Hattie'S Creole Jambalaya Recipe

Name: Hattie'S Creole Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: extra virgin olive oil, enough to coat a skillet; 4 boneless chicken breasts, chopped bite-sized; 20 medium shrimp, peeled and de-veined; all-purpose flour, for dusting; 5 andouille sausages, sliced; 5 cloves garlic, minced; 2 green peppers, julienned; 2 red peppers, julienned; 4 stalks celery, chopped; 6 fresh okra pods, sliced; 1 large Spanish onion; 1 tablespoon oregano; 4 tablespoons parsley; 2 tablespoons paprika; 2 tablespoons chili powder; 1 tablespoon cayenne; 10 peeled plum tomatoes, chopped; 4 tablespoons Worcestershire sauce; 3 cups long-grain rice or 3 cups medium grain rice; 4 cups seafood stock or 4 cups chicken stock; 2 cups tomato juice; 10 fresh crawfish, shell-on (optional); 1 bunch scallion, chopped; parsley, for garnish

Servings: persons

extra virgin olive oil, enough to coat a skillet
4 boneless chicken breasts, chopped bite-sized
20 medium shrimp, peeled and de-veined
all-purpose flour, for dusting
5 andouille sausages, sliced
5 cloves garlic, minced
2 green peppers, julienned
2 red peppers, julienned
4 stalks celery, chopped
6 fresh okra pods, sliced
1 large Spanish onion
1 tablespoon oregano
4 tablespoons parsley
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon cayenne
10 peeled plum tomatoes, chopped
4 tablespoons Worcestershire sauce
3 cups long-grain rice or 3 cups medium grain rice
4 cups seafood stock or 4 cups chicken stock
2 cups tomato juice
10 fresh crawfish, shell-on (optional)
1 bunch scallion, chopped
parsley, for garnish

1
Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
2
Dredge chicken and shrimp in flour and add to skillet with andouille sausage.
3
Lower heat and remove the par-cooked shrimp.
4
Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly.
5
Add all seasoning and diced tomatoes and Worcestershire.
6
Add uncooked rice and simmer for 2 to 3 minutes on low heat.
7
Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking.
8
Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
9
Serve in a deep bowl and garnish with fresh chopped scallions and parsley.

1634

kcal

Calories

Fat

147

Carbs

219

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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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: extra virgin olive oil, enough to coat a skillet, 4 boneless chicken breasts, chopped bite-sized, 20 medium shrimp, peeled and de-veined, all-purpose flour, for dusting, and more.

Yes, Hattie'S Creole 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!

Hattie'S Creole Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions