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
- 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.
- Cook the
meat until it is lightly browned and the fat has rendered out, about 6
- Add the onions and cook, stirring frequently, until they develop
a rich caramel color, about 8 minutes.
- Add the bell pepper and the celery
and continue cooking until the vegetables have softened, about 4 minutes.
Add the garlic and the chicken, stir thoroughly, and cook until the garlic
is fragrant, about 3 minutes.
- Add the tomatoes and the broth; stir
- Add the contents of the package. Stir thoroughly. Bring the
mixture to a simmer, cover, reduce heat to low, and cook for 30 minutes.
using shrimp, place them on top of the jambalaya in the pot when 5 minutes
of cooking time remains.
- Remove the jambalaya from the heat and let stand
for 5 minutes. Stir. Garnish with green onions if desired.
Recipe courtesy of
Camellia Brand. Used with permission.