Big Fun On The Bayou Jambalaya Recipe

Name: Big Fun On The Bayou Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Jambalaya; 1 pound boneless chicken thighs, diced; 1 pound medium shrimp, peeled and deveined; 1.5 pounds andouille, sliced (can substitute smoked sausage if necessary); 1 bell pepper, chopped; 1 large onion, chopped; 4 stalks celery, chopped; 2 tablespoons garlic, chopped; 2 6 oz. cans tomato paste; 1 28 oz can of tomatoes (diced); 8 cups stock (i like to mix chicken and beef, but it's up to you); 3 tablespoons creole seasoning (see below or use something like Tony Chachere's or Emeril's); 1 teaspoon Worcestershire sauce; 2-3 bay leaves; 4 cups long-grain white rice; 2 tablespoons fresh Italian parsley, minced; Creole Seasoning; 2 teaspoons cayenne pepper; 1 teaspoon paprika; 1 teaspoon black pepper; 1 teaspoon white pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried thyme

Servings: persons

Jambalaya
1 pound boneless chicken thighs, diced
1 pound medium shrimp, peeled and deveined
1.5 pounds andouille, sliced (can substitute smoked sausage if necessary)
1 bell pepper, chopped
1 large onion, chopped
4 stalks celery, chopped
2 tablespoons garlic, chopped
2 6 oz. cans tomato paste
1 28 oz can of tomatoes (diced)
8 cups stock (i like to mix chicken and beef, but it's up to you)
3 tablespoons creole seasoning (see below or use something like Tony Chachere's or Emeril's)
1 teaspoon Worcestershire sauce
2-3 bay leaves
4 cups long-grain white rice
2 tablespoons fresh Italian parsley, minced
Creole Seasoning
2 teaspoons cayenne pepper
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme

1
Season the diced chicken thighs with some of creole seasoning.
2
In a large pot, saute the andouille for several minutes, until they release a nice amount of fat. Remove andouille and set aside.
3
Brown the chicken in the andouille fat, until it takes on a nice dark color. Remove from pan and set aside with andouille.
4
Add onion, celery, bell pepper and garlic and saute for two minutes.
5
Add tomato paste and stir rapidly to combine. Saute for several more minutes until the onions become translucent and the tomato paste takes on a darker, richer color.
6
Add two cups of the stock and stir thoroughly, making sure to scrap up any carmelized goodness.
7
Add the can of tomatoes, Worcestershire sauce and bay leaves.
8
Add another teaspoon of the creole seasoning, mix well and let simmer for five minutes.
9
Add chicken and andouille, mix well and let simmer for another five minutes.
10
Add shrimp, parsley and the rest of the stock. Repeat the drill for five more minutes. Taste for seasoning.
11
Add rice, and combine thoroughly. Cook for about 20-30 minutes until all liquid has been absorbed and the rice is tender.
12
If rice is done and liquid remains, keep on low for another 5 minutes until jambalaya has thickened up.
13
Remove bay leaf.
14
That's it. Laissez les bon temps rouler!

1079

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Jambalaya, 1 pound boneless chicken thighs, diced, 1 pound medium shrimp, peeled and deveined, 1.5 pounds andouille, sliced (can substitute smoked sausage if necessary), and more.

Yes, Big Fun On The Bayou Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Big Fun On The Bayou Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions