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Skillet of Festive Skillet Jumbalaya


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  • ½ lb. andouille, sliced
  • 1 lb. medium shrimp, chopped (optional to chop)
  • 1 c. diced chicken breasts
  • 2 T. minced garlic
  • 1 onion, chopped
  • 1 bunch green onions, chopped
  • 2 jalapeno peppers, seeded and minced
  • Salt, red/black pepper, garlic powder to taste
  • 2 c. diced canned tomatoes
  • 4 c. cooked rice, white or brown
  1. Saute andouille, chicken and shrimp in 12” black skillet.
  2. Add garlic, onion and jalapeno and cook until all meats are done.
  3. Taste for seasoning.
  4. Add tomatoes, thinning with liquid as needed to form a sauce.
  5. Add rice and cook until heated through. Taste for seasoning again.
  6. Garnish with green onions.
*****You can use different sausages or make it just seafood without the chicken. Use different mixtures each time to find new ways to do jambalaya.

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