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Disney's House of Blues Jambalaya Recipe
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Disney's House of Blues Jambalaya Recipe

Make this Straight-From-the-Restaurant Disney's House of Blues Jambalaya Recipe at home and your Jambalaya will taste just like Disney's House of Blues.
Prep Time1 hour
Active Time30 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American, Cajun and Creole, Southern
Keyword: Disney Recipes, House of Blues Recipes
Yield: 6 Servings

Ingredients

  • 3 ounces Chicken Breast cut into bite-sized pieces
  • 3 ounces medium 50 - 60 count Shrimp, peeled, deveined and tails removed
  • 1 teaspoon House of Blues Louisiana Spice or other Cajun Spice Blend of choice, store-bought or homemade (See Box Below this Recipe for a Link to Emeril's Creole Seasoning Copycat Recipe), to taste + more for dusting
  • 1 ounce Butter
  • 10 ounces Creole Jambalaya Sauce Recipe Below
  • 10 ounces cooked white rice
  • 2 roasted Green Onions to garnish
  • 2 roasted Chicken Drummettes to serve
  • 2 ounces Andouille Sausage cut in 1/2 lengthwise, grilled, to serve
  • 1 Scotch Bonnet or Habanero Pepper to serve
  • 2 teaspoons chopped Parsley to garnish

Instructions

  • Prepare Disney's House of Blues Creole Jambalaya Sauce according to recipe below. Set aside. Can be done up to a week in advance. Store, in a sealed container, in the refrigerator until ready to use. (Sauce is actually best when made a day or more in advance.)
  • Season chicken and shrimp with Louisiana Spice. Set aside.
  • Place butter into a large saute pan.
  • Place pan over medium high heat.
  • When butter is melted and hot (Do not burn or scorch), add prepared chicken and shrimp. Saute in butter 2 minutes.
  • Add 10 ounces Disney's House of Blues Creole Jambalaya Sauce and rice. Mix well for about 1 minute.
  • Spoon mixture into serving bowl.
  • Sprinkle with roasted onions.
  • Artfully arrange drummettes and grilled andouille around the dish.
  • Position Scotch bonnet or habanero pepper in center of the dish (warn your guests NOT to eat this pepper!)
  • Dust with Louisiana Spice and parsley.
  • Serve hot.

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