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Jambalaya (our adaptation)

Ingredients for 6 servings

2 tablespoons oil 20 ounces crushed tomatoes

1 tablespoon Cajun seasoning (see below) 1/2 teaspoon red pepper flakes

10 ounces andouille sausage cut into slices 1/2 teaspoon black pepper

1 Pound boneless skinless chicken breast 1 teaspoon salt

cut in to 1 inch pieces 1 teaspoon hot pepper sauce

1 onion sliced or diced 2 teaspoons Worcestershire sauce

1 bell pepper diced 1-1/4 uncooked rice

2 stalks celery diced 2-1/2 cups chicken broth

3 to 6 cloves of garlic minced 1 pound raw shrimp

3 Bay leave


Step 1: Heat oil in a large heavy dutch oven or deep-frying pan over medium heat. Season the chicken pieces with Cajun seasoning. Sautee chicken until lightly brown. Remove and set aside.

Step 2: Sautee onion, bell pepper, celery, and garlic until tender.

Step 3: Stir in crushed tomotoes, and season with bay leaves, red pepper flakes, black pepper, salt, hot pepper sauce, and Wocestershire sauce.

Step 4: Stir in rice, chicken broth and chicken.

Step 5: Bring to a boil, reduce heat, and simmer for 20 to 25 minutes until rice is cooked.

Step 6: 10 minutes before rice is done add the andouille sausage.

Step 7: 5 minutes before rice is done add the raw shrimp.

Cajun Seasoning

3 Tablespoons paprika 1 Tablespoon onion powder

2 teaspoon salt 1 Tablespoon Oregeno

2 Tablespoons Garlic Powder 2 teaspoons cayenne pepper

1 Tablespoons black pepper 1-1/2 teaspoons dried thyme