Mama Delilah'S Jammin Jambalaya Recipe

Name: Mama Delilah'S Jammin Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 tablespoons canola oil (divdied); 1 lb boneless skinless chicken breast, medium dice; 1 lb andouille sausage, sliced (can substitute smoked sausage); 1 lb medium shrimp, peeled and deveined; 3 teaspoons creole seasoning (divided); 1 medium green bell pepper, seeded and chopped; 1 medium red bell pepper, seeded and chopped; 1 medium yellow bell pepper, seeded and chopped; 5 jalapeno peppers, seeded and chopped (optional); 4 stalks celery, chopped; 2 medium yellow onions, chopped; 4 garlic cloves, minced; 1 (28 ounce) can petite diced tomatoes in tomato puree; 2 tablespoons louisiana style hot sauce (or to taste); 2 tablespoons Worcestershire sauce; 1 tablespoon gumbo file powder; 4 dried bay leaves; 3 cups chicken stock; 5 cups cooked rice; salt, black pepper, and ground red pepper, to taste; additional creole seasoning, to taste (optional)

Servings: persons

2 1/2 tablespoons canola oil (divdied)
1 lb boneless skinless chicken breast, medium dice
1 lb andouille sausage, sliced (can substitute smoked sausage)
1 lb medium shrimp, peeled and deveined
3 teaspoons creole seasoning (divided)
1 medium green bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
1 medium yellow bell pepper, seeded and chopped
5 jalapeno peppers, seeded and chopped (optional)
4 stalks celery, chopped
2 medium yellow onions, chopped
4 garlic cloves, minced
1 (28 ounce) can petite diced tomatoes in tomato puree
2 tablespoons louisiana style hot sauce (or to taste)
2 tablespoons Worcestershire sauce
1 tablespoon gumbo file powder
4 dried bay leaves
3 cups chicken stock
5 cups cooked rice
salt, black pepper, and ground red pepper, to taste
additional creole seasoning, to taste (optional)

1
Season sausage, chicken and shrimp with a teaspoon of creole seasoning each.
2
In a large heavy stock pot, heat 1 teaspoon oil and brown the sausage, about 7-8 minutes. Remove it with a slotted spoon and set off to the side on paper towel to drain excess grease.
3
Add another 1 tablespoon oil and cook chicken until slightly browned, about 5 minutes. Remove and set to side with sauasage.
4
Add another 1 tablespoon oil and saute' peppers, celery and onions until tender, about 15-20 minutes.
5
Add diced tomatoes, chicken stock, sausage and chicken to pot, and season with hot sauce, Worchestershire sauce, file powder, bay leaves, salt, black and red pepper, and if desired, additional creole seasoning. Simmer for 20 minutes.
6
While simmering, saute' shrimp in saute' pan until pink, about 3-4 minutes (do not overcook shrimp).
7
Add rice and shrimp to pot. Cook an additional 20-30 minutes on low heat to let juices permeate rice. Stir occaisioanlly to prevent sticking.

1760

kcal

Calories

Fat

236

Carbs

144

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

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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 21 ingredients. The key ingredients include: 2 1/2 tablespoons canola oil (divdied), 1 lb boneless skinless chicken breast, medium dice, 1 lb andouille sausage, sliced (can substitute smoked sausage), 1 lb medium shrimp, peeled and deveined, and more.

Yes, Mama Delilah'S Jammin 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!

Mama Delilah'S Jammin Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions