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 Jambalaya Recipe 

Chris's Jamblaya Recipe


  • 1 lb smoke sausage, thinly sliced
  • 3 tbsp olive oil
  • 2/3 cup green pepper, chopped
  • 4-5 cloves garlic, chopped
  • 3/4 cup fresh parsley, chopped
  • 1 cup celery, chopped
  • 2 14oz cans tomatoes, diced
  • 2 cups chicken broth
  • 1 cup green onion, chopped
  • 1 1/2 tsp thyme
  • 2 bay leaves
  • 2 tsp oregano
  • 1 tbsp Creole Seasoning (such as Tony Chachere's)
  • 1/8 tsp cayenne pepper (optional)
  • 1/4 tsp pepper
  • 2 cups rice, washed thoroughly
  • 3 lb medium raw shrimp, peeled and wahsed *OR* 1.5-2 lb bonless/skinless chicken breast or thigh (your preference)


  1. In a 4 qt heavy pot, saute sausage until firm and remove with slotted spoon.
  2. Add olive oil to drippings and saute green pepper, garlic, parsley, and celery for 5 minutes.
  3. Chop tomatoes and reserve the liquid.
  4. Add tomatoes, tomato liquid, chicken broth, and green onion to the pot. Stir in all the spices.
  5. Add the rice which has been washed and rinsed three times. Add the sausage (and the chicken if you're going that route) and cook for 30 minutes, covered, over low heat. Stir occasionally so that the rice does not stick.
  6. After most of the liquid has been absorbed by the rice, add the shrimp (if you went THAT route) and cook until they turn pink.
  7. Transfer mixture to a large roasting pan (or casserole dish) and bake at 350 degrees F for approximately 25 minutes.

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