Bourbon Street Jambalaya Recipe
Shrimp, chicken, andouille sausage, & vegetables cooked in a flavorful Creole sauce and served over rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Ingredients
Gather all ingredients and dice the onion, bell pepper, celery, and chicken. Slice the andouille sausage.
Add Chicken and Seasoning
Stir in the diced chicken and Cajun seasoning. Cook until the chicken is no longer pink, about 5 minutes.
Combine Remaining Ingredients
Add the diced tomatoes, chicken broth, rice, bay leaves, salt, and black pepper. Stir to combine.
Cook the Jambalaya
Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid.
Add Shrimp
In the last 5 minutes of cooking, add the shrimp to the pot. Cook until the shrimp are pink and cooked through.
Serve
Remove bay leaves. Garnish with chopped green onions before serving. Enjoy your Bourbon Street Jambalaya!
