CREOLE JAMBALAYA 💕 with Amy’s Louisiana Kitchen

 Amy’s Louisiana Kitchen From Union Parish

Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube.


  • 1 pound boneless skinless CHICKEN, cubed
  • 1 pound ANDOUILLE SAUSAGE, sliced or your favorite sausage
  • 1 large ONION, diced, yellow or white
  • 1 GREEN BELL PEPPER, diced
  • 3 ribs CELERY, 1 cup, diced
  • 5 to 6 cloves GARLIC, minced
  • 1 small can (6 ounce) TOMATO PASTE
  • 5 cups CHICKEN STOCK
  • 15 ounce can DICED TOMATOES
  • 1/2 teaspoon CAYENNE PEPPER
  • SALT & PEPPER to taste
  • 1/2 teaspoon dried THYME
  • 2 to 3 BAY LEAVES

Brown CHICKEN and SAUSAGE in a large Dutch oven. Lightly SALT CHICKEN while it is browning. Set meat aside in a dish. Add ONIONS, BELL PEPPER, CELERY and GARLIC to the pot and some OLIVE OIL if needed. Lightly SALT & PEPPER the veggies while they cook. Saute‘ until the ONIONS are translucent. Add TOMATO PASTE and cook on low stirring for 5 minutes. Add 1 cup CHICKEN STOCK and stir until well blended. Add DICED TOMATOES, SPICES, HERBS, and SALT (if needed) to the pot. Cook on low for 10 minutes. Return cooked CHICKEN and SAUSAGE to the pot. Add remaining CHICKEN STOCK and RICE. Cover tightly. Simmer for 20 to 25 minutes until the rice is done. Fish out BAY LEAVES. Top with diced GREEN ONIONS to serve (optional).


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