Jennie’s Jambalaya


  • 1 small onion, diced
  • 1-1/2 tablespoons minced garlic
  • 4 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cubed
  • 1-1/2 tablespoons Creole seasoning, divided
  • 1/2 tablespoon paprika
  • 1/2 tablespoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 tablespoon cumin
  • 1 teaspoon Adobo seasoning
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 3 cups chicken broth
  • 3 bay leaves
  • 1 bell pepper, diced
  • 3 ribs of celery, sliced
  • 1 cup brown rice
  • 1/2 pound fresh cooked shrimp 
  • 6 ounces fully cooked Andouille sausage, sliced


  1. Heat 2 tablespoons of oil in a medium pot or deep saucepan.
  2. Add the onions, garlic, cubed chicken breasts to the pot and sprinkle with 3/4 tablespoon Creole seasoning; cook for about 5 minutes.
  3. Season with paprikas, cayenne pepper, cumin and Adobo, and cook for an additional couple minutes.
  4. Add the diced tomatoes, broth and bay leaves and bring to a boil.
  5. In a small saucepan, sauté the bell pepper and celery in the remaining 2 tablespoons of oil until tender, then transfer to the saucepan containing the chicken.
  6. Add the rice, stir and return to a boil.
  7. Reduce heat to low, cover the saucepan and simmer for about 45 minutes.
  8. Remove the lid to check the rice. If it’s still too firm, cook longer.
  9. Meanwhile, in a small bowl, combine the shrimp and sausage and work the remaining 3/4 tablespoons of Creole seasoning into the meat.
  10. When the rice is tender, add the shrimp and sausage to the pot and cook covered for 5-10 minutes.
  11. Taste for seasoning and adjust as needed.
  12. Serve hot with a salad or steamed vegetables and bread of choice.

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