Guest Chef Wednesday! Bret Clark’s Amazing Creole Jambalaya

Bret Jambalaya

Today, staying in the Creole theme, we are offering Bret Clark’s Incredible Jambalaya! I simply love the personal touches of a wonderful Chef! Read on…

For those of you not aware, Jambalaya was originally created in Louisiana and its origin is actually Spanish paella. Jambalaya is traditionally made in three parts; with meat, seafood and vegetables and is finished by adding stock and rice.

There are typically 2 types of Jambalaya; Creole, Bret’s offering, which includes tomatoes and Louisiana style that does not. It’s been said “the idea is the farther away from New Orleans one gets, the less common tomatoes are in dishes.” However, both styles include the “trinity” of vegetables offered in most savory Cajun dishes; 50% onions, 25% celery, and 25% green or red bell pepper—a wonderful marriage of flavors from the get go.

Thanks again for another amazing dish, Bret! Now, get the rice simmering and bread ready and you’ll soon be singing just like a Cajun….Whoooo wee!!


¼ cup Olive oil

2 Boneless, skinless chicken breasts, cut into bite size pieces

12-16 oz Andouille sausage, sliced into bite size pieces

¾ Lb Peeled and deveined shrimp

1 large Onion – diced

1 large Green pepper – diced

3 ribs Celery – diced

4-5 cloves Garlic – sliced or minced

2 15 oz cans Diced tomatoes (I use roasted tomatoes for extra flavor)

¾ cups Long grain rice

3 cups Chicken broth

Cajun seasoning (I use Emeril’s Essence or “Bayou Blast”) to taste

3-4 Green onions – chopped, including green part

¼ cup chopped Parsley


Season chicken and shrimp (separate bowls) with desired amount of Cajun seasoning, allow to marinate while chopping vegetables.

Heat oil in a large Dutch oven over medium high heat. When hot, add chicken and sauté until browned. Add sausage and continue to sauté until browned. Add onion, green pepper, celery, garlic and more Cajun seasoning, if desired, and cook until vegetables are wilted. Add tomatoes and broth and heat to a simmer, then cover the pot and let this cook for at least 20 minutes. I cook mine at least an hour, allowing all of the flavors to blend together nicely.

Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook until rice is just beyond al dente (20-30 minutes). Add shrimp, mixing carefully, and continue to cook, covered, for another 10 minutes, or until shrimp are just pink. Remove from heat and let sit 10 minutes before serving



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