Original Creole Seasoning 
Easy Chicken Jambalaya
Bring bold Creole flavor to the dinner table with this easy Chicken Jambalaya recipe by @TFTI.BBQ.…
Get RecipeThis crave-worthy skillet meal by @creoleseoul is delicious and easy-to make. Get cookin’ and taste it for yourself!
Ingredients
-
1lb large raw tail-on shrimp, peeled and deveined
-
3 tbsp butter
-
2 cups pre-boiled rice, rinsed and drained
-
12oz smoked sausage, diced
-
2 tbsp olive oil
-
1 small onion, diced
-
4 garlic cloves, minced
-
2 3/4 cup seafood or chicken stock
-
Tony Chachere’s Creole Seasoning, to taste
-
Smoked paprika, to taste
-
Garlic Powder, to taste
-
Onion Powder, to taste
-
Italian Seasoning, to taste
-
¼ cup green onions
-
Chopped parsley, for garnish
- Clear
Directions
- Preheat oven to 375°F. Season shrimp with creole seasoning and paprika. Melt butter in a large skillet over medium high heat. Add shrimp and let cook for about 2-3 min on each side. Remove from skillet and set aside.
- Heat olive oil in a separate skillet over medium heat and add onions, sauté for 3-5 minutes. Add garlic and continue to sauté until fragrant and softened. Add in chopped sausage and let brown for 3-5 minutes.
- Stir in stock, rice and leftover drippings from shrimp skillet. Season with creole seasoning, italian seasoning, garlic and onion powders to taste. Increase heat to high and bring mixture to a boil, stirring occasionally for about 3 minutes, then reduce heat to medium low and let simmer until most of the stock has absorbed.
- Cover and transfer to the preheated oven for about 10-15 minutes or until rice tender to your liking. Remove from oven, allow to rest for 10 minutes, stir in half of the shrimps and all of the green onions into the rice.
- Top with remaining shrimps and parsley garnish, and enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
New Orleans-Style Stuffed Bell Peppers
Bring a taste of Louisiana to your kitchen with these New Orleans-Style Stuffed Bell Peppers, by…
Get Recipe