Creole Jambalaya

Creole Jambalaya

There are so many variations for Jambalaya. I don’t think I ever had a Jambalaya I didn’t like. This Creole dish varies a little with each person who makes it. The assortment of ingredients adds so many layers of flavor.

Traditionally, Jambalaya would include smoked sausage or ham, chicken, shellfish, rice, tomatoes and assorted veggies and seasonings. It is definitely a great dish for a party. It is hard to make a small batch of Jambalaya!!!

This recipe is a tweaked version I got from a boss of mine a long time ago. I must say, every time I make this for friends it gets rave reviews.

                                                                Creole Jambalaya

1 lb. smoked sausage, sliced into 1 inch pieces

1 c. chopped onions

1 c. chopped celery

2 garlic cloves, chopped

1/4 c. oil

2 c. cubed uncooked chicken

3 c. chicken stock

1 1/2 c. uncooked rice

1 16 oz. can tomatoes

2-3 t. paprika

Cayenne pepper to taste

Black pepper to taste

1/4 t. ground turmeric

1 lb. medium shrimp, peeled and deveined, uncooked

1 1/2 c. frozen peas

1/2 c. chopped red pepper

1-2 lb. mussels, optional

In Dutch oven cook sausage, onion, celery and garlic in oil until onion is tender. Add remaining ingredients, except shrimp, peas, sweet red peppers and mussels. Bring to a boil, turn down to simmer and cook 20 minutes. Stir in shrimp, and peppers, cover and cook 10 minutes. Stir in peas and stick in mussels, if desired. Cover and cook 5 more minutes. Discard any mussels which have not opened in 5 minutes. Serves 8.