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Jambalaya Recipe (Creole)

An authentic Creole Jambalaya recipe! A delicious one-pot meal coming to you from New Orleans is pure comfort food filled to the brim with chicken, shrimp, andouille sausage, rice, seasonings, spices and incredible flavours! Ready and on the table in 45 minutes!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 - 8 people
Calories: 596 kcal
Course: Dinner
Cuisine: American , Cajun

Ingredients

  • 3 tablespoons cooking oil divided
  • 2 tablespoons Cajun Seasoning adjust to suit your tastes/heat preference
  • 10 ounces andouille sausage sliced into rounds
  • 1 pound skinless chicken breasts or thighs, boneless, cut into 1 inch pieces
  • 1 onion diced
  • 1 small green bell pepper seeded and diced
  • 1 small red bell pepper seeded and diced
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 14 ounces crushed tomatoes canned
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon red pepper flakes or ¼ teaspoon Cayenne powder
  • ½ teaspoon hot pepper sauce
  • 2 teaspoons Worcestershire sauce 
  • 1 cup okra thinly sliced, or 1 teaspoon file powder
  • 1 ½ cups uncooked white rice short grain or long grain
  • 3 cups low sodium chicken broth
  • 1 pound raw shrimp tails on or off, peeled and deveined
  • ½ teaspoon green onions sliced to garnish
  • ½ teaspoon parsley chopped to garnish

Instructions

    Cup of Yum
  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 (about 5-6 minutes, depending on the size/thickness of the shrimp being used). 
  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. 

Notes

  • Refrigerate any leftovers for up to 3 days.

Nutrition Information

Calories 596kcal (30%) Carbohydrates 52g (17%) Protein 43g (86%) Fat 24g (37%) Saturated Fat 6g (30%) Polyunsaturated Fat 5g Monounsaturated Fat 11g Trans Fat 0.2g Cholesterol 184mg (61%) Sodium 1.456mg (0%) Potassium 1.092mg (0%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 2.094IU (0%) Vitamin C 39mg (43%) Calcium 131mg (13%) Iron 4mg (22%)

Nutrition Facts

Serving: 6- 8 people

Amount Per Serving

Calories 596

% Daily Value*

Calories 596kcal 30%
Carbohydrates 52g 17%
Protein 43g 86%
Fat 24g 37%
Saturated Fat 6g 30%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 11g 55%
Trans Fat 0.2g 10%
Cholesterol 184mg 61%
Sodium 1.456mg 0%
Potassium 1.092mg 0%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 2.094IU 0%
Vitamin C 39mg 43%
Calcium 131mg 13%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.