Creole Jambalaya

Serves 4 to 6

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1 lb andouille sausage, sliced into 1-inch pieces
2 Tbsps vegetable oil
1 cup sliced celery
1 cup onion, chopped
1 cup chopped bell pepper
2 tsps garlic, minced
2 cans (14 1/2 oz.) diced tomatoes
3 cups chicken broth
1 cup Blue Ribbon® White Rice
2 tsps Creole seasoning
1 tsp salt
1/2 tsp dried thyme leaves
1/4 tsp freshly ground black pepper
1/8 tsp ground red pepper (cayenne)
1 bay leaf
2 1/2 cups cooked and cubed chicken
1 lb medium raw shrimp, peeled and deveined
hot pepper sauce (optional)

Cooking Directions

In Dutch oven, cook sausage over medium high heat, turning occasionally, until browned.  Set aside.  

In same pot add oil, celery, onion, bell pepper and garlic.  Cook stirring frequently over medium heat until vegetables are softened.  Add tomatoes, chicken broth, rice, Creole seasoning, salt, thyme, black pepper, cayenne pepper and bay leaf.  Bring to a boil.  Reduce heat to low and cook until rice is tender.

Add reserved sausage, chicken and shrimp.  Continue cooking until shrimp turn pink.  Serve with hot pepper sauce.