Creole Jambalaya Recipe

Name: Creole Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb andouille sausage; 3 garlic cloves, minced; 1 1/2 cups yellow onions, chopped; 1 cup bell pepper, chopped; 1 cup chicken, cooked and diced; 4 cups rice; 1 (14 1/2 ounce) can diced tomatoes; 8 cups water or 8 cups chicken broth; 3 bay leaves; 1 tablespoon chicken bouillon; 1 teaspoon beef bouillon; 2 teaspoons salt; 1 teaspoon black pepper; 1/2 teaspoon cayenne; 1/2 teaspoon Kitchen Bouquet

Servings: persons

1 lb andouille sausage
3 garlic cloves, minced
1 1/2 cups yellow onions, chopped
1 cup bell pepper, chopped
1 cup chicken, cooked and diced
4 cups rice
1 (14 1/2 ounce) can diced tomatoes
8 cups water or 8 cups chicken broth
3 bay leaves
1 tablespoon chicken bouillon
1 teaspoon beef bouillon
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon cayenne
1/2 teaspoon Kitchen Bouquet

1
In a large stockpot, heat oil then add onions and bell pepper. Cook until onion is translucent.
2
Add diced andouille. Cook, stirring often, for 10 minutes.
3
Add rice, and continue to cook and stir for 5 minutes.
4
Add all remaining ingredients.
5
Allow mixture to come to a full rolling boil.
6
Remove from heat and cover with a tight fitting lid. Do not open lid for at least 30 minutes, rice will steam and should be perfectly done.
7
Stir and serve.

1738

kcal

Calories

Fat

184

Carbs

188

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 lb andouille sausage, 3 garlic cloves, minced, 1 1/2 cups yellow onions, chopped, 1 cup bell pepper, chopped, and more.

Yes, Creole Jambalaya falls under the Meat & Poultry 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.

Creole Jambalaya

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