Cajun Jambalaya

Cajun Jambalaya


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

Categories:  ,

Yields or Serves:  

[Total: 2   Average: 5/5]


Cajun Jambalaya

Cajun Jambalaya

Can’t make it to the French Quarter on Fat Tuesday? Celebrate Mardi Gras with New Orleans favorites and have your own party (ok dinner for husband and the kids). My recipe calls for shrimp, but I’m allergic to shrimp so I left it out of my dish.


1 Pound Peeled & Deveined Shrimp (Fresh or Frozen)

1 Medium Chopped Onion

1 Stalk Chopped Celery

1 Chopped Green Bell Pepper

2 Minced Garlic Cloves

2 Tablespoons Vegetable Oil

2 Cups Chicken Broth

One 14 1/2 Ounce Can Undrained Diced Tomatoes

8 Ounces Andouille Sausages (Cut Into 1/2 Inch Slices)

 3/4 Cup Uncooked Long Grain Rice

1 Teaspoon Crushed Dried Thyme

1 Teaspoon Crushed Dried Basil

1/4 Teaspoon Cayenne Pepper

1 Bay Leaf

1/2 Teaspoon Freshly Ground Pepper

1 Cup Cubed Cooked Ham

If using frozen shrimp make sure it is thawed. Rinse shrimp and set aside. In a large-size skillet add oil and heat over a medium-high heat. Add onions, celery, bell pepper, and garlic. Cook for 4 minutes until tender. Stir in chicken broth, undrained tomatoes, sausages, rice, thyme, basil, cayenne pepper, bay leaf and pepper. Bring to boiling and then reduce heat to a simmer. Simmer, covered, for 20 minutes. Stir in shrimp. Return to boiling. Reduce heat again to a simmer. Simmer, covered, for 5 minutes more or until shrimp turns opaque and rice is tender. Stir in ham and heat through. Remove from heat and transfer to serving bowl. Throw away bay leaf. Serve hot. Serves 4

© Victoria Hart Glavin



    Victoria has been cooking and writing recipes since she was a a young girl. 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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