Cajun Jambalaya

  4.7 – 38 reviews  • Cajun
Level: Easy
Yield: 4 servings
Level: Easy
Yield: 4 servings

Ingredients

  1. 12 medium shrimp, peeled, deveined and chopped
  2. 4 ounces chicken, diced
  3. 1 tablespoon Creole seasoning, recipe follows
  4. 2 tablespoons olive oil
  5. 1/4 cup chopped onion
  6. 1/4 cup chopped green bell pepper
  7. 1/4 cup chopped celery
  8. 2 tablespoons chopped garlic
  9. 1/2 cup chopped tomatoes
  10. 3 bay leaves
  11. 1 teaspoon Worcestershire sauce
  12. 1 teaspoon hot sauce
  13. 3/4 cup rice
  14. 3 cups chicken stock
  15. 5 ounces Andouille sausage, sliced
  16. Salt and pepper

Instructions

  1. In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Nutrition Facts

Calories 402 calorie
Total Fat 16 grams
Saturated Fat 4 grams
Cholesterol 97 milligrams
Sodium 800 milligrams
Protein 24 grams
Sugar 4 grams
Calories 402 calorie
Total Fat 16 grams
Saturated Fat 4 grams
Cholesterol 97 milligrams
Sodium 800 milligrams
Protein 24 grams
Sugar 4 grams

Reviews

Jennifer Haney
Flavor abound! One of the best we’ve tried so far
Madison Webb
The best! So easy and delicious.
Alejandra Reid
Excellent recipe and easy to make for a weeknight dinner. Everyone in our family loved it. Thanks Emeril!
James Rosales
Delicious!
Trevor Moore
Where is the recipe for the creole seasoning?
Mario Allen
Delicious, simple and brings you the true tastes of New Orleans! Enjoy the flavors of the Deep South!
Kenneth Wallace
This was really good and easy to make. My picky eaters all loved it as well! I doubled the recipe and made it as written. I did not cover the pot ever during simmering and I thought the moisture level was perfect. For those worried about heat, it’s in the Cajun seasoning. Normal hot sauce isn’t going to do anything. I used Tony Chachere’s creole seasoning.
Stacy Rice
This dish is a family and friends *favorite*. It is absolutely phenomenal. Every time I’ve made it, people have freaked out. The Bayou Blast seasoning is extra tasty (be sure to make this-don’t go with store bought!) and can be used as a rub for chicken breasts on the grill or even mixed in with some oil, water, and balsamic vinegar for a DELICIOUS, mouth watering marinade. 
Natasha Watson
Best jambalaya recipe hands down! I always get compliments when I make this dish.
Marvin Rose
My family loved it..

 

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