Creole Jambalaya Recipe

This delicious, flavorful recipe is a Creole potpourri of global influences across Africa, Spain and to the Caribbean and France. This exotic version of jambalaya is made with Hillshire Farm® Smoked Sausage, Tyson® Low Sodium Pulled Chicken, Cajun seasoning and several fresh veggies all spread over rice and bathed in a savory stock.
 

*Minimally processed. No artificial ingredients.

Creole Jambalaya Recipe

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Ingredients

Serves
6-8 people

Creole Jambalaya Recipe

1 lb.

Hillshire Farm® Jalapeno & Cheddar Skinless Smoked Sausage

1 lb.

Black Oak™ Endless Rope Smoked Sausage, Fully Cooked, No MSG and Gluten Free

1 lb.

Tyson® NAE, 100% All Natural*, Low Sodium Pulled Chicken

3 Tbsp.

Vegetable or Canola Oil

2 Tbsp.

Cajun Seasoning

2 cups

Yellow Onion, diced

1 cup

Green Bell Pepper, seeded and diced

1 cup

Red Bell Pepper, seeded and diced

1 cup

Celery

¼ cup

Garlic

14 oz.

Tomatoes, diced, canned

¼ tsp.

Cayenne Powder

2 cups

White Rice, uncooked

3 cups

Chicken Broth

Show ingredients

Directions

  1. Heat oil over medium heat.
  2. Brown sausage in the hot oil, remove with slotted spoon and set aside. Add chicken to the pot and sauté until lightly browned. Remove with slotted spoon, set aside.
  3. Sauté the onion, bell peppers, celery and garlic until translucent.
  4. Stir in tomatoes, Cajun seasoning, rice and chicken broth. Bring to a boil, then reduce to low heat.
  5. Add browned sausage and chicken.
  6. Cover and let simmer for about 20 minutes. You can also finish the jambalaya covered in 225F oven for the same time.
  7. Remove from the heat and uncover. Adjust heat with extra hot sauce or cayenne pepper.
  8. Serve immediately.

Prep Time: 15-20 minutes

Cook Time: 60 minutes

Meal
Dinner
Lunch