Big Easy Jambalaya

Big Easy Jambalaya


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


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Fat Tuesday is here and luckily you don’t have to wear a costume to make this delicious Mardi Gras meal.

  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  • 1 Teaspoon Ground Cayenne Pepper
  • 1 Teaspoon Ground White Pepper
  • 1 Teaspoon Gumbo File Powder
  • 1 Teaspoon Dry Mustard
  • 1/2 Teaspoon Ground Cumin
  • 1 Teaspoon Dried Thyme
  • 6 Whole Bay Leaves
  • 8 Tablespoons Unsalted Butter
  • 6 Ounces Smoked Ham (Diced)
  • 6 Ounces Andouille Sausage (Diced)
  • 6 Ounces Sweet Italian Sausage (Crumbled)
  • 3 Cups Chopped Onions
  • 2 Cups Chopped Celery
  • 2 Cups Chopped Bell Peppers
  • 5 Garlic Cloves (Minced)
  • 3 Cups Parboiled Rice
  • 7 Cups Chicken Stock
  • 14 Ounces Diced Tomatoes (Including Liquid)
  • 1 Pound Shrimp (Peeled, Deveined & Butterflied)
  1. In a small-size bowl, mix together spices and set aside.
  2. In extra-large skillet, melt butter over a high heat. Add ham and sausages. Cook 5 minutes. Stir occasionally. Add onions, celery, peppers, garlic, and spice mixture. Cook 10 minutes. Stir frequently, occasionally scraping bottom of pot.
  3. Stir in rice and cook for 5 minutes. Continue to scrap bottom of pan periodically. Add chicken stock and diced tomatoes. Stir and bring to a boil. Reduce heat and simmer 25 minutes.
  4. Stir in shrimp and cook 5 minutes. Rice may still be a bit crunchy, but Jambalaya is now ready to be served.
  5. Transfer to large-size serving bowl. Serve with sliced baguette.
  6. Serves 4
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen


Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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