Jambalaya Recipe

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Judy Garcia


I've always loved Jambalaya but had never made my own until I stumbled upon this recipe. I did not use the jalapenos or okra, but it was still given 'thumbs up' by my guys.


☆☆☆☆☆ 0 votes

20 Min
45 Min
Stove Top


  • 3 Tbsp
    olive oil
  • 2
    ribs celery
  • 1
    white onion, diced
  • 1 small
    red bell pepper, diced
  • 1 small
    yellow bell pepper, diced
  • 1 small
    green bell pepper, diced
  • 1-2
    jalapeno peppers, seeded and finely chopped (optional)
  • 4 clove
    garlic, minced
  • 2
    boneless, skinless chicken breasts, cut in bite-sized pieces
  • 1 lb
    andouille sausage, thinly sliced into rounds
  • 3 c
    chicken stock
  • 1 can(s)
    (14 oz.) crushed tomatoes
  • 1½ c
    uncooked white or brown rice
  • 1-2 Tbsp
    cajun or creole seasoning, to taste
  • 1
    bay leaf
  • 1 tsp
    dried thyme, crushed
  • ¼ tsp
    cayenne pepper
  • 1 lb
    raw shrimp, peeled and deveined
  • 1 c
    thinly-sliced okra (optional)
  • ·
    salt, black pepper and additional cajun seasoning, to taste

How to Make Jambalaya


  1. Heat 2 Tbsp. olive oil in a large saute pan over medium high heat. Add celery, onion, bell peppers, jalapeno and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining Tbsp. oil, chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes or until chicken is no longer pink and is mostly cooked.
  2. Add the checken stock, tomatoes, rice, Cajun spice, bay leaf, thyme and cayenne. Stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes or until rice is cooked, stirring occasionally.
  3. Once the rice is tender, add in the shrimp and okra. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked. Remove bay leaf and season the jambalaya with salt, pepper and additional Cajun spice, if desired.

Printable Recipe Card

About Jambalaya

Course/Dish: Other Main Dishes
Main Ingredient: Seafood
Regional Style: Cajun/Creole

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