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Creole Jambalaya

Creole Jambalaya is made with sausage, shrimp, rice, tomatoes, veggies and more. Wonderful served with cornbread.s

Creole Jambalaya is made with sausage, shrimp, rice, tomatoes, veggies and more. Wonderful served with cornbread.


  • 1 package of Camellia Brand Jambalaya Mix
  • 4 cups diced fresh tomatoes with liquid
  • 1 cup chicken, ham or seafood stock
  • 2 pounds of sliced Cajun smoked or andouille sausage, or 2 pounds minced ham with fat (or a combination of the two)
  • 2 tablespoons vegetable oil
  • Meat pulled from one store-bought rotisserie chicken
  • 1 pound medium-to-large peeled and deveined shrimp, optional
  • 2 large onions, finely chopped
  • 1 large green bell pepper, finely chopped
  • 3 ribs celery, finely chopped
  • 2 cloves garlic, minced
  • Thinly sliced green onions, for garnish


  1. Set a large heavy pot, preferably a cast-iron Dutch oven, over medium-high heat. Add 2 tablespoons oil and the sausage and/or ham.
  2. Cook the meat until it is lightly browned and the fat has rendered out, about 6 minutes.
  3. Add the onions and cook, stirring frequently, until they develop a rich caramel color, about 8 minutes.
  4. Add the bell pepper and the celery and continue cooking until the vegetables have softened, about 4 minutes.
  5. Add the garlic and the chicken, stir thoroughly, and cook until the garlic is fragrant, about 3 minutes.
  6. Add the tomatoes and the broth; stir thoroughly.
  7. Add the contents of the package. Stir thoroughly. Bring the mixture to a simmer, cover, reduce heat to low, and cook for 30 minutes.
  8. If using shrimp, place them on top of the jambalaya in the pot when 5 minutes of cooking time remains.
  9. Remove the jambalaya from the heat and let stand for 5 minutes. Stir. Garnish with green onions if desired.

Serves 10.

Cajun Recipes

Recipe courtesy of Camellia Brand. Used with permission.


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