Short Week Presents: Jambalaya!

Jambalaya (n):  1. a Louisiana Creole dish of Spanish and French influence; 2. any day that I don’t have to wear a bra. 

Let us celebrate the fact that I only have to wear a bra for three days next week! 


Cooking spray

12 oz. boneless, skinless, chicken breast

8 oz. chopped fully cooked turkey smoked sausage 

2 medium stalks celery, chopped (1 cup)

1 green pepper, chopped

1 onion, chopped

4 cloves garlic, finely minced

1 14 1/2 oz. can whole tomatoes

1/3 cup tomato paste

1 cup chicken broth

1 1/2 tsp. dried parsley

1 1/2 tsp. dried basil leaves

1 1/2 tsp. dried oregano leaves

1 1/2 tsp. hot sauce or Sriracha

1 1/2 tsp. Red Cayenne pepper

1 tsp. black pepper

1/2lb fresh or frozen shrimp, thawed, shelled and cleaned 

2 cups cooked long-grain brown rice


  • Spray your slow cooker with cooking spray. Cut the chicken into bite-sized pieces. Add all the remaining ingredients, except the shrimp and rice to your slow cooker and mix well. 
  • Cover and cook on LOW for 8-10 hours or on HIGH for 3-4 hours or until vegetables are tender. 
  • Stir shrimp into the jambalaya during the last 30 minutes of cooking. 
  • Pour the jambalaya over the rice. 
Makes 4-5 Servings

Damage 595 calories per serving

Quick Jambalaya 

This quick and easy recipe will fill up your family with delicious jambalaya flavors without spending hours in the kitchen.

Get the recipe here.


Tasty Tuesday: Jambalaya

Disclaimer: I have never been to New Orleans.  So if you are looking for super-authentic jambalaya you should probably head elsewhere.  That said, if you have an evening you want to devote to cooking, and want a totally tasty result out of it: this recipe is totally worth trying.  So if you are so inclined, follow along with my Fat Tuesday, Tasty Tuesday, Jambalaya experiment.


  • 2 cups rice
  • 2 cups tomatoe puree
  • ½ cup chopped mushrooms
  • ½ stick butter
  • 1 cup chicken broth
  • 1 onion
  • 1 red pepper
  • 3 stalks celery
  • 2 cloves garlic
  • 1lb shrimp
  • 1 can chopped clams
  • Salt (to taste)
  • 2 tsp black pepper
  • 2 tsp paprika
  • ½ tsp allspice
  • 1 tsp basil
  • 1 bay leaf
  • Cilantro or parsley (for garnish)

I read through a couple recipes for jambalaya on the internet and elsewhere and split the difference between them.  The one main modification I made was treating the rice in the recipe more like risotto, and just cooking it in with everything else - result: better taste, more time involved.  This recipe took a fair bit of cooking time (1 ½ hours), but you could speed it up easily by cooking the rice separately rather than letting it slowly absorb the sauce.


  • Melt the butter in the bottom of a big pan.  Once melted add the garlic and onion, and start to caramelize.  Once that has begun to happen add in the celery, red pepper, and chicken broth and stir together.
  • Next add in the rice, tomato puree, and spices.  Cook on medium-high heat, adding additional water as needed to keep the mixture moist but not soupy.
  • After about 30 minutes of cooking time add in the clams, shrimp, mushrooms, and spices.
  • Continue to cook on medium high, stirring often, and adding liquid when necessary.  The dish is ready when the rice is fully cooked.

The jambalaya was all sorts of tasty with some really rich flavors once it was all cooked down.  The little guy was kind of so-so on the shrimp, but was definitely pretty excited about the rice and did not seem to mind getting a fair few vegetables in with every bite.

There are plenty of ways to modify this recipe for vegetables that you have on hand, and it can easily be done with chicken or totally veggie, instead of going with the seafood.  No matter what, it was definitely a yummy experiment, and one I am likely to try again in the future!

-Kat (Transparenting)