Mama Delilahs Jammin Jambalaya Recipes

MAMA DELILAH'S JAMMIN JAMBALAYA

Mama Delilah's Jammin Jambalaya image

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.

Provided by Mama Delilah

Categories Chicken

Time 1h30m

Yield 15 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons canola oil
1 teaspoon canola oil
1 lb boneless skinless chicken breast, medium dice
1 lb andouille sausage, sliced (can substitute smoked sausage)
1 lb medium shrimp, peeled and deveined
3 teaspoons creole seasoning
1 medium green bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
1 medium yellow bell pepper, seeded and chopped
5 jalapeno peppers, seeded and chopped (optional)
4 stalks celery, chopped
2 medium yellow onions, chopped
4 garlic cloves, minced
1 (28 ounce) can petite diced tomatoes in tomato puree
2 tablespoons louisiana style hot sauce (or to taste)
1 tablespoon Worcestershire sauce
1 teaspoon gumbo file powder
4 dried bay leaves
3 cups chicken stock
5 cups cooked rice
salt, black pepper, and ground red pepper, to taste
additional creaole seasoning, to taste (optional)

Steps:

Season sausage, chicken and shrimp with a teaspoon of creaole seasoning each.
In a large heavy stock pot, heat 1 teaspoon oil and brown the sausage, about 7-8 minutes. remove it 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, Worchestershire sauce, 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 occaisioanlly to prevent sticking.
Discard bay leaves, and serve.

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