Creole Jambalaya with Chicken, Turkey Sausages & Shrimp

Creole Jambalaya is a classic Louisiana dish that reflects the rich cultural blend of French, Spanish, African, and Caribbean influences. It’s a hearty one-pot meal traditionally made with rice, meat, vegetables, and bold seasonings. The Creole Jambalaya is red due to tomato-base, unlike the Cajun Jambalaya, which is typically brown. Like many Southern dishes, it starts with the “holy trinity” which consists of onions, bell peppers and celery. Creole Jambalaya typically combines a mix of sausages, chicken and seafood. Its bold and aromatic flavors include garlic, paprika, cayenne pepper, thyme, oregano, bay leaf and chili. Ingredients are sautéed, then simmered together with rice and tomatoes until the rice is tender and the flavors meld. Creole Jambalaya is a cornerstone of New Orleans Creole cuisine, offering comfort and flavor in every bite.

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You will need

Canola oil (for frying)

1 lb (450 g) chicken breast, cut into ½-inch cubes

9 oz (250 g) turkey chorizo, casing removed and sliced about ¼-inch thick

10½ oz (300 g) turkey cabanossi sausage, casing removed and sliced about ¼-inch thick

2 heaped cups (250 ml) bell peppers (red, yellow, green), seeded and diced into ½-inch pieces

1¼ cups (300 ml) celery, diced into ½-inch pieces

1¼ cups (300 ml) yellow onion, finely diced

¾ cup + 1 tbsp (200 ml) shallots, finely diced

3–7 tbsp (50-100 ml) jalapeño, finely chopped (adjust to desired heat level)

3 tbsp (45 ml) garlic, grated

2 bay leaves

1¼ cups (300 ml) basmati rice, rinsed and soaked for 1 hour

1 tbsp (15 ml) + 1½ tbsp (22 ½ ml) Creole seasoning (see below)

2½ cups (600 ml) chicken stock

1⅔ cups (400 ml) crushed tomatoes

1½ tbsp (22½ ml) honey

¾ cup + 1 tbsp (200 ml) fresh parsley, finely chopped

12 large raw shrimp, peeled and deveined

1 cup of okra, thinly sliced (optional)

9 oz (250 g) small, cooked shrimp (peeled weight)

Creole Seasoning Blend:

3 tbsp (45 ml) sweet paprika

2 tbsp (30 ml) sea salt

2 tbsp (30 ml) garlic powder

1 tbsp (15 ml) dried oregano

1 tbsp (15 ml) dried thyme

1 tbsp (15 ml) black pepper

1 tbsp (15 ml) onion powder

1 tbsp (15 ml) cayenne pepper

1 tbsp (15 ml) chicken or vegetable bouillon powder

1 tbsp (15 ml) muscovado sugar

To Serve:

Green onions, thinly sliced

Fresh parsley, finely chopped

Red chili, thinly sliced

To serve on the side (optional):

Tabasco or other hot sauce

Chili aioli

How to make it

1. Rinse the rice until the water runs clear (usually 5 changes of water). Soak for at least 1 hour.

1¼ cups (300 ml) basmati rice, rinsed and soaked for 1 hour

2. Make the Creole seasoning by mixing all the spice ingredients. Store in a glass jar with a lid.

3 tbsp (45 ml) sweet paprika

2 tbsp (30 ml) sea salt

2 tbsp (30 ml) garlic powder

1 tbsp (15 ml) dried oregano

1 tbsp (15 ml) dried thyme

1 tbsp (15 ml) black pepper

1 tbsp (15 ml) onion powder

1 tbsp (15 ml) cayenne pepper

1 tbsp (15 ml) chicken or vegetable bouillon powder

1 tbsp (15 ml) muscovado sugar

3. Prepare the sausages by removing the casing and slicing them. Set aside in a bowl.

9 oz (250 g) turkey chorizo, casing removed and sliced about ¼-inch thick

10½ oz (300 g) turkey cabanossi sausage, casing removed and sliced about ¼-inch thick

4. Wash, dry and cut the chicken into cubes. Mix with 1 tbsp of Creole seasoning and set aside.

1 lb (450 g) chicken breast, cut into ½-inch cubes

1 tbsp (15 ml) Creole seasoning

5. Dice the vegetables and transfer to a bowl and set aside.

2 heaped cups (250 ml) bell peppers (red, yellow, green), seeded and diced into ½-inch pieces

1¼ cups (300 ml) celery, diced into ½-inch pieces

1¼ cups (300 ml) yellow onion, finely diced

¾ cup + 1 tbsp (200 ml) shallots, finely diced

6. Grate the garlic, finely chop the jalapeño and the parsley, and slice the okra (if using), and keep them in separate bowls.

3 tbsp (45 ml) garlic, grated

3–7 tbsp (50-100 ml) jalapeño, finely chopped (adjust to desired heat level)

3 tbsp (45 ml) garlic, grated

1 cup of okra, thinly sliced (optional)

7. In a large pot, heat canola oil and fry the sausage slices over medium-high heat until browned. Remove with a slotted spoon and set aside.

Canola oil (for frying)

9 oz (250 g) turkey chorizo, casing removed and sliced about ¼-inch thick

10½ oz (300 g) turkey cabanossi sausage, casing removed and sliced about ¼-inch thick

8. Add more oil if needed and fry the chicken until browned. Remove and set aside in the same bowl as the sausage.

1 lb (450 g) chicken breast, cut into ½-inch cubes

9. Add more oil if needed, lower the heat, and sauté the bell peppers, celery, onions, and jalapeño until slightly softened (not browned).

2 heaped cups (250 ml) bell peppers (red, yellow, green), seeded and diced into ½-inch pieces

1¼ cups (300 ml) celery, diced into ½-inch pieces

1¼ cups (300 ml) yellow onion, finely diced

¾ cup + 1 tbsp (200 ml) shallots, finely diced

3–7 tbsp (50-100 ml) jalapeño, finely chopped (adjust to desired heat level)

10. Add garlic and bay leaves, cook for a couple of minutes.

3 tbsp (45 ml) garlic, grated

2 bay leaves

11. Drain the soaked rice and add to the pot with 1½ tbsp of Creole seasoning. Stir and sauté for about 5 minutes.

1¼ cups (300 ml) basmati rice, rinsed and soaked for 1 hour

1½ tbsp (22 ½ ml) Creole seasoning (see below)

12. Add chicken stock, crushed tomatoes, and honey. Bring to a boil, then lower the heat and simmer covered for 25–30 minutes.

2½ cups (600 ml) chicken stock

1⅔ cups (400 ml) crushed tomatoes

1½ tbsp (22½ ml) honey

13. Peel and clean the shrimp. Add chopped parsley, raw shrimp, and okra (optional). Stir well and simmer under cover until the shrimp are cooked through.

¾ cup + 1 tbsp (200 ml) fresh parsley, finely chopped

12 large raw shrimp, peeled and deveined

1 cup of okra, thinly sliced (optional)

14. Add small, cooked shrimp and stir. Let it heat through for about 1 minute. Taste and adjust seasoning with more salt, pepper, Creole seasoning, and/or honey as needed.

9 oz (250 g) small, cooked shrimp (peeled weight)

15. Serve in a large bowl topped with green onions, parsley, and red chili.

Green onions, thinly sliced

Fresh parsley, finely chopped

Red chili, thinly sliced

Optional to serve on the side: Tabasco or other hot sauce and/or Chili aioli.

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