• Prep Time: 15mins
  • Cooking Time: 50mins
  • Serves: 4

Classic Jambalaya

Category: Seafood

 Ingredients List

  • 2 tablespoons butter
  • 1 pound chicken breast, cut into 1/2 inch pieces
  • 1/2 pound andouille sausage
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, diced
  • 1 stalk celery, diced
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes
  • 2 tablespoons Creole seasoning
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1 (14 ounce) can chicken broth
  • 2 bay leaves
  • 1 cup white long grain rice
  • 1/2 pound medium raw shrimp
  • 4 green onions, thinly sliced


Chop the onion, celery, green bell pepper and garlic.
Mix half of the Creole seasoning with the diced chicken. Heat the butter in a large skillet or Dutch oven over medium high heat and brown the chicken.
Add the andouille sausage and cook for another 2-3 minutes until the sausage begins to brown.
Add the onion, celery, green bell pepper and garlic and cook for 3-4 minutes.
Add the rice and cook for another minute.
Add the diced tomatoes, Creole seasoning, hot sauce, salt and pepper. Stir to combine.
Add the chicken broth and bay leaves.
Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, stirring a couple of times.
Add the shrimp, cover, and continue to simmer another 10 minutes.

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