Creole Jambalaya Breakfast Skillet
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
Modern American
Servings
4-6 servings
Prep Time
15 minutes
Cook Time
45 minutes
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.
Author: Chef Tony Reed
Ingredients
-
1 tablespoon Spiceology Garlic Granules
-
3 tablespoons Spiceology Creole blend
-
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
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.
In the same skillet saute your onion, bell peppers and celery.
- Once everything looks sweated out add Spiceology Garlic Granules and mix well.
Add diced tomato, Worcestershire, hot sauce and remaining Creole blend. Saute for 2-3 minutes.
- Add chicken, andouille, rice and broth.
- Bring to a simmer and cover for 25 minutes.
- 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.
- After the simmering is done plate the Jambalaya with hashbrowns.
Poaching the Egg
- To poach your egg crack the egg and separate the liquidy whites from the membrane and yolk.
- 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.
- Drop in egg and cook for 3 minutes.
- Remove egg with a slotted spoon and garnish then plate immediately and serve.
