Original Creole Seasoning 
Creole Jambalaya Rice Dinner Mix 
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Get RecipeYou can’t go wrong with this classic Louisiana Jambalaya recipe by @HeresYourBite! It’s loaded with Creole and Cajun flavors and ideal to cook up in big batches for family dinner night or entertaining.
Ingredients
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Butter
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Olive Oil
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Tony’s Original, to taste (about 1 tbsp)
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Two, 8oz boxes of Tony’s Jambalaya mix
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1 tsp onion powder
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1 tsp garlic powder
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1 tsp smoked paprika
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8 oz andouille sausage, sliced
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1/2 lb chicken thighs, cut into 1” pieces
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1/2 lb pork stew meat, cut into 1” pieces
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1 green bell pepper, diced
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2 stalks celery, diced
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1 yellow onion, diced
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1 head garlic, minced
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1 jalapeno, diced (optional)
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4 cups chicken broth
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Green onion, to garnish
- Clear
Directions
- Heat a large cast iron pot or dutch-oven over medium/low heat. Add in a touch of olive oil (optional) followed by your sliced andouille. Cook until lightly browned, about 5-7 minutes. Remove from pot and set aside.
- Brown the meat: add in your chicken and pork. Season with Tony’s, garlic powder, onion powder, and smoked paprika. Let the meat sit, undisturbed for several minutes.
- Once the meat lifts from the pot and no longer sticks, give everything a stir. Continue cooking until cooked through and brown on all sides. Remove from pot and set aside. (You might need to brown your meat in batches, depending on the size of your pot)
- Add in your onion, celery, and bell pepper. Season with a pinch of Tony’s. Stir and sauté for about 8 minutes, or until tender.
- Throw in your garlic and jalapeño, stir. Cook for another minute.
- Pour in your jambalaya mix and give everything a stir. Toast the rice for a few minutes.
- Pour in your chicken broth and season with Tony’s. Reintroduce your sausage, chicken, and pork. Stir to combine.
- Bring to a boil, cover, and simmer for 25 minutes.
- Once your rice is cooked through, fold and fluff (don’t stir) to give everything a mix. Top with green onions and enjoy!
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