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Camellia Brand
Blue dutch oven of Creole Jambalaya with Camellia Brand's Jambalaya Seasoning Mix next to it

Creole Jambalaya

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  • 1 package of Camellia Brand Jambalaya Cajun Seasoning Mix
  • 1 (14-ounce) can diced tomatoes
  • 1 1/2 cups chicken, ham or seafood stock
  • 10 ounces Andouille or smoked sausage, sliced, or 10 ounces ham, chopped (or a combination of the two)
  • 2 tablespoons vegetable oil
  • Meat pulled from one store-bought rotisserie chicken
  • 1 pound medium peeled and deveined shrimp, optional
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 ribs celery, chopped
  • 1 clove garlic, minced
  • Thinly sliced green onions, for garnish
Total time:
1 hour, 5 minutes
Prep time:
15 minutes
Cook time:
50 minutes


  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 until lightly browned, and the fat has rendered out, about 5 minutes.
  2. Add chopped onion and cook, stirring frequently, until a rich caramel color develops, about 8 minutes.
  3. Add bell pepper and celery, and continue cooking until the vegetables have softened, about 4 minutes.
  4. Add garlic and chicken, stir thoroughly, and cook until the garlic is fragrant, about 3 minutes.
  5. Add diced tomatoes and broth; stir thoroughly.
  6. Add contents of Jambalaya Cajun Seasoning Mix package, and stir thoroughly. Bring the mixture to a simmer, cover, reduce heat to low, and cook for 28 minutes. 
  7. If using shrimp, gently stir into the jambalaya with 5 minutes of cook time remaining.
  8. Remove jambalaya from heat, and let stand for 5 minutes. Stir gently. Garnish with green onions, if desired.

Ingredients used in this Recipe

sausage tomatoes rice shrimp chicken