Tuesday, October 20, 2015


I decided to make this because I am obsessed with Jambalaya that comes in the box and you add the sausage. Y’all know what I’m talking about. Anyways my love of that is why I made this. Heads up this can be a real sinus cleaner so if you’re a little stuffy whip this up and you’ll be right as rain.


1/2 of a pound of shrimp
2 – 3 chicken thighs skinless and boneless cut into large nugget size
Creole seasoning
1 andouille sausage link cut into medallions
2 Tbsp of olive oil divided
1 onion chopped
1 green bell pepper chopped
3 – 4 celery stalks chopped
1 tomato chopped
1 tsp Worcestershire sauce
1 tsp hot sauce
3 garlic gloves minced
3 bay leaves
1 cup of uncooked long grain rice
2 and 1/2 cups of chicken stock


Coat your shrimp and chicken in Creole seasoning

Heat 1 Tbsp of olive oil in a large pot over medium – high heat (oil is ready when a drop of water creates sizzle and snapping)

Add your sausage medallions and cook for 3 minutes stirring occasionally

Add the chicken and shrimp and cook for 3 -5 minutes (shrimp should be pink and chicken cooked through)

With the use of a slotted spoon remove the chicken, shrimp, and sausage to a separate plate

Add 1 Tbsp of olive oil to the pot followed by the chopped onion, bell pepper, and celery

Saute for 5 minutes before adding the tomato, Worcestershire sauce, hot sauce, garlic, bay leaves, and more Creole seasoning

Add your rice and stir in the chicken broth

Bring to a boil

Reduce heat to medium – low and cover for 15 minutes

Once the moisture has been absorbed add the shrimp, chicken, and sausage back to the pot

Stir together and heat for 1 – 3 minutes

Remove bay leaves before you serve


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