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Creole Jambalaya

A classic Creole Jambalaya filled with chicken, sausage, shrimp and rice in a rich and flavorful tomato based sauce. This one-pot casserole is a classic Louisiana dish and perfect for any meal!

Course Casserole, Main Course, One Pot Meals
Cuisine American, Creole
Keyword Chicken, Sausage and Shrimp Dish, Creole Jambalaya, Mardi Gras Meal, Red Jambalaya, Rice Dish
Prep Time 30 minutes
Cook Time 45 minutes
Servings 6 servings
Author The Tiny Fairy


  • 2 skinless chicken breasts, cut 1-inch dice
  • 1 lb. shrimp, peeled and deveined (reserve shells)
  • 1 8 oz. Andouille sausage, cut ¼ inch diagonal slices substitute pork kielbasa sausage
  • 1 32 oz. container of chicken stock
  • olive oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 2-3 garlic cloves, finely minced
  • Creole seasoning (store bought or homemade)
  • 3 scallions, sliced diagonally, plus extra for garnish
  • 3 Tablespoons parsley, chopped
  • 1 14-ounce can diced or crushed tomatoes in liquid
  • 2 bay leaves
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon file powder hard to source, optional
  • 1 ½ cup uncooked long grain rice
  • 1 teaspoon kosher salt prefer Diamond brand
  • Optional: red pepper flakes or hot sauce to taste

Homemade Creole Mix

  • 4 Tablespoons paprika
  • 3 Tablespoons kosher salt
  • 2 Tablespoons each of onion powder, garlic powder, dried oregano and dried basil
  • 1 Tablespoon each of dried thyme, black pepper and white pepper
  • 1 teaspoon cayenne pepper


  1. Sprinkle the diced shrimp and chicken with creole seasoning. Wrap each individually, including the sausage, in plastic wrap and refrigerate until use.

  2. In a stock pot over medium to high heat, simmer the chicken stock and shrimp shells for 30 minutes. Strain the stock using a fine mesh sieve and discard the shells. You should have about 3 cups of stock.

  3. Coat the bottom of a Dutch oven casserole with olive oil and sear the chicken over medium to high heat. Set aside. Repeat this step and sear the sausage. Set aside with the chicken.

  4. Add a little olive oil to the casserole and sauté the onion, green bell pepper and celery until the vegetables are soft and onion is translucent. Add the garlic, sprinkle a little Creole seasoning over the vegetables. Stir and cook for another minute or two.

  5. Return the chicken and sausage to the casserole, stir to combine and allow the flavors to marry for a few minutes.

  6. Add the tomatoes, Worcestershire sauce, bay leaves, file powder (if available) and sprinkle Creole seasoning across the pan (zig-zag from one end of the pan to the other). Stir and cook the liquid out of the tomatoes for about 5 minutes to concentrate the flavors.

  7. Add the long grain rice and stir to coated the rice with the tomato sauce for a few minutes.

  8. Add the chicken stock, scallions, parsley and salt and stir to combine. It's very important to taste the liquid and adjust your seasonings, including adding hot sauce or red pepper flakes, if you prefer a spicy version.

    Note: The key to any rice dish is to get the salt and seasonings on point before the rice absorbs the liquid.

  9. Once the liquid is seasoned to your liking, stir well to combine all the ingredients, ensuring the rice is not sticking to the bottom. Cover, reduce the heat to low and cook for 15 minutes.

  10. While the dish is cooking, preheat your oven to 350°F and place the rack in the center of the oven. When the 15 minutes have passed, uncover the casserole and add the shrimp. Stir to combine, cover and bake in the oven for an additional 20 minutes.

  11. Remove from the oven and garnish with extra scallions and parsley.