Chicken Creole

Louisiana Jambalaya

I am very proud to say I am from the state of Louisiana. Louisiana is very famous for many different dishes depending on the part of the state. This particular recipe is derived from Creole parts of New Orleans. Louisiana Jambalaya was a failed attempt by the Spanish to make paella (lack of saffron due to import costs). Jambalaya consisted mainly of meat (normally sausage of some kind and chicken), rice, and vegetables.


2.5 pounds boneless chicken
1 pound smoked sausage (andouille if available)
One cup bell pepper
One cup onion
One cup celery
½ cup green onion.
1 bay leaf
Cajun/Creole Seasoning
One can cream of celery soup
One can French Onion Soup
One can diced tomato
Four cans chicken broth
2.5 cups long grain rice


First, boil the chicken in seasoned stock for 20 minutes or longer (till cooked through).  Cut chicken into smallish pieces and reserve.  Add enough liquid to make 5 cups of liquid/broth in pot.  Add cut up sausage and all other ingredients (except chicken) to the stock.  Bring to a boil and cook for 20 minutes (add more liquid as needed). Then after 20 minutes add chicken and continue cooking for 5-15 minutes (until rice is cooked).  Make sure to season to your taste.