Jambalaya Recipe (Creole)

I served this with cast iron skillet corn bread and it was a big hit!!

Used beef instead of chicken but otherwise tastes better than the box kind.

We did not love the andouille sausage, will replace with different sausage.

I have never made this meal before and to my surprise it was a BIG hit for everyone. I am not to good with spice so be prepared for a kick to the meal. The only changes that were made is that we thought we had a bag of okra and we were out so used small green zucchini. It will def be made again and very soon.

O yea

Finding it really tricky for the rice not to get mushy. Lemon squeezed over the top is a must.

Sooo good, the spices were perfect and the rice was so creamy. I used slap yo mama for the cajun seasoning.

Super delicious! Followed the recipe. Really easy to make. The family really loved it. We used cajun smoked sausage. Didnt add shrimp only cause a few people dont like shrimp. But even with just sausage and chicken it was more than enough yo fill eveyones bellies. Will make again.

I cook the meat and the rice separately

Beautiful meal .

This is the first recipe my husband of 13 years has ever said to me was "restaurant quality". I agree, it was especially delicious.

This was an excellent meal to make! My entire family loved it!

Easy, delicious, just the right amount of kick. Loved it

Prep tine is much longer than 15 min.

This was the best ever recipe!! I didn’t have crushed tomatoes so used Rao’s marinara sauce instead and it was perfect and easy. (didn’t add any additional salt, oregano as they are all in the sauce)

Best jambalaya ever!

INSTRUCTIONS 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. 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. Sauté the onion, bell pepper and celery until onion is soft and transparent. Add the garlic and cook until fragrant (30 seconds). 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. 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. 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). 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.

Didn’t use okra or shrimp and was great

I added quite a bit more spices and I used fire roasted tomato instead of regular. Great!

Added a bit more chili flakes and hot sauce (we like spicy)

Delicious, will become a regular. Lightened the spice and should have chopped up the shrimp and protein but otherwise perfect, also did not add rice to make keto friendly

Great recipe, I had peppers, tomatoes, and oregano from my garden to use up and this fit the bill.