Southern Traditions – Jambalaya

Published on October 17, 2021 at 10:31 am by LEW


My JambalayaJambalaya is a Creole and Cajun rice dish. It has both Spanish and French influences. Traditionally it is a meat and vegetable dish with rice in a seasoned, and sometimes spicy, broth.

This is my less than traditional version of the dish. The recipe makes approximately four servings and takes about two hours.





  1. Dice the onion, green pepper, celery, and tomatoes. Slice up the sausage into 1/2 to 1″ chunks. Mince the garlic.
  2. Pre-heat a pot over medium heat. Add oil to pot. If using uncooked sausage, add it to the pot and cook it now, then remove and set aside.
  3. Add onions, green pepper, and celery to the pot. Cook over medium heat until vegetables start to soften and onions become translucent. Then add garlic. Mix and cook for several more minutes.
  4. Add chicken broth, tomatoes, tomato paste, oregano, thyme, paprika, and hot sauce. Add enough water to cover everything. Mix and bring to boil.
  5. Add the sausage and rice.
  6. Reduce heat and simmer until rice is done, stirring occasionally.
  7. Add shrimp in the last ten minutes of cooking and mix well.
  8. Season with Salt Pepper, and hot sauce to taste.


Andouille is a French smoked sausage made from pork. If unavailable, then look for any smoked sausage made from pork.

I generally peel and de-vain the shrimp, but sometimes leave the tails on. This can add a little extra flavor to the dish.

Vegetable broth can be substituted for chicken broth if desired.

Hot sauce is optional. Another option is to mince some of your favorite peppers and add them during step 4.

Depending on the amount of water added, the dish can be the consistency of either a stew or a soup.

I like to use a heavy pot for cooking, as it seems to heat more evenly. I also like to pre-heat the pot.

Having tried several different type of onions, I have found for my taste yellow onions are the best. Your taste may differ.

I also prefer Roma tomatoes in this dish. Again, your tastes may be different.

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