Mexican Jambalaya - Food TV / Lagasse

By RAYT721

  • 1/4 cup olive oil

  • 1 lb medium shrimp

  • Creole Seasoning (i use store bought)

  • 1 chicken, cut into 8 pieces

  • 1.5 lbs andouille sausage, cut to 1/2" slice

  • 2 cups chopped onion

  • 1 cup chopped celery

  • 1 cup chopped bell pepper

  • 2 Tbsp minced garlic

  • 3 bay leaves

  • 1/4 tsp cayenne pepper

  • 1.5 Tbsp chopped thyme leaves

  • 1 c chopped tomatoes

  • 6 cups water

  • 2 cups rice (i use brown rice)

  • Salt & Pepper to taste

  • 1 c green onions

  • 1/2 c chopped parsley

  1. NOTE: this recipe freezes well and is one of our tried and true favorites.

  2. In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat. Season shrimp with Creole seasoning and saute until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later. Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and saute until browned on both sides, about 8 minutes. Remove and set aside. Add sausage and cook until browned. Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes. Add tomatoes and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes. Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes. Add shrimp, green onions and parsley to Dutch over, mixing carefully, and continue to cook, covered, for another 10 minutes. Remove from heat and let sit 10 minutes before serving.

Nutritional Facts


freezes well main dish healthy eating tried and true