Mama Delilah's Jammin Jambalaya

Total Time
1hr 30mins
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.

Ingredients Nutrition


  1. Season sausage, chicken and shrimp with a teaspoon of creaole seasoning each.
  2. 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.
  3. Add another 1 tablespoon oil and cook chicken until slightly browned, about 5 minutes. Remove and set to side with sauasage.
  4. Add another 1 tablespoon oil and saute' peppers, celery and onions until tender, about 15-20 minutes.
  5. 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.
  6. While simmering, saute' shrimp in saute' pan until pink, about 3-4 minutes (do not overcook shrimp).
  7. 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.
  8. Discard bay leaves, and serve.
Most Helpful

This is delicious, and even better the next day!

Chef de PARTY June 24, 2010

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

bill mayes March 12, 2010