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Easy Creole Jambalaya

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5 from 1 review

  • Author: Aberdeen's Kitchen
  • Total Time: 1 hour 30 mins
  • Yield: 4-6 1x


Units Scale
  • 2-3 tablespoons olive oil
  • 1 lb raw prawns or large shrimp, shelled and de-veined
  • 1 lb boneless, skinless chicken breast (about 2 each), diced into 1/2 inch pieces
  • 1 lb andouille sausage, sliced into rounds
  • 2 ribs celery, diced
  • 1 medium yellow onion
  • 2 tablespoons garlic, minced
  • 3 large bell peppers, differently colored (I use green, orange and yellow), cored and diced
  • 1 jalapeno pepper, seeded and diced
  • 1 14 oz can diced tomatoes
  • 1 tablespoon tomato paste
  • 3 tablespoons creole seasoning
  • 2 splashes red wine or red wine vinegar (around 2 to 3 tablespoons)
  • 3 cups chicken stock
  • 1 1/2 cups white rice
  • Green onion, thinly sliced for garnish
  • Cilantro, rough chop, for garnish
  • Louisiana Hot Sauce, for garnish


  1. Heat olive oil over medium- high heat in a dutch oven or a large pot. Add chicken breast and sausage and saute for about 5 minutes, until chicken is no longer pink.
  2. Add celery, onion, bell peppers, and jalapeno. Saute for another 5 minutes, until onion is translucent. Add garlic and saute until fragrant, about 30 seconds.
  3. Add tomato paste and creole seasoning and stir until combined.
  4. Deglaze the pan by pouring in the red wine and scrape the browned bits off the bottom, letting the wine evaporate off.
  5. Add tomatoes, chicken stock and rice. Bring to a boil, cover and reduce heat, simmering for about 30 minutes.
  6. After 30 minutes, add shrimp to the pot, stir to mix, cover with the lid and simmer an additional 10 minutes, until shrimp is pink and rice is tender.
  7. Serve with green onion, and cilantro sprinkled on top with a dash of Louisiana hot sauce.
  • Prep Time: 10 mins
  • Cook Time: 1 hour 20 mins