Jambalaya Recipe (Creole)

Check ingredients as you prepare them. These checks stay on this page.

• 3 tablespoons cooking oil (divided)
  Ingredient note

  Source: 3 tablespoons cooking oil (divided)
• 2 tablespoons Cajun seasoning (adjust to suit your tastes/heat preference)
  Ingredient note

  Source: 2 tablespoons Cajun seasoning (adjust to suit your tastes/heat preference)
• 10 ounces andouille sausage (sliced into rounds)
  Ingredient note

  Source: 10 ounces andouille sausage (sliced into rounds)
• 1 pound skinless chicken breasts (or thighs, boneless, cut into 1 inch pieces)
  Ingredient note

  Source: 1 pound skinless chicken breasts (or thighs, boneless, cut into 1 inch pieces)
• 1 each onion (diced)
  Ingredient note

  Source: 1 onion (diced)
• 1 each small green bell pepper (seeded and diced)
  Ingredient note

  Source: 1 small green bell pepper (seeded and diced)
• 1 each small red bell pepper (seeded and diced)
  Ingredient note

  Source: 1 small red bell pepper (seeded and diced)
• 2 each celery stalks (chopped)
  Ingredient note

  Source: 2 celery stalks (chopped)
• 4 cloves garlic (minced)
  Ingredient note

  Source: 4 cloves garlic (minced)
• 14 ounces crushed tomatoes (canned)
  Ingredient note

  Source: 14 ounces crushed tomatoes (canned)
• 1 teaspoon salt
  Ingredient note

  Source: 1 teaspoon salt
• 1/2 teaspoon ground black pepper
  Ingredient note

  Source: 1/2 teaspoon ground black pepper
• 1 teaspoon dried oregano
  Ingredient note

  Source: 1 teaspoon dried oregano
• 1 teaspoon dried thyme
  Ingredient note

  Source: 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (or 1/4 teaspoon Cayenne powder)
  Ingredient note

  Source: 1/2 teaspoon red pepper flakes (or 1/4 teaspoon Cayenne powder)
• 1/2 teaspoon hot pepper sauce
  Ingredient note

  Source: 1/2 teaspoon hot pepper sauce
• 2 teaspoons Worcestershire sauce
  Ingredient note

  Source: 2 teaspoons Worcestershire sauce
• 1 cup okra (thinly sliced, or 1 teaspoon file powder)
  Ingredient note

  Source: 1 cup okra (thinly sliced, or 1 teaspoon file powder)
• 1 1/2 cups uncooked white rice (short grain or long grain)
  Ingredient note

  Source: 1 1/2 cups uncooked white rice (short grain or long grain)
• 3 cups low sodium chicken broth
  Ingredient note

  Source: 3 cups low sodium chicken broth
• 1 pound raw shrimp (tails on or off, peeled and deveined)
  Ingredient note

  Source: 1 pound raw shrimp (tails on or off, peeled and deveined)
• 1/2 teaspoon green onions (sliced to garnish)
  Ingredient note

  Source: 1/2 teaspoon green onions (sliced to garnish)
• 1/2 teaspoon parsley (chopped to garnish)
  Ingredient note

  Source: 1/2 teaspoon parsley (chopped to garnish)

1. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Season the sausage and chicken pieces with half of the Cajun seasoning.
2. Brown sausage in the hot oil; remove with slotted spoon and set aside. Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon; set aside.
3. Sauté the onion, bell pepper and celery until onion is soft and transparent. Add the garlic and cook until fragrant (30 seconds).
4. Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes (or Cayenne powder), hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning. Stir in the okra slices (or file powder), chicken and sausage. Cook for 5 minutes, while stirring occasionally.
5. Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally.
6. Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink
7. Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning. Serve immediately with sliced green onions and parsley.