Creole Jambalaya Recipe

Average Rating:

Categories: Cajun / Creole, Main Dish, Mardi Gras, Rice, Shellfish

Submitted By: rick from milwaukee.

  • 2 tablespoons butter
  • 1 pound andouille sausage, diced
  • 1 pound chicken, cooked and shredded
  • 1 pound shrimp
  • 1 cup bell pepper, diced
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 4 cloves garlic, crushed
  • 1 cup tomato, diced
  • 2 quarts water
  • 1 tablespoon tomato powder
  • 2 tablespoons cajun seasoning
  • 1 teaspoon gumbo file
  • 1 cup long grain rice
Serves / Yields

6-8 servings

Preparation Instructions

Preheat oven to 350 degrees. In a Dutch oven or skillet, melt the butter and saute the vegetables, sausage and garlic. Add the chicken and shrimp, stirring until cooked. Add the water, seasonings and tomato powder. Bring to a simmer. Add the rice and cook, uncovered, in the oven until the rice is tender, about 20 minutes.

Helpful Hints

Any combination of meat or seafood will do.

Quick Shopping List

Tomato Powder
Very Fine Powder, in a glass jar
1/2 cup shaker jar, net wt. 3.5 oz.
Cajun Seasonings, Regular Spicy, Extra Hot, Or Salt Free
Regular, in a glass jar
In a 1/2 cup shaker jar, net wt. 2.5 ounces
Gumbo Filé Powder, Organic Powdered Sassafras Leaves
Ground, in a resealable bag
1 oz.

Submit Comment

James H. Said:

Can it be frozen?

Make it Again? James H. would make this recipe again.