Classic Jambalaya

I created this recipe per request by my dear friend Hannah. I never grew up in a jambalaya cooking household, my exposure to cajun food was my mom's shrimp creole recipe and a brief visit to New Orleans when I was seventeen. After some studying and test runs in my kitchen here is my version of Jambalaya. In my research I have found that classic jambalaya always incorporates a smoked sausage of some kind- I used Fra'mani brand's andouille smoked sausage-and any meat and sometimes seafood seems to go! I knew I would enjoying making this for the flexibility factor alone. You'll find I used the smoked sausage, bacon, chicken, and shrimp but I would encourage you to make it your own! Just be sure to use that cajun seasoning and "holy trinity" of onions, celery, and bell pepper.

Time: 30-40 minutes

Serves: 6


  • 1 boneless skinless chicken breast

  • 1 package of andouille smoked sausage

  • 4 slices of bacon

  • 1/2 lb of shrimp, peeled and deveined

  • 4 green onions

  • 2 celery stalks

  • 1 red bell pepper

  • 1 tomato, beefsteak or heirloom

  • 3 tablespoons of tomato paste

  • 2 tablespoons of butter

  • 4 cups of chicken stock

  • 1/4 cup of white wine

  • 2 cups of long grain rice (I used basmati)

  • 3 tablespoons of cajun seasoning

  • Salt

You'll Need:

A large pot with lid


  1. Prep: Dice green onion, celery, bell pepper, and tomato into small pieces. Chop up bacon, slice chicken and sausage into small bite size pieces.

  2. Rinse shrimp under cold water and set aside.

  3. Place pot over high heat. Add butter and bacon to pot. Keep stove on high and add in veggies, stirring ever so often to keep from sticking to the bottom of the pan.

  4. Add chicken and sausage. Add in cajun seasoning and salt to taste, stirring to coat all ingredients.

  5. With stove still on high heat add the white wine and tomato paste. Stir to incorporate.

  6. Add two cups of rice. Toss the rice around the pan for about 5 minutes to toast it before pouring in the chicken broth.

  7. Bring pot to a boil before turning to simmer and covering with lid.

  8. Leave to simmer down for about 20 minutes until rice has absorbed all the liquid.

  9. Place shrimp on top of cooked rice mixture and cover with lid again for another 5 minutes or so until shrimp has turned pink and cooked completely through.

  10. Serve and enjoy!

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