March 2014: Jambalaya

March 1, 2014

jambalaya 510 x 510


  • 1pound Andouille sausage or other spicy smoked sausage, sliced 1/4″ thick
  • 1 medium onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1cup celery diced
  • 1 cup seeded diced fresh tomatoes
  • 3 cloves of garlic minced
  • 1 jalapeno pepper minced
  • 2t paprika
  • 2t oregano chopped
  • 1t fresh thyme
  • ½ bunch parsley chopped and divided
  • 2T tomato paste
  • 6 cups chicken stock
  • 3 cups long grain rice
  • 2 bay leaves
  • Salt and pepper to taste
  • Juice of one lemon
  • 1 pound of raw shrimp peeled and deveined


  1. Sauté Andouille sausage in olive oil over medium heat for 5 minutes to render out fat and flavor, remove sausage and reserve.
  2. In the same pot add butter and sweat onions peppers and celery for about 8-10 minutes.
  3. Add tomatoes, garlic, jalapeno, paprika, oregano, thyme, parsley, bay leaves and tomato.
  4. Cook for about 4 minutes until well combine, add stock and bring to a boil.
  5. Add rice and sausage, reduce heat to medium and put a lid on allowing it to simmer for 15 minutes.
  6. Remove lid add shrimp and lemon juice mix well, put lid back on and allow to steam for 5 minutes on the heat.
  7. Once rice is tender and shrimp are cooked remove from heat and allow sitting for 10 minutes, garnish with parsley and serve.