Main Dish

Sunday Jambalaya

Alexander Valley Vineyards

8644 Highway 128
Healdsburg, CA 95448

Sunday night was always soup night at our house. One-pot meals were easy to prepare after a busy day and could be stretched to feed the many guests who often showed up. This jambalaya is a family favorite with big flavors. The Merlot stands up to the spice, and the structure of the wine complements the body of the dish.

  • 1 pound medium shrimp, peeled, deveined and chopped
  • 1/2 pound chicken, diced
  • 2 tablespoons Creole seasoning
  • 2 tablespoons olive oil
  • 1/2 cup chopped yellow onion
  • 1 green bell pepper, seeded and chopped
  • 1/2 cup chopped celery
  • 4 garlic cloves, chopped
  • 1 1/2 cups chopped tomatoes with juices
  • 3 bay leaves
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot sauce, or to taste
  • 1 1/2 cups rice
  • 4 cups chicken stock
  • 2 cups water
  • 3/4 pound Andouille sausage, sliced
  • Salt and freshly ground pepper, to taste
  • Corn bread or biscuits for serving
In a bowl, combine the shrimp, chicken and Creole seasoning and stir well. Set aside.

In a large soup pot over medium heat, warm the olive oil. Add the onion, bell pepper and celery and cook, stirring occasionally, until wilted, about 3 minutes. Add the garlic, tomatoes with juices, bay leaves, Worcestershire sauce and hot sauce. Stir in the rice and add the stock and water. Reduce the heat to medium-low and cook, stirring occasionally, until the rice absorbs the liquid and is barely tender, 15 to 20 minutes. 

Add the shrimp, chicken and sausage. Cook until the shrimp are pink and the chicken is cooked through, about 10 minutes. Season with salt and pepper. The jambalaya can be made in advance and reheated.

Serve with corn bread or biscuits and a glass of Alexander Valley Vineyards Merlot!