Creole Jambalaya with Shrimp, Ham, and Andouil...

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I know that there is no way that I can make a jambalaya as good as the real stuff.  But this is still tasty stuff.  I wanted something spicy and warm and different, and I thougth this sounded very good.  I like that it has a bunch of different stuff in it too.

Jambalaya is a descendant of the spanish Paella.  According to Wikipedia (which is always right), there are several kinds of jambalaya.  The kind common in New Orleans is red jambalaya, the kind that we are familiar with in the rest of the country.  Because the Spanish couldn’t get saffron in Louisiana (an essential part of paella), they used tomatoes.  Cajun jambalaya is browner in color, because of the lack of tomatoes and because it uses the scrapings from browning the meat.  There are many tales about the origin of the word.  One says that it is a combination of “jambon” French for ham and “ya”, an African slave form of the word rice.   Another suggests that it is “jamon” (spanish for ham) and paella.  Both of those are fairly discredited because there is no ham in the recipe.  The most likely story comes from the Oxford English Dictionary which notes that it is most likely from the Provençal word “jambalaia,” meaning a mish mash or mixup, and also meaning a pilau (pilaf) of rice.  This recipe is very simple and tasty. 

I am going to tell you to do it a little differently than I did.  I started with a crock pot recipe, but then I realized that I didn’t have enough time to let it sit for 6 hours, so I transfered it to a soup pot.  This way is more correct for soup pot preperation. 



  1. 5 links spicy sausage of your choice  (You can also add in any other meats you want, chicken, duck, etc)
  2. 3 stalks celery, chopped
  3. 1 red and 1 green bell pepper, chopped
  4. 1/2 lg onion, or one small onion, diced
  5. 1 cup canned black or red beans
  6. 1 cup corn
  7. 1 can diced tomatoes
  8. 1/4 tsp cumin
  9. Chili pepper flakes and cayenne powder to taste
  10. 1-2 jalapenos, diced
  11. 2 cups shrimp, either cooked or not.  You can also add in some oyster, etc.
  12. 1 cup rice
  13. 2.5 cups chicken broth


  1. In the bottom of a soup pot brown the sausage.  Take out the sausage and put on a cutting board and slice.  Leave the drippings in the bottom.  If you don’t have enough drippings, you can use oil for the sauteeing.
  2. Put the peppers, onions, and celery in the pot.  Sautee until brown.  Don’t forget to scrape up the browned bits of yummyness on the bottom.
  3. Once it’s all browned, add in sausage, tomatoes, corn, beans, and shrimp.  Then add in the rice and the broth.  Mix well. Bring to a boil.  Turn down to VERY LOW heat and simmer for an hour.  Check it every 15 minutes or so to make sure that there is enough liquid (I had to add more).
  4. Enjoy!

About dietforfoodies

I am a lawyer who loves to grow, cook, and eat food.
This entry was posted in Beans/Legumes, Chicken, Dinner, Lunch, Pork, Rice, Seafood, Simple and Quick, Soup, Uncategorized and tagged , , , , , , , , , . Bookmark the permalink.

One Response to Jambalaya

  1. Pingback: Betty’s Cajun Shrimp and Sausage Jambalaya Recipe « The Cooking Channel

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