My-a Jambalaya

Lauren Conforti


This is an easy Jambalaya that I make whenever I need to use up leftovers... especially when I have shrimp available. Can't have Jambalaya without shrimp! So, this is a versatile recipe that changes slightly each time I make it. I've been told that Jambalaya means "jumbled mess"! You would basically throw leftover meats/veggies in a pot at the end of the week, add rice & hot sauce...

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8-10 (or freeze half for another meal)


Stove Top


3 c
white rice, dry (long cooking kind)
6 c
green bell pepper, chopped
1 small
onion, chopped
2-3 Tbsp
minced garlic
tabasco sauce (to taste)
1 small
jar salsa, medium or hot
use any or all of the following, depending on what you have on hand:
- shrimp (shelled, deveined, tails off)
- pork (loin, chops)
- sausage (sweet &/or hot)
- chicken (white or dark meat is fine)
- beef (roast, not ground)

Directions Step-By-Step

** I save leftover meat from dinners and put them in the freezer marked for Jambalaya.
Cook the rice in 6 cups water for about 20-25 minutes, or until all water is absorbed and rice is tender.
Cut up the meats into bite-sized pieces. If uncooked, cook them thoroughly in a large fry pan.
To the pan, add the peppers, onion & garlic.
When all meats & veggies are cooked thoroughly/heated through, add the salsa. Stir well.
Add in the cooked rice. Stir well & add the tobasco - as hot as your family likes it.

About this Recipe

Course/Dish: Chicken, Beef, Pork
Main Ingredient: Seafood
Regional Style: Southwestern
Other Tag: Quick & Easy
Hashtags: #spicy, #cajun, #one-pan