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.