Jambalaya Recipe

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April McIver


Jambalaya is one of my favorite multi-purpose dishes to make. It smells incredible cooking, one of those dishes that drifts through the whole house and drags my husband into the kitchen to investigate. It’s quicker to make than you’d expect, especially if you’re using leftovers for some of the ingredients, or things that are already cut up. It’s a great way to use whatever you have on hand, since you can easily adjust what type and amount of meat or vegetables are used. The tomatoes, rice, seasonings, and some combo of meat and veggies are important – but if you’d rather omit one ingredient, or add something else, feel free. It’s very forgiving, and pretty healthy.

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1 Tbsp
vegetable oil
4 c
zucchini, diced
4 stick
celery, sliced
1 small
onion, diced
1 medium
red bell pepper, diced
1 medium
green bell pepper, diced
1/2 medium
jalapeno, seeded and diced
loop turkey smoked sausage or kielbasa, sliced
2 can(s)
diced tomatoes, undrained
2 tsp
1 tsp
garlic powder
1/2 tsp
3 c
cooked brown rice
1 lb
cooked ready to eat shrimp
1 lb
cooked diced chicken breast

Directions Step-By-Step

Heat oil in a large pot over medium. When it shimmers, add zucchini, celery, onion, bell peppers, jalapeno and sausage. Cook, stirring frequently, until zucchini begins to get tender.
Add tomatoes, basil, garlic, pepper and rice. Stir well.
Add shrimp and chicken. Heat through.

About this Recipe