A Cajun jambalaya that suits the whole family!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Bring 3 cups chicken broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.

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  • Heat cast-iron Dutch oven over medium-high heat. Cook and stir andouille sausage in hot pot until browned, about 5 minutes. Remove sausage from the pot with a slotted spoon, retaining any drippings in the pot.

  • Saute sweet onion, green onions, celery, and bell pepper in the sausage drippings until tender, 5 to 7 minutes. Season vegetable mixture with Creole seasoning, minced garlic, hot sauce, and black pepper; cook for 1 minute more.

  • Pour tomato sauce and diced tomatoes over the vegetable mixture; stir and add shrimp, shredded chicken, browned sausage, and 1 cup chicken broth into the tomato mixture. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until he shrimp are no longer translucent, 10 to 15 minutes.

  • Scoop rice into bowls and ladle jambalaya over the rice.

Nutrition Facts

423 calories; 18.6 g total fat; 135 mg cholesterol; 1468 mg sodium. 36.5 g carbohydrates; 24.8 g protein; Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/27/2015
Made as written and my only complaint was that this was just a tad too spicy and salty. I think the Tony's should be cut back to one tablespoon and that would solve both issues. Other than that this was perfect. Cooking the rice in broth makes all the difference in the world when it comes to flavor. Thanks for sharing Mandybelcanto! Read More
(5)
19 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/27/2015
Made as written and my only complaint was that this was just a tad too spicy and salty. I think the Tony's should be cut back to one tablespoon and that would solve both issues. Other than that this was perfect. Cooking the rice in broth makes all the difference in the world when it comes to flavor. Thanks for sharing Mandybelcanto! Read More
(5)
Rating: 5 stars
02/27/2015
Made as written and my only complaint was that this was just a tad too spicy and salty. I think the Tony's should be cut back to one tablespoon and that would solve both issues. Other than that this was perfect. Cooking the rice in broth makes all the difference in the world when it comes to flavor. Thanks for sharing Mandybelcanto! Read More
(5)
Rating: 5 stars
05/31/2015
AWESOME recipe! I added a 1/2 tsp of crushed red pepper because I was worried it wouldn't be hot enough... and it was the PERFECT amount of heat! I didn't put chicken in mine but that's just from laziness and not wanting to cook it and I recommend (if using pre-cooked sausage/shrimp) to use some olive oil when sautéing veggies and I cooked it for 10 minutes with the tomatoes and everything thrown in then added the already cooked shrimp and sausage in and let it simmer for just a few minutes. Outside of using precooked meat and adding some crushed red pepper I followed everything and it was so good! Thank you very much for the recipe. Read More
(3)
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Rating: 4 stars
09/09/2016
The ingredients call for only 2 cups of broth yet the directions have us add 4 cups. Also 15 minutes to cook shrimp will make them chewy. I cooked them for only 7 minutes and they came out great. Other than this great recipe. Read More
(2)
Rating: 5 stars
06/21/2019
6-21-2019 What a winner of a dish! I don t care for highly spicy foods nor do Hubs sensitive innards so I had to work with this a bit to limit the heat factor. In addition to reducing the amount of Creole seasoning by half I omitted the ground pepper and hot sauce altogether. I liked the idea of dicing the sausage as it spread its own heat more evenly! The level of spice was perfect for me but for Hubs it still was a little too much because of the andouille. So since andouille seems like kielbasa with a bit of red pepper flakes those with spicy heat issues like his might want to just use kielbasa instead. Scaling this to three servings made it impractical to use only portions of cans of both tomato sauce and diced tomatoes so I simply used an entire can of petite diced tomatoes. I cooked the chicken in strips (not shredded) with the sausage and didn t add the shrimp until the last few minutes of cooking. The finished dish with the heat level adjustments was simple perfection. It has an appealing flavor with its trio of meats and Creole spice. Creole comfort food! Hubs who generally won t take anything to work for his lunch that he has to eat with a fork happily took the leftovers today. Darn it. Read More
(2)
Rating: 5 stars
04/02/2016
Everyone loved it. Followed directions given and it was awesome Read More
(1)
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Rating: 4 stars
07/04/2016
Very good. No shrimp on hand and did miss that flavor. It will stay as a favorite. Read More
(1)
Rating: 5 stars
07/29/2017
I chunked the chicken. Not crazy about shredded chicken. Did not add salt or pepper. Used less hot sauce than recipe called for. We loved how it turned out. Will definitely keep this in our favorites! Read More
(1)
Rating: 4 stars
08/06/2017
Very good and easy to make. Was really pleased with the way it turned out. I did use a little red pepper and some smack your mama seasoning to kick up the heat just a little. Read More
(1)
Rating: 5 stars
01/03/2017
Ok. Sooooo. I made this and i can say yes thats a family favorite. I have subbed some items here and there as needed. I used tomato soup vs saice and just added some oregano and basil. Read More
(1)