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Jambalaya
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5 from 1 vote

Jambalaya

Jambalaya is easier than you think to make. The whole dinner comes together in about 45 minutes! Laissez les bon temps rouler with this recipe!
Course Main Course
Cuisine Creole
Servings 4 -6

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup onions diced
  • 1 cup green pepper diced
  • 1 cup celery diced
  • 2 tablespoons garlic minced
  • 1 large jalapeno minced
  • 1 pound Andouille sausage sliced into ¼ inch rounds
  • 1 pound boneless skinless chicken breast diced
  • 1 15 ounce can diced tomatoes
  • 1 bay leaf
  • 3 tablespoons creole spice mix
  • 1 cup long grain rice
  • 2 ½ cups chicken broth
  • ½ pound langostino or 80/20 shrimp remove shells and cleaned cut in half
  • ¼ cup chopped parsley optional
  • Green onions for garnish
  • Louisiana Hot Sauce

  • For the Creole Spice Rub
  • 3 tsp Cayenne pepper
  • 2 tsp paprika
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp Lowry’s seasoned salt
  • 2 tsp pepper
  • 1 tsp kosher salt

Instructions

  • In a large saute pan that has a lid, melt the butter with the olive oil over medium heat. Add the onions, green pepper, jalapeno, celery and garlic and cook for 5 minutes. Add the sausage, chicken, bay leaf and the creole spice mix. Stir to combine well and continue to cook for another 10 minutes.
  • Stir in the tomatoes, rice and chicken broth and bring to a boil. Reduce heat to low and cover stirring occasionally to keep the rice from sticking. The rice will cook in about 20 minutes or so. In the last 5 minutes stir in the parsley and the shrimp or langostino.
  • Serve with sliced green onions and hot sauce if desired.

Notes

I used langostino in place of shrimp because I had it in the freezer. If you have a Costco membership, they sell a 5 pound bag of langostino for about $20. That's a great deal for a tasty bite!
The Creole Spice mix will yield more than you will need for this recipe. Store the extra in an airtight container. It's a great rub for chicken, steak, fish or seafood!
It's ok if there some liquid let in the pan. It will firm up as it cools.