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Camellia Brand
Creole Jambalaya

Creole Jambalaya

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  • 1 package of Camellia Brand Jambalaya Mix
  • 4 cups diced fresh tomatoes with liquid
  • 1 cup chicken, ham or seafood stock
  • 2 pounds of sliced Cajun smoked or andouille sausage, or 2 pounds minced ham with fat (or a combination of the two)
  • 2 tablespoons vegetable oil
  • Meat pulled from one store-bought rotisserie chicken
  • 1 pound medium-to-large peeled and deveined shrimp, optional
  • 2 large onions, finely chopped
  • 1 large green bell pepper, finely chopped
  • 3 ribs celery, finely chopped
  • 2 cloves garlic, minced
  • Thinly sliced green onions, for garnish


  1. Set a large heavy pot, preferably a cast-iron Dutch oven, over medium-high heat. Add 2 tablespoons oil and the sausage and/or ham. Cook the meat until it is lightly browned and the fat has rendered out, about 6 minutes.
  2. Add the onions and cook, stirring frequently, until they develop a rich caramel color, about 8 minutes.
  3. Add the bell pepper and the celery and continue cooking until the vegetables have softened, about 4 minutes.
  4. Add the garlic and the chicken, stir thoroughly, and cook until the garlic is fragrant, about 3 minutes.
  5. Add the tomatoes and the broth; stir thoroughly.
  6. Add the contents of the package. Stir thoroughly. Bring the mixture to a simmer, cover, reduce heat to low, and cook for 30 minutes.  If using shrimp, place them on top of the jambalaya in the pot when 5 minutes of cooking time remains.
  7. Remove the jambalaya from the heat and let stand for 5 minutes. Stir. Garnish with green onions if desired.

Ingredients used in this Recipe

garlic ham shrimp onion chicken Stock Tomoatoes Green Bell Pepper