JF's Kicked Up Jambalaya

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 427.9
  • Total Fat: 20.6 g
  • Cholesterol: 117.5 mg
  • Sodium: 1,590.3 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 3.6 g
  • Protein: 35.7 g

View full nutritional breakdown of JF's Kicked Up Jambalaya calories by ingredient
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This is a recipe loosely based on some by Emeril Lagasse This is a recipe loosely based on some by Emeril Lagasse
Number of Servings: 8


    4 Chicken Breasts halves, boneless, skinless, cut into 1 inch chunks
    2 Tbsp plus 2 tsp Emeril's Essence Seasoning
    4 Tbsp Olive Oil
    1/2 cup Celery, chopped
    1 cup Onion, Chopped
    5 cloves garlic, minced
    2 cups Brown Rice, medium grain
    2 links Bison Andouille Sausage, sliced
    3 links RedNeck Andouille Sausage, sliced
    4 cups Kirkland Signature Chicken Stock
    1 6 oz can S & W Premium Organic Tomato Paste
    1 14.5 oz can S & W Premium Stewed Italian Recipe Tomatoes
    1 tsp Lea & Perrins Worcestershire Sauce
    1 tsp Frank's Original Red Hot Sauce
    6 sprigs Thyme, fresh
    16 medium Shrimp, raw (about half pound)
    1/2 pound Langostino Lobster Tails


Season chicken with 2 TBSP Essence. Add olive oil to medium dutch oven over medium high heat. Brown chicken and remove from pan. Add celery, and onion to pan and cook until softened, about two minutes. Add garlic and cook another two minutes. Add sausage and cook two more minutes. Add rice and cook two more minutes. Add remaining ingredients, reserving shrimp and Lobster. Return chicken to pan. Cover and bake for 2 hours at 350 degrees. Stir and add shrimp and Lobster. Cook for additional 15 minutes, or until shrimp are cooked. Serve.

Serving Size: Makes 8 servings

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