One of my personal comfort food favorites

Give the ones you love wings to fly, roots to come back and reasons to stay.”
– Dalai Lama

So it’s raining like mad, it’s windy, and it just feels like blah. I don’t know about you guys out there but in my town it is hibernation season. It’s cold and grey and just plain yucky. No one wants to leave the comfort of their homes unless they have to. What’s better than a dish full of exciting flavors and spice for this type of weather? That’s right, nothing. What I’m talking about is creole jambalaya. Ooh this is one of my favorite meals (it’s got it all)-especially when the weather calls for a little comfort food. I’m sure there is an original recipe out there somewhere, but my version of jambalaya comes from…well to be honest I don’t even remember where haha. But it’s good…real good. Without any further chatter, here is the one-pot meal that will cure your grey weather woes or just simply make your taste buds do a little happy dance.

*Just a little note: I know many recipes call for sausage but I am not a fan of sausage in my jambalaya so I change that to chicken. It’s still wonderfully delicious. You can add sausage or ham if you wish.

Creole Jambalaya


4 boneless chicken thighs, skinned and diced.
1-2 cups chicken stock
1 large green belle pepper, seeded and sliced
3 celery sticks, chopped
4 spring onions (scallions), chopped
400 g can tomatoes
1 tsp ground cumin
1 tsp ground allspice
1.5 tsp cayenne pepper
1 tsp dried thyme
1.5 cups long grain rice
Scant 2 cups peeled, cooked shrimp (about 200 g)
Salt and black pepper to taste

  1. Fry the chicken in a non-stick pan without any fat, turn the chicken occasionally until golden brown.
  2. Add 1 tbsp chicken stock to the pan along with the sliced green pepper, celery, and spring onions. Cook, stirring occasionally, until veggies have softened, then stir in the tomatoes, cumin, allspice, and thyme.
  3. Stir in the rice and remaining chicken stock. Bring the to a boil and then reduce heat to medium ad cover lightly. Let simmer for 20 minutes, stirring occasionally until the rice is tender. You can add more stock during cooking if you need to.
  4. Stir the peeled shrimp into the rice and turn heat to low, leave on the heat until shrimp are warmed through. Season to taste with salt and pepper. Serve right away.

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