| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 1/4 cup olive oil
- 5 stalks celery, chopped
- 1 Spanish onion, chopped
- 1 green bell pepper, chopped
- 24 medium shrimp, peeled and deveined
- 1 pound chicken, diced
- 2 tablespoons Creole seasoning
- 8 cloves garlic, chopped
- 3 bay leaves
- One 32-ounce can chopped tomatoes
- 2 teaspoons Worcestershire sauce
- 1 1/2 cups rice
- 4 cups chicken stock
- 1 pound andouille sausage, sliced
- Salt and freshly ground black pepper
- Hot sauce
Instructions
- Heat the oil in a large stockpot set over high heat. Add the celery, onions and peppers, and saute until tender, 4 to 5 minutes.
- Meanwhile, combine the shrimp, chicken and Creole seasoning in a large bowl and stir to coat.
- Add the garlic to the stockpot, and saute for 1 minute. Add the bay leaves, tomatoes and Worcestershire. Add the rice and stir to coat in the oil, then stir in the stock. Bring to a boil and reduce to a simmer. Cook, stirring occasionally, until the rice is tender and absorbs some of the liquid, about 15 minutes. Add the chicken, shrimp and sausage to the stockpot, and cook until the meat is cooked through, 10 to 15 minutes. Season with salt, pepper and hot sauce. Serve hot.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 592 |
| Total Fat | 34 g |
| Saturated Fat | 10 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 27 g |
| Cholesterol | 103 mg |
| Sodium | 1074 mg |
Reviews
Delicious! Added a few more spices than in recipe, only added 14.5oz can of tomatoes and didn’t add shrimp but came out amazing:)
I halved the recipe, only added andouille because it was all I had, and would completely agree that it is Creole, not Cajun. But it is fast and whatever meat you have can be used. I will add more heat next time, probably cayenne.
Mmmmnn, nope, not Cajun, not in the least. There IS a difference between Creole and Cajun. Living there (LA) helps.
This is Creole not Cajun
I made this recipe exactly as it stated minus the shrimp. I’m certain it would be delicious with the shrimp as well. I put just a dash of hot sauce at the end and thought it had a good flavor/spice level. Could definitely make it hotter like other recipes I’ve used by adding some cayenne pepper during cooking. Will be making again!
Husband loved it! More like 16 servings though….delicious and I made it myself
This isis a very good recipe indeed, and a fave of my families.. The only thing is, I made mine using Emeril’s recipe for Jambalaya! This recipe iis almost identical except for the canned tomatoes, and this one seems to be doubled in servings. Emeril’s calls for fresh tomatoes, and coating the shrimp and chicken in creole seasoning while Emeril’s recipe has you make his spicy seasoning mix. Other than that the ingredients are identical and the directions are the same. Emeril’s recipe has been around way longer than this one. Hmmm…
Made yesterday…this is now my go to jambalaya recipe. I thought it would be too much celery, but I think that added to the flavor. Perfect consistency. For the Creole seasoning, I used Slap Your Mama, which added just enough kick. A great recipe written as is–thanks!!