Cajun Jambalaya


1 and 1/2 lbs of medium shrimp, peeled and deveined
1/2 lb of Andouille or Kielbasa sausage
2 tbs olive oil
1/3 cup green pepper, chopped
2 cloves garlic, minced
1/2 cup chopped onion
1/2 cup parsley, chopped
1/2 cup celery, chopped
1 16 oz can of tomatoes
1 cup chicken stock
1/2 cup chopped scallions
1 tsp thyme
1 bay leaf
1 tsp oregano
1 tsp chili powder
1/2 tsp ground cloves
1 tsp cayenne pepper
1 cup rice, uncooked
This is a Cajun version of Jambalaya.


  • Cut sausage into 1/4 slices and saute in the bottom of a large sauce pan.
  • Remove from pan and reserve.
  • Add olive oil to sausage drippings and saute green pepper, garlic, onion, parsley and celery for 5 minutes.
  • Add tomatoes, chicken stock, scallions, seasonings, rice and sausage.
  • Cover and let cook for 30 minutes.
  • Add shrimp and stir until it turns pink.
  • Transfer to oven and bake at 350 degrees for about 20 to 25 minutes.




20 min


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