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The Cook Book

Easy Jambalaya
EASY JAMBALAYA

Jambalaya is a beloved Cajun rice dish made traditionally with piquant spices and smoked Andouille sausage, shrimp or chicken.

Total time
45 mins

Recipe by:

Johanna M. Cook is the founder of http://mommacuisine.com/ where her mission is to show busy moms (and dads) that Great Everyday Meals can be done with simple ingredients and basic cooking techniques. She is a mother of three, a restaurant industry professional of about 10 years, and a busy mother juggling a food blog & cooking show, raising her kids, and being a wife. Watch her cooking channel on YouTube; Momma Cuisine Show at http://youtube.com/mommacuisineshow.

INGREDIENTS - 5 servings
  • 2 Tablespoons Vegetable Oil
  • 1 lb Andouille Sausage smoked
  • 1 12 Cups Cooked Ham
  • 1 Whole Onion diced
  • 1 Whole Bell Pepper green
  • 2 Stalk Celery diced
  • 2 Cloves Garlic chopped
  • 1 12 Tablespoons Cajun Seasoning
  • 2 Teaspoons Kosher Salt
  • 2 Whole Dried Bay Leaf
  • 2 Cups Long-Grain Rice white
  • 14 Oz Canned Tomatoes diced tomatoes
  • 3 Cups Chicken Stock
PREPARATION
  • Heat a pot in medium-high heat with vegetable oil.
  • Add the sliced sausage and ham and fry until the edges start to turn brown. Add the diced onions, green bell peppers, celery and garlic and saute on medium until the vegetables start to get tender.
  • Once the vegetables are tender add the Cajun seasoning, salt and dried bay leaves and saute for about 3 minutes. Add the rice and stir, making sure that all the kernels are coated with the seasonings.
  • Add the can of tomatoes and chicken broth and bring to a boil. Reduce the heat to low and cover, occasionally stirring and scraping the bottom of the pot.
  • After about 20 minutes, taste and make sure the rice is fully cooked. Turn off the heat and uncover for 5-10 minutes. Fluff the rice and serve.
  • Feel free to add some shrimp, if desired. Make sure to add it at the end of the cooking process to prevent the shrimp from over-cooking.

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This recipe also calls for: Bay leaves.