Inspired by this recipe

Takes Makes 7 servings


  • 2 tablespoons olive oil
  • 2 small onions chopped
  • 1 red bell pepper, chopped
  • 2-3 serrano peppers, chopped
  • 2-3 jalapeno peppers, chopped
  • 2 stalks celery, chopped
  • 6 cloves garlic, chopped
  • 1 pound andouille sausage, chopped
  • 3-4 tomatoes, chopped – about a pound
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • 8 ounces tomato sauce
  • 2 cups chicken stock
  • 2 cup white rice
  • 1/2 pound shrimp, peeled and deveined
  • 3 teaspoons spicy Cajun seasoning
  • chopped parsley for garnish
  • your favorite hot sauce for serving


  1. Heat a large pan to medium heat. Add oil with onions, peppers and celery. Cook for 6-7 minutes, until softened. Add garlic and andouille sausage. Cook for 5 minutes, stirring often, until the sausage starts to cook through.
  2. Add tomatoes and stir to break apart. Cook for 3 minutes. Add oregano, basil, salt and pepper, tomato sauce, chicken stock, and a few teaspoons of hot sauce. Stir.
  3. Stir in the white rice. Bring to a quick boil then reduce heat to a simmer. Cover and let simmer for 30-40 minutes, or until the rice is cooked and tender, to your preference.
  4. Heat a small pan to medium heat and add oil. Season shrimp with salt, pepper and Cajun seasoning and saute a couple minutes each site, until cooked through. Stir them into the Jambalaya pot.
  5. Serve Jambalaya into bowls and garnish with parsley. Add in extra hot sauce. Enjoy!
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