Fustini's Oils and Vinegars
Cajun Jambalaya

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Cajun Jambalaya


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Cajun Jambalaya

Submitted by Corporate Chef Andy Stewart



  • 24 medium shrimp, peeled and deveined
  • 8 ounces chicken, diced
  • 2 tablespoons Creole Seasoning
  • 4 tablespoons Fustini's Chipotle olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped celery
  • 4 tablespoons chopped garlic
  • 1 cup chopped tomatoes
  • 6 bay leaves
  • 2 tablespoons Black Sheep Worcestershire sauce
  • 2 tablespoons Harwood Gold Farm-Style Sriracha sauce
  • 1 1/2 cups rice (uncooked)
  • 6 cups chicken stock
  • 10 ounces Andouille sausage, sliced
  • 8 ounces ham, diced
  • salt and pepper
Creole Seasoning
  • 1 tablespoon sugar
  • 2 teaspoons Kosher salt
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cayenne
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground white pepper


Step 1. 

In a bowl combine shrimp, chicken and Creole Seasoning.  Using gloved hands, working in seasoning well into chicken and shrimp.

Step 2. 

In a large saucepan heat oil over medium-high heat, add onion, pepper, celery and sauté for 3 minutes.  Add in tomatoes, bay leaves, Worchestershire sauce, Sriracha sauce.  Stir in rice and slowly add stock and cook until rice absorbs liquid and becomes tender, stirring occasionally about 20 minutes.

Step 3. 

When rice is just tender, add shrimp, chicken, sausage and ham.  Cook until the meat is done, about 10 minutes more. Season to taste with salt and pepper and additional Creole Seasoning.

Step 4.  Creole Seasoning

Mix all together and set aside until needed.

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