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+ servings

Creole Jambalaya

Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 277kcal


  • 1 Tbsp olive oil
  • 1 large yellow onion diced
  • 3 celery ribs sliced diagonally
  • 3 bell peppers mix of red and green
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 3 cloves garlic minced
  • 1 lb chicken breast boneless, skinless, 1" cubes
  • 1/2 tsp paprika
  • 1 tsp dried oregano
  • 1 andouille sausage sliced cross-wise
  • 2 Tbsps ketchup
  • 2 cups shrimp stock or chicken broth if you prefer
  • 1 28 oz can diced tomatoes drained of liquid
  • 1 cup long grain rice
  • 2 tsps Homemade Cajun Seasoning or commercial mix of your choice
  • 1 1/2 lbs shrimp peeled and deveined


  • Heat olive oil in a large Dutch oven. Sauté onion and celery about 4 minutes. Add bell peppers and salt and pepper. Cook another 3 minutes. Add garlic and cook 1 minute more.
  • Add chicken cubes, paprika and oregano. Cook over medium high heat about 5 minutes until chicken is browned. If your sausage is raw add the slices at the same time as the chicken and brown it.
  • Add the ketchup, tomatoes, shrimp stock, cajun seasoning and rice. Cover the pot and simmer about 20 minutes until rice is cooked and most of the liquid is absorbed.
  • Add the shrimp and stir it in. Turn heat to low and let shrimp cook in the mix about 4-5 minutes.
  • Remove from heat and serve. Pass additional red pepper flakes if desired.




Calories: 277kcal | Carbohydrates: 18g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 74mg | Sodium: 837mg | Potassium: 650mg | Fiber: 3g | Sugar: 7g