Date Night Jambalya

This recipe for jambalya is one created by my best friend and , as a quick meal for our boyfriends, while in college. Although it is easy, it is also flavorful and can be “jazzed up” for more discerning tastes. I can’t say that this is “better than your momma’s” but if you brought this to your “momma and n’em” they’d enjoy it just the same. Recipe can be made with brown rice or without rice at all, and served over pasta.


1 tablespoon EVOO

1 pound skinless chicken breasts (boneless or bone in ok)

1 package andouille or smoked sausage (sliced into half-size rounds)

2 pounds fresh shrimp (heads removed and saved, deveined)

3 celery stalks

2 onions (1 cut in half, the other diced)

1 green bell pepper (diced)

1 red bell pepper (diced)

4 cloves garlic (minced)

1 16 oz can/tube tomato paste

1 teaspoon crushed red pepper flakes or cayenne pepper

2 teaspoon Creole Seasoning (such as Tony Chachere seasoning)

1 teaspoon salt

5 cups water

2 cups long grained rice (uncooked)


In large pot bring to boil 5 cups water, chicken breasts, shrimp heads, 1 onion (which was sliced in half), 3 celery stalks, and 1 teaspoon salt.

Cook until chicken appears done (10-15 minutes). Remove chicken from pot and cool on cutting board. Once cooled, shred chicken using two fork method.

Drain liquid chicken was cooked in and set aside (save in order to cook rice).

In dutch oven or heavy cooking pot add EVOO. Once heated add diced onion, diced bell peppers, and garlic and sautee over medium heat until tender.

Once vegetables are tender, add chopped sausage, cleaned shrimp, and shredded chicken to cooked vegetables. Cook until shrimp turns pink (5-10 minutes), on low.

Stir in tomato paste and all dry seasoning. Add additional cayenne pepper if not spicy enough.

Once thoroughly mixed with vegetable and meat mixture, add 4 cups of chicken/shrimp stock (which was set aside), and two cups of uncooked rice.

Bring to a rapid boil for 2 minutes. Then turn all the way down to low and cover. Do NOT remove lid for 20 minutes. Once water is completely absorbed, lightly fluff rice mixture with fork. DO NOT STIR!

Serve with sweet corn bread (see recipe).



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