New Orleans Cuisine

My Creole & Cajun Recipe Page

This is my blog dedicated to New Orleans & Louisiana cooking! I'll give links to great Creole & Cajun recipes and sites, as well as some of my own recipes. I love talkin' New Orleans, food and otherwise! Incidentally, I'm from Detroit. Go Figure. Lets just say I figured out "what it means, to miss New Orleans" and this site helps ease the pain.

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"Leaving New Orleans also frightened me considerably. Outside of the city limits the heart of darkness, the true wasteland begins."
-Ignatius J. Reilly from A Confederacy of Dunces

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Sunday, May 01, 2005

Shrimp and Chicken Jambalaya Recipe

Hey, If I can't be at Jazzfest, I may as well eat like I'm at Jazzfest! I'm working the food tent, you can go see my friend M.A. Sample at The Wreckroom for some great New Orleans music, he's missing Jazzfest as well.
I make my Jambalaya partly on the stove, then finish it in the oven. Since I'm using Chicken and Shrimp I want my stock to have those flavors, real simple. I heat up the right amount of Chicken Stock and add some raw Shrimp shells to it and simmer for about 15-20 minutes! It gives it a quick little infusion. I do the same thing when making a Cassoulet, except with Lamb bones, if I'm using Lamb. The Jambalaya Recipe:

New Orleans Cuisine Recipe - Shrimp and Chicken Jambalaya

Seasoning Mix (1/4 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/4 tsp Thyme, 1/2 tsp Rubbed Sage, 1/4 tsp Dried Basil, 1/2 tsp Black Pepper)

1 Tbsp Unsalted Butter
1/2 Cup Diced Andouille
1/2 Cup Diced Onion
1/2 Cup Diced Bell Pepper
1/2 Cup Diced Celery
1/2 Cup Diced Fresh Tomatoes
1/2 Cup Tomato Sauce
3/4 Cup Enriched Long Grain Rice
1 1/4 Cup Chicken Stock with a Shrimp shell infusion (see above)
1 Tbsp Homemade Worcestershire Sauce
2 Tbsp Minced Fresh Garlic
1/2 Cup Diced Chicken (Cooked or raw)
1 1/2 Cup Medium Shrimp (I use Louisiana)
1 Tbsp Finely Chopped Italian Parsley
3 Tbsp Finely Sliced Green Onions

Preheat the oven to 350 degrees F.
Mix together the Holy Trinity (Onion, Celery, Bell Pepper).
In a Cast Iron Dutch Oven, melt the butter over medium heat, add the Andouille and cook until it just starts to brown. Add 1/2 of the Holy Trinity, cook until the vegetables are tender (nothing smells better than rendering Andouille with the Holy Trinity). Add the diced Tomatoes and cook for 1 minute. Add the Tomato Sauce and cook for another minute. Add the Rice and cook for 2 minutes, stirring constantly. Add the Stock, the remaining Holy Trinity, Seasoning Mix, Worcestershire, and the Garlic. Taste the broth for seasoning, particularly salt. Add the Chicken, stir well and put the pot in the preheated oven. Bake uncovered for 25 minutes. After the twenty-five minutes stir in the raw Shrimp, Parsley, and Green Onions, place back in the oven for an additional 10 minutes, or until the Shrimp are cooked through. Serve with French Bread and your favorite Beer.

My other Jambalaya posts:

Chicken and Andouille Jambalaya Recipe
Okra Jambalaya Recipe


Anonymous Anonymous said...

I was just wondering how many servins this shrimp & chicken jambalaya makes?

3:48 PM  
Anonymous Anonymous said...

sounds pretty good

8:00 PM  
Anonymous Anonymous said...

I'm from Louisiana, lived in New Orleans seven years pre-Katrina, and this recipe is brilliant. I never thought of doing the shrimp shell infusion into the chicken stock, an easy way of getting the flavors to combine. Thanks!

12:54 PM  
Anonymous Anonymous said...

Its in the oven!!!
Hoping for its good!
Thanks for the tips!

1:36 PM  
Anonymous Anonymous said...

This is an awesome recipe! So many jambalaya recipes call for hot sauce or creole seasoning, some generic form of flavor. Mixing my own spices and using fresh tomatoes instead of canned made this dish not just another OK jambalaya recipe, but a great one. I'm definetly going to try more of yours. I found that it serves about 4 people and is easily doubled.

9:13 AM  
Anonymous Anonymous said...

OK - You can tell I'm new to this. Cajun - cooking shrimp. When I add the shrimp at the end of this recipe is it with the shell on? And if yes, do I serve it with the shell still on? Can you deshell before cooking? I've seen them deshelled with the tail piece still on but was wondering can you just take that off too before cooking? This Irish girl has much to learn!!! thanks

4:29 PM  
Blogger jenzed said...

I liked this recipe a lot. The flavor of the herbs came through gorgeously. A couple of notes - because this is a blog and I can make notes! (which I will re-read when I make this again)

- Instead of Andouille, I used Chorizo (merely because it's easier for me to get - not canonical, I understand). Two chorizos were too much - use one instead.

- I added extra chicken stock, mostly because when I initially looked at it, it didn't seem like enough liquid for the rice. Mind you, I dusted the chicken with flour and then browned it in the sausage fat (because I love brown crispyness). So the extra liquid worked out fine - it was beautiful and thick.

- I was scared of adding the garlic late, without sauteing first. However, it was fine.

Thanks - it was delicious!

12:22 AM  
Anonymous Anonymous said...

Great recipe! WE loved it. I made a few variations. I didn't precook the chicken I just added it raw and cubed. I took out the sausage and added crab meat, catfish, and shrimp. I added the raw catfish I cut into chunks and shrimp the final 15 minutes. It made a great seafood jumbalaya. It was my 1st time I ever tried to make jumbalaya!!

5:57 PM  
Blogger Roberta said...

oh thank GOD...your recipe has tomato sauce in it...the one I have been looking for..Other ones I read had mucha s I love way was i going to make a jambalya with it..

1:51 PM  
Anonymous Anonymous said...

I have been trying different Jambalya recipes recently, always disappointed, then came across this one, sounded involved enough to where I thought it would be good, I was wrong, it was GREAT!!! The seasonings are just right, the cooking method of putting half the holly trinity in to cook first and then half later is brilliant, the cooking of rice in oven is first time I ever had rice cook successfully in oven (no idea why). It was really spectacular, will use again and again!

9:52 AM  
Anonymous Anonymous said...

It tastes great. The only problem is, the rice is still partially raw after it came out of oven. I think it might because there wasn't enough liquid. I tried to add more chicken stock later, but it didn't seem to work.

2:58 AM  
Anonymous Anonymous said...

Looks really good. How do you get the rice fully cooked though? Do you pre-cook some of it or soak it in water before cooking? I always have problems getting the rice right in the oven.

9:41 PM  
Anonymous Anonymous said...


11:58 PM  
Anonymous Anonymous said...

this is a fantastic recipe. goes together without a hitch and tastes outstanding. this is the best i've had, tho i've not had jambalaya in NO. i used 2 c of broth and simmered the rice mixture for a couple minutes before i got it into the oven. rice was cooked perfectly. wow.

10:28 PM  
Blogger jake said...

to the irish girl. Remove the shells from the shrimp (including the tail) Make sure you devein them also... The recipe calls for you to take the shrimp shells and add them to your chicken stock, making an infusion.. So take your chicken stock add the shrimp shells and bring the stock up to a boil, thus bringing out the flavor of the shrimp.. Then use this mixture as you 1 1/4 cup of chicken stock in the recipe

3:36 PM  
Anonymous Anonymous said...

This was incredible! Used chorizo as my sausage and used a le cresuet pot that could be both in the oven and on the stove top. Brilliant!

8:08 AM  
Anonymous Anonymous said...

This may sound dumb but i love jambalaya . only had twice at family reunion when my brother fixed it. i would love to fix but my husband can't have onions as he is allergic. can i fix it without onions maybe add another type of bell pepper in place . do you think it would still be alright without it. thanks, christina

8:08 PM  
Anonymous Anonymous said...

This was my first attempt at jambalaya, and it was incredible. As one not used to cajun cuisine, I found it to be a little on the hot side and will reduce the amount of cayenne next time around. Like Jennifer, I also found that the amount of chicken stock was not enough and I ended up adding about 6 more ounces.

This is a fantastic recipe that I have already passed on to my mom and brother. Also, I made the worcestshire sauce. Unbelievable!

9:57 AM  
Anonymous Anonymous said...

To answer the question about servings....I am making it now and I doubled the recipe. It looks like I'll have about 6-8 servings. So the original recipe would have 3-4.

4:58 PM  
Anonymous Anonymous said...

I've never eaten jambalaya but my husband would like it. If I were to make it without the shrimp in it, how would I cook the shrimp for those who would like to add it later. I'm allergic to seafood, but my husband likes it.

8:06 PM  
Blogger Poppy Mac said...

I'm sitting here at "work" (I'll be retired in less than a year) drooling over your shrimp and chicken jambalaya recipe just like my little beagle does when she hears the refrigerator door open. I'll be hitting the grocery store on the way home to get all the fixin's for making this great sounding recipe. I'll let you know how it turns out.

3:29 PM  
Anonymous Anonymous said...

I made this last night, and it taste wonderful. However, as some others have said, my rice was undercooked. I was afraid to overcook everything else, but still decided to let it cook another 15 minutes. Even still, the rice was not done. Suggestions? I think next time I will cook rice separate and add at the end. Thanks for a great recipe.

6:44 PM  
Anonymous Anonymous said...

This is so great! I remember good jambalaya made by a Cajun cook in Oakland, but there is nothing like it around here. We took a recipe from a cookbook, but not the same at all. So, I tried this and it is excellent. Rather than our own Andouille, we just used Kielbasa and it was fine. Thank you,thank you, thank you!

1:22 PM  
Anonymous Anonymous said...

Thank you so much for this recipe. We love jambalaya but haven't found one as good as we get in New Orleans. This is it. Made it up to the point of putting it in the oven. Cooled the mixture, and refrigerated until dinner. Took it out about 30 mins. before it needed to go into the oven. So good. I also added about another 1 cup stock.

4:02 PM  
Blogger Unknown said...

We LOVE LOVE LOVE this recipe!!! We make it all the time in the colder months. Friends and family beg for it when they know we have made it. Thanks soo much! Plus we double it and it turns out great!

4:20 PM  
Anonymous Anonymous said...

Are you kidding me? This is by far the best I've ever tried. I tripled the recipe so as to take it to a potluck tomorrow. As usual.....I cannot make a new recipe without altering it. Sorry!
I left out the chicken, but added linguisa and chorizo to the andouille and shrimp. The shrimp shell infused chicken stock, is also a huge plus to the yummy success of this recipe. I also added 1 1/2 tsp of smoked paprika to the spice mix.
Thanks again! The guys have no idea what a treat they're in for tomorrow!!!

2:21 AM  
Anonymous Anonymous said...

This recipe seems pretty awesome, Its about 5 minutes from being done.
Couple of thoughts. The second halve of the holy trinity i added to the stock along with the worchestisire sauce, garlic and seasoning and simmered for about 5minutes before adding to everything else. Just sampled it and it was amazing.

I should have had everything prepped before i ever dropped the first pat of butter in the skillet. This would have made the whole process a lot easier.

For the people alergic to sea food, but still want to please others. Skip the shrimp shell infusion. Make a double recipe (your going to want left overs anyway), and at the home stretch (last 10 minutes) split into two dishes adding the shrimp to one and leaving the other as is. Also i added an extra half cup of water to each half with the final five minutes to help with the rice.

Good eating everyone

5:13 PM  
Anonymous Anonymous said...

Wow...I was a little skeptical..but this turned out great! My neighbors think I should open a restaurant! I used a bunch of Andoulle and a good amount of fresh shrimp. The real key is here is simmering the stock with the shrimp shells..super!

7:05 PM  
Anonymous Anonymous said...

For those saying the rice wasn't cooked..what I did was let the mixture sit for 15 mins or so before putting in the oven. I also added about 1/2 cup extra infused broth. Turned out perfect!

5:02 PM  
Anonymous Anonymous said...

For those with allergies, OK those true cajun would choke, but I am allergic to bell peppers and shellfish. So I leave out the bell peppers and offer the shrimp seperately. My husband and friends have never complained.

5:43 PM  
Anonymous Anonymous said...

I do not often (if ever) follow a recipe. I read a few to get the general idea of a dish and rely on my experience for the rest. However, I stuck to the recipe for this dish and it was FANTASTIC! Only cooking half the holy trinity at a time was brilliant. The first half renders the flavor and the second half leaves some "Bite". Instinctfully, I would have put the seasonings in during the first half to really release the aroma but adding the seasonings as directed was perfect. I also usually make rice dishes (such as paella) on the stove but the baking is a much more controlled temperature. The only change I made besides doubling the amounts was to saute the chicken in butter right before adding it with the shrimp. I hate when the chicken is overcooked and I know it will be just right with only a quick ten mintues in the pan to pick up some flavor. I highly reccomend this recipe and will share with my friends. Great Job!

7:56 PM  
Blogger Randy R said...

I haven't had decent jambalaya since I left Houston 15 yrs ago, so searched for a good recipe. We had this tonight, it turned out really well. The timing of sauteing half the trinity, then adding half later, and adding the shrimp for the last 10 minutes works very well. However, I'm a big paella fan and this was almost exactly the same, give or take celery and a few other things. Not that that's bad, but it's not the same jambalaya I remembered. That was more a tomato based stew served over white rice. I'm no cajun so maybe this is the right way?

8:47 PM  
Anonymous Anonymous said...

Fabulous flavor! Since I like pasta jambalaya as much as I like rice jambalaya, this is what I did: I doubled the recipe and cooked everything--but the rice and shrimp--on the stove top. Then--at the point where you add the shrimp--I took half out and added the uncooked shrimp. This half I put in a freezable container. I will finish it cooking a week from now, served over fetuccini. The other half went into rice jambalaya, which we ate tonight. I added the shrimp and (approximately) 2 cups of *cooked* white rice because I had some left over. I mixed it all well (again, in nice, heavy pot on the stovetop) and simmered it until the shrimp was cooked and the sauce was thickened and sticking to the rice. It was just phenomenal! Yes, it loses some of the finesse that paella and rice jambalaya acquire when simmered in the liquid and cooked in the oven, but using already cooked (or partially cooked) rice might be the solution for posters who found their rice didn't cook well enough in the oven. Next time, however, I will definitely cook the rice in the jambalaya mix as described in the recipe, and add more liquid if needed. Good luck!

8:59 PM  
Anonymous Anonymous said...

thank you for the recipe, it is absolutly awsome!it was my first go at making jambalaya, i made it for my husband and parents and it was a huge hit! everybody loved it. just the right amount of spice, the flavour was perfect!

8:51 PM  
Anonymous Anonymous said...

Great taste, but frustrating having to add the extra stock...back in the oven....rice still not done...and again....and again...again...until done.

8:33 PM  
Anonymous Anonymous said...

I was looking for a recipe for jambalaya so that I can cook a wonderfully homemade meal for my boyfriend when he returns from Iraq, and came across this recipe! I've never made a jambalaya before and when I read this one, I knew this would be the one I would prepare. I read all the comments before hitting the grocery store and decided to buy BOIL IN A BAG PRE-COOKED ENRICHED LONG GRAIN RICE!! I simply bought the walmart brand and cut open two bags where the recipe requires the rice. It turned out fabulous and cooked to perfection!!!!

So maybe all those of you who were having trouble with the undercooked rice could try that small variation --> I'm sure my boyfriend will LOVE it when I make it for him!

11:03 PM  
Anonymous Andalou said...

This is badass. I like you. I'm a cook, and the internet is a wonderful tool for finding recipes and such, but you have to weed out all the BS and find someone that really knows how to cook things right. None of that pre-made cajun seasoning nonsense. And shrimp infusion: wonderful!

Thanks for this. You're very helpful.

3:13 PM  
Anonymous Anonymous said...

I absolutely LOVE this recipe and so does anyone else who tries it, I can't even visit my partner's family without being begged endlessly to make it. It is absolutely divine and THANK YOU for sharing such wonderful-ness with the rest of us!

1:52 PM  
Blogger Lyne said...

Trust me when I say to use a cover & cook for about 10 minutes longer and your rice will come out perfect. This is a tip I learned for The Joy of Cooking cook book. Just make sure NOT to keep opening the lid

4:45 PM  
Blogger Unknown said...

I made this for a pot luck dinner several months ago and it was requested that I make it again for the next pot luck. Absolutely fabulous.

11:13 PM  
Blogger susan said...

I found your recipe through a google search for jambalaya....I put it together tonight and WOW! this is the best, my mouth is full right now. I think I will be a follower =D

8:16 PM  
Blogger SASKA said...

This is a great recipe, i added a little more of all the ingredients, but it tasted delishious

8:01 PM  
Blogger Spead said...

I made this last week and OMFG!! This was the best I ever had. My girlfriend and buddy agreed! Thank you! This goes in the recipe box!

8:07 AM  
Anonymous Anonymous said...

Someone commented that they were amazed at the use of tomato sauce instead of ketchup. Christ on a cracker who would use ketchup?

10:21 PM  
Anonymous Anonymous said...

So easy and I love it uses cast iron and the oven. My first try and my family loved it

6:41 PM  
Anonymous Anonymous said...

As far as the uncooked rice - I think I know whats going on. I cooked 2 pans of jambalaya at the same time - I used one long 9x13 pan and I used a bowl to cook the other. The rice in the bowl mixture was uncooked while the other flatter pan was fully cooked. I had already added extra broth after reading the other comments. So, your pan being more flat helps the rice cook faster.

8:02 PM  
Anonymous Anonymous said...

It's 100• here so I made it on the stovetop. I almost forgot the sage and white pepper. Don't! I added it and it was just perfect. I used all fresh tomatoes, no sauce. I pre- cooked my brown rice using a shrimp bouillon cube in 3/4 c and microwaved it for 10 min before adding. Fantastic recipe that is easily adaptable!

12:41 AM  
Anonymous Anonymous said...

This recipe was very good! i have the pickiest husband in the world and he very seldom praises the dishes i make, but this one he could not stop raving about it. VERY GOOD! i did not boil the shrimp shells with the chicken boil only because i was scared of it having too much of a seafood taste. I also used conecuh instead of andoille. but the amount of spices and heat was perfect. we made our on garlic toast on french bread -- slice the bread, butter, sprinkle garlic salt, put in oven at 350 for 5 min then turn the broiler on until the tops are browned (just a min or so). VERY VERY GOOD RECIPE!

9:51 AM  
Anonymous Anonymous said...

this recipe was good but i couldnt get my rice to cook all the way thru. i had to add a little more chicken stock and put it back in the stove for another hour but there were still some bits of rice that were still hard. since i kept putting it back in the oven, it dried the dish out somewhat. overall tho, i will make it again. it was a great recipe

9:54 AM  
Anonymous Anonymous said...

We made this recipe last weekend, and it was a huge hit. I actually just finished making my second batch a few hours ago for my mother-in-law. The only thing I did differently was cook my rice ahead of time. Coming from a Texan...this jambalaya is out of sight!!

3:24 PM  
Blogger greenchilestew said...

This comment has been removed by the author.

10:28 PM  
Blogger greenchilestew said...

I've made this recipe about a half dozen times now and it's time I passed on my compliments. The only changes I make (strictly for personal taste) are adding about 1/3 cup more stock and reducing the cayenne by half, which still leaves plenty of spice - and I am a spice lover. Other than that I follow the instructions and quantities pretty much to a T and am always happy with the results. I find a 4 quart cast iron dutch oven works extremely well as the vessel. Outstanding recipe, I recommend highly.

10:29 PM  
Anonymous Anonymous said...

Oh So so good!
Thank you!!!

11:43 AM  
Anonymous Anonymous said...

I plan on quadrupling this recipe. Only problem is I don't have a pan big enough for the oven but I have a huge stock pot to cook stove top. Should I do anything different? Thanks for all the previous comments. I am looking forward to giving this a shot.

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Blogger Paul Kern said...

I agree -- I bought a 3-cup rice cooker (about $15, with a toaster button, so simple), it really freed me up to focus on the meal.
It even works For recipes that ask for par-boiled rice, such as Chicken Biryani that finishes cooking combined with the other ingredients in a pot or pressure cooker, just stop the rice cooker when you see no more liquid, about 2/3 through the average cooking time.

2:51 PM  
Blogger Paul Kern said...

Made this recipe, and oh so good! Thanks so much for this great Jambalaya recipe! I shared it with several people I work with and they were as impressed as I was, and more importantly as many commenters added, using half the Holy Trinity towards the end (Onion, Celery, Bell Pepper) is brilliant, giving a nice crunch to the dish in addition to the flavors infused by the first half.
About the rice,: I noted other posts about the rice too firm at times, and now I think I have the right solution: cook the rice 1/3 of the way (max 10 mins., drain excess water) in a rice cooker or pot before adding.
I tried the approach of par-boiled the rice 2/3 cooked, like I would for a Biryani that continues to cook in a pressure cooker. In this case most of the rice crumbled to small-gran rice (like Sona Masoori) instead of the long-gran Basmati rice I used. Fortunately the great seasonings of this recipe prevailed, and the dish still turned out very good!

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