Hattie's Creole Jambalaya

Total Time:
1 hr 15 min
50 min
25 min

6 to 8 servings

  • Extra-virgin olive oil, enough to coat a skillet
  • 4 boneless chicken breasts, julienne-cut
  • 20 jumbo shrimp, peeled and de-veined
  • All-purpose flour, for dusting
  • 5 links andouille sausage, sliced
  • 5 cloves garlic, minced
  • 2 green peppers, julienned
  • 2 red peppers, julienned
  • 4 stalks celery, chopped
  • 6 fresh okra pods, sliced
  • 1 large Spanish onion
  • 1 tablespoon oregano
  • 4 tablespoons parsley
  • 2 tablespoons paprika
  • 2 tablespoons chili powder
  • 1 tablespoon cayenne
  • 10 peeled plum tomatoes, chopped
  • 4 tablespoons Worcestershire sauce
  • 3 cups long or medium grained rice
  • 4 cups seafood or chicken stock
  • 2 cups tomato juice
  • 10 fresh crawfish, shell-on, optional
  • 1 bunch scallions, chopped
  • Parsley, for garnish
  • Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.

  • Dredge chicken and shrimp in flour and add to skillet with andouille sausage. Lower heat and remove the par-cooked shrimp. Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly. Add all seasoning and diced tomatoes and Worcestershire.

  • Add uncooked rice and simmer for 2 to 3 minutes on low heat. Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking. Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.

  • Serve in a deep bowl and garnish with fresh chopped scallions and parsley.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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