Creole Jambalaya With California Avocado Yogurt Sauce

Serves: 8


For Creole Spice Blend (or buy Creole or Cajun spice mix)

2 Tbsp. smoked paprika
1 Tbsp. dried basil
1 Tbsp. dried oregano
1 Tbsp. garlic powder
1 Tbsp. sea salt
1 tsp. black pepper
1 tsp. white pepper
1 tsp. cayenne pepper
1 tsp. dried thyme

For California Avocado Yogurt Sauce

1 medium ripe, Fresh California Avocado, seeded and peeled
1 cup low-fat yogurt
2 Tbsp. lemon juice
1 tsp. sea salt
1/2 tsp. black pepper

For Jambalaya

1 Tbsp. canola oil
1/2 medium red onion, diced
1 package (12.8 oz.) andouille chicken sausage, sliced and cut into quarters
1 Red bell pepper, diced
4 stalks celery, diced
1 lb. peeled and deveined cooked shrimp, large, cut into ½ inch pieces
3 Tbsp. Creole spice blend (or buy Creole or Cajun spice mix)
1 14.5 oz. can diced, no salt added tomatoes
1 medium ripe, Fresh California Avocado, seeded, peeled and diced
As needed California Avocado Yogurt Sauce

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit