• Olive oil 2 tbsp
  • Cajun seasoning 1 tbsp
  • Andouille sausage 1 pound
  • Shrimp 3/4 pound, peeled and cleaned
  • White onion 1 small
  • Orange bell pepper 1 small
  • Garlic 4 cloves
  • Crushed tomatoes 2 cups
  • Red pepper flakes 1 tsp
  • Salt 1 tsp • 1 kcal
  • Hot sauce 1/2 tsp
  • Worcestershire Sauce 2 tsp
  • File powder 1/2 tsp
  • White rice 1 cup, not cooked
  • Chicken broth 3 cups
Calories refers to 100 gr of product

Jambalaya is a delicious, one pot dinner that will bring your taste buds to life with its spices. Jambalaya originated in New Orleans area when the Spanish were attempting to make paella in the new world. However, saffron was not available (a traditional spice used in paella) and they decided to use tomatoes instead. Jambalaya evolved from there and is still a very common dish in Cajun cuisine to this day. The name is said to come from the words Jamon, which is French for ham, and Aya, which means rice in African. While there are many similarities between gumbo and jambalaya (many of the same spices are used I each), jambalaya is more of a rice dish while gumbo is a soup. Time to get out those Cajun spices and give this great recipe a try!

  • Dice the onion, garlic cloves and bell pepper and set aside
  • In a large skillet or saucepan, cook the sliced sausage for about 5 minutes on each side. Add the cleaned shrimp and cook for 4 more minutes, flipping the shrimp half way through. Remove the shrimp and sausage from the pan and set aside.
  • Using the same pan, add the olive oil and diced onion, garlic and bell pepper. Cook for about 5 minutes, stirring frequently, until the onions are translucent and soft.
  • Add the Cajun seasoning, crushed tomatoes, red pepper flakes, file powder, salt, hot sauce, Worcestershire sauce and chicken broth to the pot. Stir everything together making sure to scrap the bottom of the pot to get all the residue mixed in.
  • Add the sausage back into the pan and then add the uncooked rice and stir. turn the heat on low, cover and cook for 15-20 minutes, stirring occasionally, until the rice is fully cooked.
  • Add the shrimp back into the pan and heat for about a minute. Serve while hot!


-Jambalaya is especially tasty when served the day after it is made. The seasonings really have time to absorb into the rice when let to sit overnight!
-Chicken is very commonly used in place of shrimp or in addition to shrimp in jambalaya. Add 1 pound of diced raw chicken breast to the pan along with the sausage at the beginning of the recipe. Cook the chicken with the sausage for about 10 minutes or until there is no longer any pink.