There are many ways to make Jambalaya. I wouldn’t admit to any real Cajun that I use a “recipe” for Jambalaya let alone measure what I put in. Chicken and celery other common ingredients that are used. Feel free to be creative. Consider this a good start. Also, serve with French bread and/or Asiago Cheese bread. A fresh fruit salad nicely compliments the Jambalaya (a sweet-hot thing).




2 quarts chicken broth 2 pounds medium shrimp, peeled, save the shells 2 to 3 tablespoon olive oil 1 pound Andouille sausage sliced into ¼-inch thick rounds 1 cup chopped green bell peppers 2 cups chopped onions 3 jalapeno peppers, chopped (for spicy, leave seeds in; for not as spicy, remove seeds and rinse in warm water – this part may make you cough) 6 cloves garlic, minced or chopped ½ cup diced tomatoes ½ cup tomato juice ½ cup tomato paste (a 6 ounce can works well) 2 bay leaves ½ teaspoon crushed red chili flakes salt to taste ¼ teaspoon freshly ground black pepper 1½ cups long-grain rice 1 tablespoon chopped fresh basil, or 1 teaspoon dried

Nutritional information

Never even thought about that part


In a large stockpot, bring the chicken broth and reserved shrimp shells to a simmer. Let simmer for a minimum of 10 minutes (of course, get it started and you can go to the next step). Then strain and set the broth aside until ready to use in step three. In a second large stockpot, heat the olive oil and add sliced sausage, and cook it until lightly browned. Add the bell peppers, and onions. Cook for about 10 minutes. Add the jalapenos and garlic and sauté for 5 minutes. Stir in the diced tomatoes, tomato juice, tomato paste, and bay leaves. Add the chicken broth from the first step and the crushed red chili flakes. Season with salt and pepper. Add the long-grain rice, cover and bring to a simmer. Continue to simmer for about 18 to 20 minutes or until rice has cooked and most of the liquid is absorbed. Be careful to keep it to a simmer and stir occasionally so the rice does not stick to the bottom. Also, if you are scaling this up and making a larger batch, the rice cooking time will increase. You want to give the rice ample time to absorb the liquid. Finally, stir in the basil and add the shrimp. Cook with the cover off for about 5 minutes longer or until shrimp are done. Be sure that the rice is cooked before you add the shrimp, so the shrimp won't be overcook. Serve immediately. This will be thick enough to serve on a plate and eat with a fork.