If you have not noticed, I have a bit of an obsession with Jambalaya, Creole, and all things New Orleans. Why? IDK? It just kind of happened, but I have learned not to question this, but rather embrace it! I mean who can argue with it? You can tell in the flavors that there are French, Native American, Caribbean, Spanish, Italian, Portuguese, and African influences involved!


This is basically made up of pantry and refrigerator staples. Very simple and very worth it! My only thing is that I omitted chicken and shrimp in this recipe because A) I don’t eat sea food and B) My chicken was frozen at the time! Otherwise I say add about a cup of each!



1 Lb Diced Chicken; Cooked **

1 Lb Shrimp; Cooked **

1 Large Kielbasas; sliced (Unless you omitted the chicken and shrimp, then use 2-3 Kielbasas)

1 Large Green Bell Pepper; Chopped

1 Large Red Bell Pepper; Chopped

1 Large Onion; Chopped

2 Celery Ribs; Chopped

2 Garlic Cloves; Minced

1 Jalapeno Pepper; Seeded & diced **

2 Cups Uncooked White Rice

3 Cups Chicken Broth

1 Tbsp Canola Oil

1- 28oz Can Crushed Tomatoes in Heavy Puree

Hot Pepper Sauce; To taste

3 Tbsp Cajun Seasoning

** Means totally optional!!!! By all means feel free to adjust or omit completely!

(also I added a tomato that was about to turn so if you have any of those then its a good idea to use them in this dish rather than throw them away, waste not want not)


In a large pot, heat canola oil over medium heat and add sliced kielbasa.


Cook until slightly browned.


YAY! If you are including chicken and shrimp in the Jambalaya you can cook the chicken with the kielbasa but hold off on the shrimp until the last 15 minutes… I will remind you later on when it is time 🙂


Add your “holy trinity” being the peppers, celery, and onion and combine well.


Add garlic and once again combine well. Cook for about 7 minutes or until the veggies are tender.


Awwww would you look at them! (Sorry it is the wine talking)


Add the rice next.


Toss well to coat all the grains with the oil from the veggies and meat.


Add chicken broth and creole seasoning.


Combine well.


Again, would you look at that???? Pure awesome sauce! Now bring it to a boil then reduce heat to low.


Cover and simmer for about 30-45 minute or until rice is fully cooked and liquid is mostly absorbed.


This is what it should start to look like after about a half hour.


Stir in crushed tomatoes.



Add a couple of dashed of hot pepper sauce to taste.


Still looking magical! If you are planning on using shrimp, now is the time!!!! Just stir them right in and cover and cook for 7 minutes or until cooked fully!




Toss in sliced scallions and stir well cooking for an additional 5 minutes.


Bon Appetit!


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