New Orleans Jambalaya Recipe

Creole Jambalaya in BowlIngredients

  • 4 cup Cajun Grain rice (medium grain brown rice)
  • 1 cup dark chicken meat boneless/skinless diced
  • 1 cup large gulf shrimp
  • 1 cup diced andouille sausage
  • 4 tomatoes diced
  • 2 cup tomato juice
  • 2 cup stewed tomatoes
  • 2 cup chicken stock
  • 2 tbsp. canola oil
  • 2 medium yellow onions diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 head celery diced
  • 2 tbsp. garlic minced
  • 2 tbsp. Creole spice
  • Salt and pepper to taste


In a dutch oven over medium heat, brown chicken in the canola oil. Add sausage to pot and sauté for two more minutes. Add peppers, onions, celery, garlic, and shrimp and cook until onions are translucent.

Add rice, tomatoes, tomato juice, stewed tomatoes, Creole spice, and chicken stock. Bring to a simmer, reduce heat to low, cover and cook for about 30 minutes or until rice is cooked.

Season the jambalaya to taste with salt and pepper and serve.