Mama Delilah's Jammin Jambalaya

Mama Delilah's Jammin Jambalaya


(1 vote) 5 1

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.

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Pittsburgh, PA

Time needed

20 min preparation + 90 min cooking

Serving Size / Yield

15 servings


  • 2 Tbs. + 1 tsp. canola oil, divided
  • 1 lb. boneless skinless chicken breast, medium dice
  • 1 lb. Andouille sausage, halved lengthwise and sliced (you can substitute smoked sausage)
  • 1 lb. medium shrimp, peeled and deveined
  • 3 tsp. Creole seasoning (or to taste)
  • 1 med. green bell pepper, seeded and chopped
  • 1 med. red bell pepper, seeded and chopped
  • 1 med. yellow bell pepper, seeded and chopped
  • 5 jalapeno peppers, seeded and chopped (optional)
  • 4 stalks celery, chopped
  • 2 med. yellow onions, chopped
  • 4 cloves garlic, minced
  • 1 28-oz. can petite diced tomatoes in tomato puree
  • 2 Tbs. Louisiana style hot sauce (or to taste)
  • 1 Tbs. Worcestershire sauce
  • 1 tsp. gumbo file powder (powdered sassafras leaves)
  • 4 dried bay leaves
  • 3 C. chicken stock
  • 5 C. cooked rice
  • salt, black pepper, and ground red pepper, to taste

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Season sausage, chicken and shrimp with Creole seasoning - 1 teaspoon for each meat. In a large heavy stock pot, heat 1 teaspoon oil and brown the sausage, about 7-8 minutes. Remove sausage 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 15-20 minutes. Add diced tomatoes, chicken stock, sausage and chicken to pot, and season with hot sauce, Worcestershire sauce, gumbo 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 3-4 minutes (do not overcook shrimp). Add rice and shrimp to pot. Cook an additional 20-30 minutes on low heat to let juices permeate rice. Stir occaisionally to prevent sticking. Discard bay leaves, and serve.

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