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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. Fell free to substitute cajun seasoning for the creole. It's all about personal preference. Enjoy!!













Low in Saturated Fat, Trans-fat Free


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 jalapeño pepper
seeded and chopped (optional)
4 stalks celery
2 whole yellow onion
medium, chopped
5 cloves garlic
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


Season sausage, chicken and shrimp with creole seasoning. A teaspoon for each

In a large heavy stock pot, heat 1 teaspoon oil and brown the sausage, about 7 to 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 tender, about 15 to 20 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 red pepper, and if desired, additional creole seasoning. Simmer for 20 minutes.

While simmering, saute' shrimp in saute' pan until pink, about 3 to 4 minutes (Do not overcook shrimp).

Add rice and shrimp to pot. Cook an additional 20 to 30 minutes on low heat to let juices permeate rice. Stir occaisioanlly to prevent sticking.

Discard bay leaves, and serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 254g (9.0 oz)
Amount per Serving
Calories 40912% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 408mg 17%
Total Carbohydrate 23g 23%
Dietary Fiber 2g 7%
Sugars g
Protein 38g
Vitamin A 22% Vitamin C 14%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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