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Coulee Region Cooks




A New Orleans Classic!


  • 3 tbs Olive Oil
  • 1 lb Chicken Breast Cut into individual pieces
  • 1 lb Andouille Sausage Sliced
  • 1 lb Shrimp Peeled, De-veined, and Tails off (my preference)
  • 3 ea Sweet Peppers Chopped. Baby bells work great
  • 1 ea Jalapeno Seeded & Chopped
  • 2 ea Celery Stalks Diced
  • 1 ea White Onion Diced (use half an onion if it’s large)
  • 4 ea Cloves of Garlic Minced
  • 14 oz Crushed Tomatoes
  • 4 cups Chicken Stock
  • 1 cup Okra Sliced
  • 1.5 cups Rice Uncooked
  • 2 tbs Cajun Seasoning See notes for a recipe
  • 1 tsp Thyme Dried
  • 1 tsp Oregano Dried
  • 1/2 tsp Red Pepper Flakes
  • 1/4 tsp Cayenne
  • 1 ea Bay Leaf
  • 2 tsp Worcestershire
  • 1 ea Green Onion To Garnish
  • 1 ea Parsley To Garnish


  1. Gather and prep your ingredients.
  2. Cook the chicken and sausage in a pan with 1 tbs of oil.
  3. Once fully cooked, set aside.
  4. In a large pot, place the remaining 2 tbs of oil, peppers, onion, celery, garlic, and jalapeno.
  5. Sauté the veggies until they are soft.
  6. Add the chicken stock.
  7. Add the tomatoes.
  8. Add the rice and spices.
  9. Stir and simmer for about 30 to 45 minutes. If your Jambalaya is starting to dry up before the rice is done, add additional liquid (chicken stock or water). Treat it sort of like a risotto.
  10. Once the rice is fully cooked, you can move on to the next step.
  11. Add your shrimp. Stir.
  12. Add the Okra. Stir. Getting the feel here? Lots of stirring. 
  13. Once the shrimp is fully cooked, add the chicken and sausage. And stir.
  14. Your Jambalaya is done. Add salt & pepper to taste.
  15. Plate, Garnish, and Enjoy!


  • New Orleans is one of my favorite places for both food and music.  This is a classic and easy to make dish that lets you bring those flavors into your home.
  • See my recipe for Cajun Rub.

Tried this recipe? Mention @makecaloriesgreatagain or tag #makecaloriesgreatagain on Instagram!

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