1 hr 45 mins
Adapted from Chicago's famed House of Blues version of Jambalaya, this one takes less time, but doesn't skimp on BIG BAYOU flavor! It is one dish I am repeatedly asked to make. The great thing is you can throw in any number of meats and seafood that you have on hand, and leave one out if you want--any combination still tastes delicious! Have plenty of ice-cold beer on hand, you're gonna need it!
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For the sauce
- 3 tablespoons bacon fat
- 4 ounces ham, diced (preferrably smoked)
- 4 ounces andouille sausages, diced
- 1 large onion, diced
- 3 stalks celery, diced
- 1 green pepper, diced
- 2 scotch bonnet peppers, diced (or jalapenos)
- 1 tablespoon garlic, minced
- 1 tablespoon creole seasoning (like Emeril's, recipe follows)
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 (14 ounce) can tomato sauce
- 2 bay leaves
- 1 cup water
- 1 chicken bouillon cube
For the Jambalaya
- 4 ounces butter
- 4 teaspoons creole seasoning
- 16 ounces large shrimp, peeled and deveined
- 2 cups cooked diced chicken (I use 2-3 breasts, with creole seasoning)
- 12 ounces andouille sausages, sliced then cut inot half circles
- 4 slices bacon, cooked and chopped
- 4 cups white rice, cooked
- 4 teaspoons fresh parsley, chopped
- 4 whole scotch bonnet peppers (for garnish)
Creole or Cajun Seasoning
- 1For the sauce:.
- 2Heat bacon fat (or butter) in heavy saucepan and saute diced ham and sausage until crisp. Add onion, celery, both types of peppers, and garlic. Saute until tender, about 15 minutes.
- 3Add creole seasoning, tomatoes, sauce, and bay leaves. Cook 10-15 minutes, stirring occasionally.
- 4Add water and bouillon and cook on low for 45 minutes. Then remove bay leaves. Sauce can be made a day ahead.
- 5For the Jambalaya:.
- 6Heat butter in skillet, saute Andouille sausage until crisp . Sprinkle shrimp with creole seasoning, and saute until opaque, but not tough. Add chicken and bacon. Deglaze the pan with the prepared sauce, and heat through.
- 7Stir in hot cooked white rice.
- 8Serve topped with chopped fresh parsley and a whole Scotch Bonnet pepper.
- 9Note: diced, leftover pork, crawfish, or other meat/seafood can bee added as well.
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Nutritional Facts for Creole Jambalaya
Serving Size: 1 (810 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1738.9
- Calories from Fat 640
- Total Fat 71.1 g
- Saturated Fat 30.3 g
- Cholesterol 337.2 mg
- Sodium 7033.5 mg
- Total Carbohydrate 199.4 g
- Dietary Fiber 15.3 g
- Sugars 21.7 g
- Protein 75.0 g
The following items or measurements are not included: