1/1 Photo of Mama Delilah's Jammin Jambalaya
1 hr 30 mins
1 hr 15 mins
Mama Delilah's Note:
Nothing says lovin like some spicy Louisiana cooking. I absolutely LOVE making this when I have the time. I'm toning down the amount of creole seasoning that I use, because I tend to be a little heavy handed with it. The amount is an approximate - season to your taste.
My Private Note
Units: US | Metric
- 2 tablespoons canola oil
- 1 teaspoon canola oil
- 1 lb boneless skinless chicken breast, medium dice
- 1 lb andouille sausage, sliced (can substitute smoked sausage)
- 1 lb medium shrimp, peeled and deveined
- 3 teaspoons creole seasoning
- 1 medium green bell pepper, seeded and chopped
- 1 medium red bell pepper, seeded and chopped
- 1 medium yellow bell pepper, seeded and chopped
- 5 jalapeno peppers, seeded and chopped (optional)
- 4 stalks celery, chopped
- 2 medium yellow onions, chopped
- 4 garlic cloves, minced
- 1 (28 ounce) can petite diced tomatoes in tomato puree
- 2 tablespoons louisiana style hot sauce (or to taste)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon gumbo file powder
- 4 dried bay leaves
- 3 cups chicken stock
- 5 cups cooked rice
- salt, black pepper, and ground red pepper, to taste
- additional creaole seasoning, to taste (optional)
- 1Season sausage, chicken and shrimp with a teaspoon of creaole seasoning each.
- 2In a large heavy stock pot, heat 1 teaspoon oil and brown the sausage, about 7-8 minutes. remove it with a slotted spoon and set off to the side.
- 3Add another 1 tablespoon oil and cook chicken until slightly browned, about 5 minutes. Remove and set to side with sauasage.
- 4Add another 1 tablespoon oil and saute' peppers, celery and onions until tender, about 15-20 minutes.
- 5Add diced tomatoes, chicken stock, sausage and chicken to pot, and season with hot sauce, Worchestershire sauce, file powder, bay leaves, salt, black and red pepper, and if desired, additional creole seasoning. Simmer for 20 minutes.
- 6While simmering, saute' shrimp in saute' pan until pink, about 3-4 minutes (do not overcook shrimp).
- 7Add rice and shrimp to pot. Cook an additional 20-30 minutes on low heat to let juices permeate rice. Stir occaisioanlly to prevent sticking.
- 8Discard bay leaves, and serve.
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Nutritional Facts for Mama Delilah's Jammin Jambalaya
Serving Size: 1 (363 g)
Servings Per Recipe: 15
- Amount Per Serving
- % Daily Value
- Calories 403.4
- Calories from Fat 130
- Total Fat 14.5 g
- Saturated Fat 4.0 g
- Cholesterol 82.3 mg
- Sodium 645.0 mg
- Total Carbohydrate 48.7 g
- Dietary Fiber 9.0 g
- Sugars 2.5 g
- Protein 25.0 g
The following items or measurements are not included: