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Creole-Cajun Jambalaya

Creole-Cajun Jambalaya Recipe

  • ¼ cup vegetable oil
  • 4 lb. chicken leg quarters, each cut into 4 pieces, bone in
  • 2 lb. andouille  or other smoked sausage, cut into¼-inch-thick slices
  • 2 large yellow onions, coarsely chopped
  • 2 green bell peppers, coarsely chopped
  • 2 ribs celery, coarsely chopped
  • 2 cloves garlic, chopped
  • 2 cups oyster liquor or chicken stock
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. Tabasco
  • 1 Tbsp. salt-free Creole seasoning
  • 1 Tbsp. salt
  • 1 bay leaf
  • 1 tsp. dried thyme
  • ½ tsp. dried marjoram
  • 4 cups (uncooked) Uncle Ben’s rice, or similar parboiled rice
  • 2 green onions, chopped
  • 3 sprigs flat-leaf parsley, chopped
  • 4 dozen large fresh, shucked oysters
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 413kcal (21%)
Total Fat 21g (32%)
Saturated Fat 6g (30%)
Cholesterol 58mg (19%)
Total Carbohydrate 39g
Dietary Fiber 2g
Sugars 2g
Protein 16g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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