Creole Jambalaya Recipe
A Louisiana Creole rice dish with fresh vegetables, spicy andouille sausage, spicy tasso ham, chicken and shrimp topped with a spicy Creole tomato sauce
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.
Proteins
Vegetables
Grains
Spices and Seasonings
Liquids
Method
Preparation
Prepare the Ingredients
Chop the onion, green bell pepper, celery, and green onions. Mince the garlic. Cut the chicken breast into bite-sized pieces. Slice the andouille sausage and tasso ham.
Cooking
Cook the Proteins
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the andouille sausage and tasso ham. Cook until browned, about 5 minutes. Add the chicken pieces and cook until no longer pink, about 5-7 minutes.
Add the Rice and Spices
Stir in the rice, Cajun seasoning, bay leaves, salt, black pepper, and cayenne pepper. Mix well to coat the rice with the oils and spices.
Add Liquids
Pour in the chicken broth and diced tomatoes. Stir well, bring to a boil, then reduce heat to low. Cover the pot and simmer for about 20 minutes.
Add Shrimp
After 20 minutes, add the shrimp to the pot, stir gently, cover, and cook for an additional 5-7 minutes until the shrimp are cooked through and the rice is tender.
Garnish and Serve
Remove the bay leaves. Garnish with sliced green onions before serving. Enjoy your Creole Jambalaya!
