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Creole Jambalaya

Creole Jambalaya

There are subtle differences between Cajun and Creole food. Some are who is doing the cooking, the cultural influences, both of which have French roots and whether it’s considered “City” or “Country” cooking. We’d rather not create a fracas, so suffice to say that our Creole Seasoning can be used with either Creole or Cajun recipes since the blend we created contains all the traditional spices and herbs found in both camps. Our Creole Jambalaya recipe is a bit spicy, as all good Jambalayas should be. Our Creole Seasoning has a bit of heat, but not too much, which is why this recipe calls for a bit more hot sauce. We hope you enjoy our Jambalaya. You might want to play some Zydeco music while making it so you get in the mood and stay in the mood.

12 medium shrimp, peeled, deveined and chopped
1 chicken breast, diced
1 tablespoon Creole Seasoning
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon Louisiana hot sauce or other hot sauce of your choice
3/4 cup uncooked rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Sea Salt and fresh ground pepper

In a bowl combine shrimp, chicken and Creole Seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole Seasoning.