Prep Time10 minutes



  • 2 cups white rice
  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1 lb boneless, skinless chicken
  • 3/4 lb andouille Sausage, casing removed and diced
  • 1 medium onion, chopped
  • 2 stalks celerly diced
  • 1 green bell pepper, chopped
  • 1 bay leaf
  • 2 pinch cayenne pepper
  • 2 tbsps all purpose flour
  • 1 can Diced tomatoes (14 1/2 oz) undrained
  • 1 can Chicken broth (14 oz)
  • 1 tsp cumin
  • 1 tsp dark chili powder (rounded teaspoon)
  • 1 tsp poultry seasoning
  • 1 tsp worcestershire sauce
  • 1 lb medium shrimp, peeled and de-veined
  • course Black pepper
  • Chopped Scallions for garnish
  • chopped fresh thyme for garnish


1. Cood rice to package directions

2. Place a large, deep skillet over medium high heat.  Add oil and butter to the pan.  Cube chicken and place in hot oil and butter.  Brown chicken 3 minutes, add sausag and gook 2 minutes more.  Add onion, celety, pepper, bay and cayenne.

3. Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more.  Stir in tomatoes and broth.  Season with cumin chili, poultry seasoning and worchester sauce.

4. Bring to a boil and add shrimp.  Sier 5 minutes until shrimp are pink and firm.

5. remove pot from the heat and place on a trivet.  Ladle jambalaya into shallow bowls.

6. Using an ice cream scoop, place a scoop of rice on the center of the jambalaya.  Sprinkle dishes with chopped scallions and thyme leaves.

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