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Featured by Willowbrook Cellars in the Platinum Wine Club.


A classic Spanish and French influenced Louisiana Creole dish. Flavorful and satisfying homemade jambalaya with a kick! Pair it with a full bodied Pinot Noir.

Yield: 4 - 6
Prep Time: 10 Minutes
Cook Time: 35 Minutes


• 1 lb Andouille sausage, sliced 2 tbsp canola oil
• 2 cups diced sweet onion
• 1 cup diced celery
• 1 large red bell pepper, diced 4 garlic cloves, minced
• 1 bay leaf
• 2 tsp Creole seasoning
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 (10 oz) cans diced tomatoes and green chilies, drained
• 3 cups chicken broth
• 2 cups uncooked long-grain rice
• 2 cups shredded cooked chicken
• 1 lb peeled, medium-size raw shrimp, deveined
• 1/2 cup chopped fresh flat-leaf parsley
• Garnish: chopped green onions


Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring occasionally, 5 minutes or until browned. Remove sausage with a slotted spoon.

Add diced onion and next 7 ingredients; sauté for 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, for 20 minutes or until rice is tender.

Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley. Serve immediately.

Recipe provided by Willowbrook Cellars.

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