Creole Jambalaya Breakfast Skillet

Chef Tony Reed
Servings

4-6 servings

Prep Time

15 minutes

Cook Time

45 minutes

Cuisine

Modern American

Category

Breakfast

Chef Tony gives Jambalaya a breakfast twist with a lot of help from our Creole blend. With freshly ground coriander, tomato, celery, cayenne, thyme, garlic, lemon, and more, our take on a traditional Creole seasoning brings bold and complex flavors into one ultra-versatile spice blend. In addition to this Jambalaya Skillet recipe, try Creole on shrimp, fish, and chicken, or in boils and stews, and red beans and rice. Other application ideas include braised beef, compound butters, sauces and dressings, French fries, roasted root vegetables, and more. Check out more of Chef Tony's recipes over on YouTube.

Creole Jambalaya Breakfast Skillet

Ingredients

  • 3 tablespoons Spiceology Creole blend

  • 1 tablespoon Spiceology Garlic Granules

  • 2 tablespoons Spiceology Black & Bleu hot sauce

  • 1 lb Andouille sausage, cut in half moons
  • 1 lb Chicken Thighs, diced
  • 1 14 oz can Tomatoes, petite diced
  • 1 Green Bell Pepper, medium diced
  • 1 Red Bell Pepper, medium diced
  • 1 Onion, Yellow, medium diced

  • 2 Celery stalks, diced with leaves

  • 1 teaspoon Worcestershire sauce

  • 2 Eggs, poached
  • 2 cups Hashbrowns, shredded (store bought)
  • 4 Green Onions, stars
  • Parsley leaves for garnish
  • 3 cups Chicken Broth

  • 1 ½ cups Rice, long grain

Directions

  1. In a large skillet on medium-high heat sauté your andouille sausage and chicken, season with 1 tablespoon of Spiceology Creole seasoning, and set aside in a bowl.

  2. In the same skillet saute your onion, bell peppers and celery.

  3. Once everything looks sweated out add Spiceology Garlic Granules and mix well.

  4. Add diced tomato, Worcestershire, hot sauce and remaining Creole blend. Saute for 2-3 minutes.

  5. Add chicken, andouille, rice and broth.
  6. Bring to a simmer and cover for 25 minutes.
  7. While the Jambalaya is simmering, cook your hashbrowns in a separate skillet on medium-high heat and get them as crispy as possible without burning.
  8. After the simmering is done plate the Jambalaya with hashbrowns.

blank

  1. To poach your egg crack the egg and separate the liquidy whites from the membrane and yolk.
  2. In a medium sauce pot, bring 4 inches of water to a boil with 1 Tbsp of rice vinegar and turn off heat while stirring the water vinegar mixture into a cyclone.
  3. Drop in egg and cook for 3 minutes.
  4. Remove egg with a slotted spoon and garnish then plate immediately and serve.

blank
    Recipe Products
    Blend

    Creole Seasoning

    Key Ingredients

    Celery Salt, Cayenne Pepper, Tomato Powder, Garlic, Onion
    Spice