Recipe Wednesday: Jambalaya

This jambalaya is, hands down, my husband’s favorite meal. It’s just so labor-intensive I don’t want to make it that often, and it requires cooking over the stove and then again in the oven, so that really limits me to the colder months. Luckily, we’re just about there, so to celebrate the appearance of chilly evenings, here is my recipe for jambalaya. I took this from Taste of Home and through experimentation made it my own. Easily adaptable to your tastes or what you have in your freezer, it’s one of those recipes that you can serve for a casual family dinner or, if not at a fancy dinner party, at a fun gathering with friends. It also reheats really well, but if you use shrimp, try not to reheat it too often, as they’ll get rubbery.


  • 2 tbsp canola oil
  • 1 lb skinless, boneless chicken (breasts or thighs), fat removed, cut into bite-sized pieces
  • 1 lb shrimp
  • 12-16 oz andouille sausage, sliced (can be precooked or raw, but precooked is easier to slice)
  • 1 yellow onion, diced
  • 1 green pepper, diced
  • 4 cloves garlic, minced
  • 1 28 oz can crushed tomatoes
  • 2 cups chicken broth
  • 1 cup long-grain white rice
  • 1-2 tablespoons cajun seasoning (adjust to your preferences – this can be spicy)


  • Preheat oven to 350.
  • On the stovetop, heat 1 tbsp oil in a Dutch oven over medium heat. (If you don’t have a Dutch oven, this can be done in a large saucepan and the mixture, once ready for the oven, transferred to a 2 qt. baking dish.)
  • Add chicken and cook until no longer pink. With a slotted spoon, remove chicken to a plate.
  • Add shrimp and cook until just barely opaque. With a slotted spoon, remove shrimp and add to plate of chicken.
  • Drain Dutch oven or saucepan, if necessary. Add remaining tbsp oil.
  • Once hot, add pepper and onion. Saute until softened and transluscent, 5-7 minutes.
  • Add garlic and saute 30 seconds.
  • Add chicken and shrimp back to pepper, onion and garlic mixture. Add sausage and stir all to combine, cooking 1-2 minutes.
  • Add crushed tomatoes, broth, rice, and seasoning, stirring well to combine.
  • Put the lid on the Dutch oven (or transfer mixture to a baking dish and cover with foil).
  • Bake about 1 hour, or until rice is soft and liquid absorbed.
  • Stir and serve.

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