photo by MamaDelilah

Mama Delilah's Jammin Jambalaya

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. You can substitute cajun seasoning for the creole if you like. It's all about personal preference!

Cuisine: CreoleMain Ingredient: Andoullie sausage|Andoullie sausage|

(5, 1) 100% would make again (reviews)

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Recipe
Photos (1)
Nutrition
Notes

Ingredients

Ready in 1 hours, 30 minutes
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Original recipe makes 12 Servings

2 tablespoonscanola oil

1 teaspooncanola oil

1 poundboneless skinless chicken breasts; medium dice

1 cansubstitute smoked sausage

1 poundmedium shrimp; peeled and deveined

3 teaspoonscreole seasoning

1 mediumgreen bell pepper; seeded and chopped

1 mediumred bell pepper; seeded and chopped

1 mediumyellow bell pepper; seeded and chopped

5 jalapeno peppers; seeded and chopped, optional

4 stalks celery: chopped

2 mediumyellow onions; chopped

4 garlic cloves; minced

1 canpetite diced tomatoes; 28 ounce

2 tablespoonslouisiana style hot sauce; or to taste

2 tablespoonsWorcestershire sauce

1 tablespoongumbo file powder

Mama Delilah's Jammin Jambalaya Preparation

Season sausage, chicken and shrimp with a teaspoon of creole 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 crisp tender, about 10 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 cayenne 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.