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Forget burgers. Forget pizza. Jambalaya is where it's at. 

When I think of comfort food, I think of diving into a huge bowl of Jambalaya with all of the fixings. I want that hopping Creole flavor bursting through like fireworks at each and every spicy/savory bite. I could eat it all day everyday without so much as batting an eye. And while I might not be in the epicenter of Creole cooking as a resident of Astoria, Queens - I've managed to perfect a recipe that makes me feel like I'm sitting at a cast iron bistro set in the French Quarter while a brass band marches by.

It's the perfect mix of savory, hotness and texture. Sausage, chicken, shrimp married together with the Creole Trinity: onions, bell pepper and celery with juicy tomatoes and rice. 

Now, I'm not sure how it would stand up to authentic Creole dishes of the Quarter but I'll tell you right now - it's better than anything you can find around here...

Fair warning: You're never going to want to stop making this and you will have to fight for that last bite.
easy jambalaya with andouille, quick and easy andouille, creole jambalaya recipe, spicy jambalaya recipe, easy New Orleans recipes, easy jambalaya with andouille and shrimp, quick and easy jambalaya recipe
Quick and Easy Creole Jambalaya Recipe with Andouille 
2 Tbsp. Canola Oil
1 Pound Andouille Sausage (4 links)
2 Large Boneless Chicken Breasts, Cubed
1 Pound of Shrimp, Uncooked
1 Large Onion, Chopped
1 Red Bell Pepper, Chopped
2 Stalks Celery, Sliced Thin
1 Can Tomatoes (I like plum, but diced is fine)
2 Cups Chicken Broth
1 Cup White Rice

- Seasoning - 
1/2 tsp. Salt
1/2 tsp. Garlic Powder
1/2 tsp. Paprika
1/4 tsp. Black Pepper
1/2 tsp. Onion Powder
1 tsp. Dried Thyme
2 tsp. Dried Oregano
1/2 tsp. Cayenne Pepper

Optional:
1/2 Cup Frozen Okra

1. On medium high heat add oil to large pot - I love cast iron.

2. Add sausage to pan and cook until browned. Remove & set aside.

3. Add onion, bell pepper and celery to the pot. Cook for 5 minutes, stir occasionally. 

4. Reduce head to medium and add chicken, tomatoes, seasoning, broth and rice. Cover and cook for 15 minutes. 

5. Add sausage, shrimp and (optional) okra. Cook uncovered for up to 5 minutes, stir and serve. 
easy jambalaya with andouille, quick and easy andouille, creole jambalaya recipe, spicy jambalaya recipe, easy New Orleans recipes, easy jambalaya with andouille and shrimp, quick and easy jambalaya recipe
easy jambalaya with andouille, quick and easy andouille, creole jambalaya recipe, spicy jambalaya recipe, easy New Orleans recipes, easy jambalaya with andouille and shrimp, quick and easy jambalaya recipe
easy jambalaya with andouille, quick and easy andouille, creole jambalaya recipe, spicy jambalaya recipe, easy New Orleans recipes, easy jambalaya with andouille and shrimp, quick and easy jambalaya recipe
easy jambalaya with andouille, quick and easy andouille, creole jambalaya recipe, spicy jambalaya recipe, easy New Orleans recipes, easy jambalaya with andouille and shrimp, quick and easy jambalaya recipe
easy jambalaya with andouille, quick and easy andouille, creole jambalaya recipe, spicy jambalaya recipe, easy New Orleans recipes, easy jambalaya with andouille and shrimp, quick and easy jambalaya recipe