Mama Delilah's Jammin Jambalaya

Mama Delilah's Jammin Jambalaya
Mama Delilah's Jammin Jambalaya
Nothing says lovin like some spicy Louisiana cooking. I absolutely LOVE making this when I have the time. I'm toning down the amount of creole seasoning that I use, because I tend to be a little heavy handed with it. The amount is an approximate - season to your taste. You can substitute cajun seasoning for the creole if you like. It's all about personal preference!
  • Preparing Time: 1 hour and 30 minutes
  • Total Time: 1 hour and 30 minutes
  • Served Person: 12
jambalaya creole cajun contains white meat tree nut free nut free gluten free red meat free contains fish dairy free
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons canola oil
  • 1 teaspoon canola oil
  • 1 pound boneless skinless chicken breasts medium dice
  • 1 can substitute smoked sausage
  • 1 pound medium shrimp peeled and deveined
  • 3 teaspoons creole seasoning
  • 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 can petite diced tomatoes 28 ounce
  • 2 tablespoons louisiana style hot sauce or to taste
  • 1 tablespoon gumbo file powder
  • Carbohydrate 6.23086333396404 g
  • Cholesterol 60.1783333333333 mg
  • Fat 3.63700222137721 g
  • Fiber 1.21914999747811 g
  • Protein 9.80168166659533 g
  • Saturated Fat 0.384046166584083 g
  • Serving Size 1 1 Serving (128g)
  • Sodium 152.624500056133 mg
  • Sugar 5.01171333648593 g
  • Trans Fat 0.314620777760008 g
  • Calories 96 calories

Season sausage, chicken and shrimp with a teaspoon of creole seasoning each. 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. Add another 1 tablespoon oil and cook chicken until slightly browned, about 5 minutes. Remove and set to side with sauasage. Add another 1 tablespoon oil and saute' peppers, celery and onions until crisp tender, about 10 minutes. Add diced tomatoes, chicken stock, sausage and chicken to pot, and season with hot sauce, Worchestershire sauce, file powder, bay leaves, salt, black and cayenne pepper, and if desired, additional creole seasoning. Simmer for 20 minutes. While simmering, saute' shrimp in saute' pan until pink, about 3-4 minutes (do not overcook shrimp). 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. Discard bay leaves, and serve.

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