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: 1 teaspoon canola oil; 2 tablespoons canola oil; 1 pound andouille halved lengthwise and sliced (may substitute smoked sausage); 1 pound chicken breast halves, boneless, skinless medium dice; 1 pound shrimp medium size, peeled and deveined; 3 teaspoons creole seasoning; 1 whole green bell peppers seeded and chopped; 1 whole sweet red bell peppers seeded and chopped; 1 whole sweet yellow bell peppers seeded and chopped; 5 whole jalapeno pepper seeded and chopped (optional); 4 stalks celery chopped; 2 whole yellow onion medium, chopped; 5 cloves garlic minced; 28 ounces tomatoes, canned with juice petite diced; 2 tablespoons red hot pepper sauce louisiana style, use to taste; 1 tablespoon worcestershire sauce; 1 teaspoon gumbo file powder; 4 whole bay leaves; 3 cups chicken broth; 5 cups rice cooked (white or brown according to preference; 1 x salt and black pepper to taste; 1 x cayenne pepper ground, to taste; 1 x creole seasoning if more seasoning is desired, to taste

Servings: persons

1 teaspoon canola oil
2 tablespoons canola oil
1 pound andouille halved lengthwise and sliced (may substitute smoked sausage)
1 pound chicken breast halves, boneless, skinless medium dice
1 pound shrimp medium size, peeled and deveined
3 teaspoons creole seasoning
1 whole green bell peppers seeded and chopped
1 whole sweet red bell peppers seeded and chopped
1 whole sweet yellow bell peppers seeded and chopped
5 whole jalapeno pepper seeded and chopped (optional)
4 stalks celery chopped
2 whole yellow onion medium, chopped
5 cloves garlic minced
28 ounces tomatoes, canned with juice petite diced
2 tablespoons red hot pepper sauce louisiana style, use to taste
1 tablespoon worcestershire sauce
1 teaspoon gumbo file powder
4 whole bay leaves
3 cups chicken broth
5 cups rice cooked (white or brown according to preference
1 x salt and black pepper to taste
1 x cayenne pepper ground, to taste
1 x creole seasoning if more seasoning is desired, to taste

1
Season sausage, chicken and shrimp with creole seasoning.
2
A teaspoon for each
3
In a large heavy stock pot, heat 1 teaspoon oil and brown the sausage, about 7 to 8 minutes.
4
remove it with a slotted spoon and set off to the side.
5
Add another 1 tablespoon oil and cook chicken until slightly browned, about 5 minutes.
6
Remove and set to side with sauasage.
7
Add another 1 tablespoon oil and saute' peppers, celery and onions until tender, about 15 to 20 minutes.
8
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.
9
Simmer for 20 minutes.
10
While simmering, saute' shrimp in saute' pan until pink, about 3 to 4 minutes (Do not overcook shrimp).
11
Add rice and shrimp to pot.
12
Cook an additional 20 to 30 minutes on low heat to let juices permeate rice.
13
Stir occaisioanlly to prevent sticking.
14
Discard bay leaves, and serve.

1666

kcal

Calories

Fat

215

Carbs

141

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 23 ingredients. The key ingredients include: 1 teaspoon canola oil, 2 tablespoons canola oil, 1 pound andouille halved lengthwise and sliced (may substitute smoked sausage), 1 pound chicken breast halves, boneless, skinless medium dice, 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.

Mama Delilah's Jammin Jambalaya

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