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Jambalaya Time

4 Jul



Jambalaya may be a New Orleans favorite, but it’s also a favorite of my husband’s! The spiciness of the sausage paired with the onion, pepper, and tomatoes combine to create such a flavorful meal.


2 tablespoons olive oil
6 sausage links; I used Italian Hot Sausages, but you could use andouille or chorizo
1 large chicken breast cutlet cut into small pieces
20 shrimp, peeled and tails removed
1/2 chopped yellow onion
1 chopped red bell pepper
1 cup long grain white rice
2 cups chicken broth
8 plum tomatoes seeded and chopped
Hot Sauce
Seasonings- I used paprika, garlic powder, jerk seasoning, salt and pepper


1. Heat olive oil in a large pot over medium high heat. Add sausage and cook until browned on all sides. (As a side note, I cut sausages into pieces after the sausages were cooked, rather than before cooking. Then I placed them back into pot.) Add onion, red pepper, chicken, and sprinkle of each seasoning. Cook stirring occasionally until chicken is fully cooked and onions are soft.

2. Add tomatoes, rice, and chicken broth. Cover pot, reduce heat to medium, and simmer until rice is cooked and most of chicken broth has absorbed. Add a dash of hot sauce; more if you prefer.

3. Add shrimp and cook, covered until shrimp is cooked, about 3-4 minutes.

4. Remove from heat and add any additional seasonings as desired. Serve hot and enjoy!

Recipe adapted from Martha Stewart’s Shrimp Jambalaya.