Prep 15 mins
Cook 1 hr 15 mins
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.
- 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) canpetite 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)
- Season sausage, chicken and shrimp with a teaspoon of creaole seasoning each.
- In 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.
- Add another 1 tablespoon oil and cook chicken until slightly browned, about 5 minutes. Remove and set to side with sauasage.
- Add another 1 tablespoon oil and saute' peppers, celery and onions until tender, about 15-20 minutes.
- Add 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.
- While simmering, saute' shrimp in saute' pan until pink, about 3-4 minutes (do not overcook shrimp).
- Add rice and shrimp to pot. Cook an additional 20-30 minutes on low heat to let juices permeate rice. Stir occaisioanlly to prevent sticking.
- Discard bay leaves, and serve.
This is delicious, and even better the next day!
Mama, MAMA this was FANTASTIC. I have tried 3 or your recipes so far and you have 15 stars. I cut the creole spice by about 20 % but still had a nice bite. I followed the recipe word for word and I am glad I did. I am freezing some and will find out if it freezes well. If you love great Jambalaya you have got to try this. Bill