Creole-Style Jambalaya

Creole-Style Jambalaya
Serves 4-6

  • 1 lb chicken breast, cut into bite-size pieces
  • 4 TBS Louisiana Creole Rub & Seasoning, divided
  • 1 TBS butter
  • 1 TBS Extra Virgin Olive Oil
  • ½ lb Andouille sausage, sliced in rounds
  • 1 cup sweet onion, chopped
  • 4 garlic cloves, minced
  • 1 large red bell pepper, diced
  • 2-3 stalks celery, diced
  • 1 cup uncooked white long-grain rice
  • 1 (14.5 oz) can diced tomatoes
  • 2 ½ cups chicken broth
  • 2 bay leaves
  • 1 lb medium-size raw shrimp, peeled & deveined
  • ½ cup fresh parsley, chopped
  • ½ cup green onions, chopped
  • Hot sauce (use your favorite!)


In a bowl combine the chicken with 2 TBS of Louisiana Creole Rub & Seasoning, stir until well coated and set aside. Heat the butter and EVOO in a large skillet over medium-high heat and brown the chicken on all sides, then remove from pan and set aside. Add the Andouille sausage; cook until sausage begins to brown, remove from pan and set aside. To the pan add onion, garlic, celery and bell pepper, sauté for 5 minutes, add rice, diced tomatoes, remaining Louisiana Creole Rub & Seasoning, chicken broth and bay leaves, stir to combine. Bring to a boil over high heat. Add chicken and sausage back in, cover, reduce heat and simmer for about 15 minutes or until rice is cooked; stir half way through cooking time. Stir in shrimp, cover and cook 5 minutes or just until the shrimp turn pink. Stir in parsley and green onions. Serve with hot sauce.