Main Entree,  My Kitchen




Jambalaya is a Louisiana-origin dish of Spanish and French influence. It consists mainly of meat and vegetable mixed with rice.  Meat usually includes sausage of some sort, chicken and shrimp. The common vegetable to use is onion, celery and green pepper. I also like to include whatever vegetable I can find my refrigerator or freezer. For example, mushroom, carrots, corn, and tomato. I have tried to cook with or without rice. Rice is definitely more flavorful cooked into the dish, however, leftover Jambalaya with rice seems a bit dry.

Jambalaya without Rice Over Rice
Jambalaya without Rice Over Rice
Close up look of Jambalaya
Close up look of Jambalaya


Course Main Course
Cuisine American, Louisiana
Keyword Jambalaya
Author Yi Chen


  • 4 links of Andouille Sausage (A must!) cut into round discs
  • 2 pieces of boneless skinless chicken breasts cut into pieces
  • 1 lb of large shrimp shelled and deveined
  • 2 ribs of celery chopped
  • 2 small onion chopped
  • green pepper, corn, carrots whichever is available in the fridge
  • 4 cloves of garlic minced
  • 2 cups of chicken stock if cook with rice, then need 3 cups
  • 1 14 oz can of crushed or diced tomatoes
  • bay leaf, cayenne pepper, chili powder, paprika, dried oregano, all to personal taste
  • sale and pepper to taste


  1. Brown Andouille Sausage, and remove from pan
  2. Stir fry chicken, and remove from pan
  3. Saute vegetables (onion, celery, green pepper, corn, carrot) for about 10 minutes
  4. Add chicken stock, tomatoes, spices, add sausage and chicken back into the pan, simmer at low heat for 20-25 minutes

  5. Add shrimp, cook till it's done but not rubbery
  6. Serve over rice, let sit for a few minutes for rice to absorb the soup and flavor

Recipe Notes

Alternatively, in step 4, add uncooked rice, stir often while simmering, rice will be more flavorful this way, but leftover seems too dry the next day

Leave a Reply

Your email address will not be published.

Recipe Rating