and deveined tails off preferably
  • Scallions or chopped parsley to garnish

Instructions

  • Heat 1 tbsp of butter in a large pot over medium heat. 
  • Season chicken with half of the Creole seasoning.
  • Brown the sausage; remove from pot. 
  • Add 1 tbsp of butter to the accumulated juices in the pot, cook the chicken until lightly browned. Remove from pot, set aside. 
  • Sautee the onions, celery and bell pepper in the juices until the vegetables are soft. Add the garlic and sautee until aromatic. 
  • Stir in the tomatoes; season with salt and pepper to taste. You can add red chili flakes, here, too! Add Worcestershire sauce. 
  • Add the chicken and sausage back to the pot, cooking for 5 minutes. Add okra, if using. 
  • Add the rice and broth and bring to a boil. Then reduce to low heat, covering the pot and allowing to simmer for about 25 minutes. Stir ocassionaly and check that the rice is cooked and liquid absorbed. 
  • Place the shrimp on top of the Jambalaya, pop the lid on and allow the shrimp to steam for about 6 minutes, or until cooked through. 
  • Taste the jambalaya for salt, pepper and spice. Adjust accordingly. Serve with parsley and/or scallions. 

Notes

I did not use okra in my jambalaya, honestly because I forgot it! You can add 1 cup of okra, sliced thinly, to your jambalaya just before you add the rice. But it works well without it!