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Jambalaya

March 6, 2016 By Keturah

Jambalya- Savory, Spicy and Surprisingly easy to make! This is a great recipe for everyone in the family

I recently attended my sisters bachelorette party, this is the last sister to get married :), and we had a nice dinner planned at a restaurant that I have been to a few times.  I have always enjoyed everything I have ordered from this place that is until I ordered one of their specials on this particular night: Jambalaya. Now this should be full of complex flavors and should taste a certain way, right?  This particular one tasted so bland, like rice, chicken, very little sausage (no shrimp) with some tomato sauce and Italian seasoning. NO spice whatsoever.  Doesn’t sound yummy, does it?! I was extremely disappointed, and it set me on a mission to make this at home!

Jambalya- Savory, Spicy and Surprisingly easy to make! This is a great recipe for everyone in the family

And I present you with this recipe!  It is a take on the amazing Emeril’s jambalaya.  I tweaked it a smidge, and I love it!  The flavors are perfect, and I can’t get enough. To my surprise, my kids love it too, which is great because I was a little worried they would freak out and say they didn’t want it! They ate it up.  Makes things a little easier when you’re not trying hard to make your kids eat their dinner.

Jambalya- Savory, Spicy and Surprisingly easy to make! This is a great recipe for everyone in the family

In the recipe, I say to use 2 Tbsp of creole seasoning. I actually used a half a tablespoon more because I like it to have more of a kick.  So in my opinion, it’s a good idea to start with the 2 tablespoons and add more to taste.  Or if you don’t want much of a kick, you can start with just 1 Tbsp.  It’s better to start off with less and add more to taste.  I hope this recipe is a success in your home!  Enjoy!

Jambalaya
 
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Prep time
15 mins
Cook time
40 mins
Total time
55 mins
 
Recipe type: dinner
Serves: 4
Ingredients
  • 12-16 Medium or large shrimp, peeled and deveined and I like to cut in half
  • 2 Chicken breast, cut into bite size pieces
  • 2 Tbsp creole seasoning, recipe below
  • 2 Tbsp butter
  • ¼ cup yellow onion, chopped
  • 1 green pepper, chopped
  • 1 yellow pepper, chopped
  • ¼ cup celery, chopped
  • 4-6 garlic, minced
  • 1 tsp hot sauce
  • 1 tsp worcestershire sauce
  • 1 14.5 oz can diced tomatoes (drain some of the juice)
  • 3 bay leaves
  • ¾ cups uncooked rice
  • 3 cups chicken stock
  • 5 oz andouille sausage, sliced
  • CREOLE SEASONING
  • 2½ Tbsp paprika
  • 2 Tbsp salt
  • 2 Tbsp garlic powder
  • 1 Tbsp black pepper
  • 1 Tbsp dried thyme
  • 1 Tbsp onion powder
  • 1 Tbsp dried oregano
  • 1Tbsp cayenne pepper
Instructions
  1. In a bowl mix together creole seasoning
  2. Add diced chicken to a bowl and add 1 Tbsp creole seasoning and toss to coat
  3. In another small bowl add shrimp and coat with additional 1 Tbsp of creole seasoning
  4. In a large saucepan add butter and heat over high heat
  5. Add onion, green peppers and celery cook for about 3 minutes
  6. Add garlic, worcestershire and hot sauce
  7. Add chicken and sausage and sauté about 5 minutes
  8. Stir in rice and then slowly add chicken broth and diced tomatoes and bay leaves
  9. Bring to simmer over medium to low heat
  10. Cover and continue to simmer about 10 minutes
  11. Then uncover and simmer stirring occasionally until rice is tender and has absorb most of the liquid about 10 minutes
  12. Add shrimp and stir cooking until shrimp is cook through about 5 minutes
  13. Cook longer if still too much liquid
  14. When finished remove from heat
  15. Serve and enjoy!
3.5.3208

 

Filed Under: All Recipes, Chicken, Entree, Fish & Seafood Tagged With: chicken, creole, entree, rice, sausage, shrimp

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Hey everyone! We are two sisters, Keturah and Claira, and we both love to make yummy and delicious food for our families and friends. We hope you enjoy our page and most importantly the recipes we share! Read More…

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