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Spiceology Creole Jambalaya Breakfast Skillet Recipe

Creole Jambalaya Breakfast Skillet

  • Author: Chef Tony Reed
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x


  • 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 w leaves
  • 1 tsp Worcestershire sauce
  • 2 Tbsp Spiceology Black & Bleu hot sauce
  • 3 Tbsp Spiceology Creole blend
  • 1 Tbsp Spiceology Garlic Granules
  • 2 Eggs, poached
  • 2 cups Hashbrowns, shredded (store bought)
  • 4 Green Onions, stars
  • Parsley leaves for garnish
  • 3 cups Chicken Broth
  • 1.5 cups Rice, long grain


  1. In a large skillet on medium high heat sauté your andouille sausage and chicken, season with 1 Tbsp of Spiceology Creole seasoning, set aside in a bowl.
  2. In the same skillet sauté 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. Sauté 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.
  9. To poach your egg crack the egg and separate the liquidy whites from the membrane and yolk.
  10. 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.
  11. Drop in egg and cook for 3 minutes.
  12. Remove egg with a slotted spoon and garnish then plate immediately and serve.
  13. *Instead of poaching you can always go with a fried egg.