Creole Jambalaya Recipe

This dish is quick and delicious, it is perfect for any night of the week.

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Nia Grace of Darryl's Corner Bar & Kitchen joined Anna Rossi in 'The Chef's Pantry' to make a Creole Jambalaya. See recipe and steps below:


  • ¼ lb butter
  • 2 cloves garlic (Minced)
  • 6 cups of water (bring to a boil)
  • 1 chicken bouillon cube 
  • 2 cups pureed tomatoes
  • 2 cups diced tomatoes
  • 2 stalks celery (Chopped)
  • 1 yellow onion (Diced)
  • 1 red pepper (Diced)
  • 1 green pepper (Diced)
  • ¼ cup cajun seasoning
  • 1 bay leaf
  • 3 smoked sausages (Sliced into Rounds / Browned)
  • ½ lb shrimp, peeled and deveined, tail on (Blackened) 
  • ½ lb boneless / skinless dark chicken meat (Roasted w/ Cajun Spice)
  • ½ cup of long grain rice (4 Servings)
  • Optional: Okra, Crawfish
Nia Grace of Darryl's Corner Bar & Kitchen shares tips with Anna Rossi on 'The Chef's Panty'.

Recommended Items to Prepare Ahead of Time

  • Rice
  • Chicken


  • In a large stock pot over medium heat melt butter and add garlic; let brown. Add water and bouillon cube; bring to a boil.
  • Add tomatoes, celery, onions, and peppers. Stir in cajun spice, bay leaf, and hot sauce; reduce heat and let simmer for 20 minutes.
  • Brown sausage in a hot skillet; add to pot. Let simmer for an additional 30 minutes.  
  • Stir in prepared rice; let simmer on low for as long as desired.
  • Plate rice and tomato gravy mix; blacken shrimp in hot skillet then add to plate.

Prepare the Protein

  • Chicken

Rub with cajun spice in baking pan; cover and cook for 30 minutes at 350 degrees; pull chicken

  • Blacken Shrimp

Rub shrimp with lemon juice and cajun spice; blacken in hot skillet

Restaurant owner Nia Grace says "we needed help" and that is why she started Boston Black Hospitality Coalition.
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