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Hands-down the best jambalaya recipe! It is surprisingly easy to make, customizable with your favorite proteins (I used chicken, shrimp and Andouille sausage), and full of bold, zesty, Cajun flavors that everyone will love.

1 lb Andouille sausage
2 Chicken breasts, boneless skinless
1 lb Shrimp, raw large
1 Bay leaf
3 Bell peppers, small
2 Celery, ribs
4 cloves Garlic
1 Jalapeno pepper
1 cup Okra
1 tsp Thyme, dried
1 (14-ounce) can Tomatoes
1 White onion
Canned Goods
3 cups Chicken stock
Pasta & Grains
1 1/2 cups White rice, long grain
Baking & Spices
2 tbsp Cajun seasoning or creole seasoning
1/4 tsp Cayenne pepper
1 Kosher salt and freshly-cracked black pepper
Oils & Vinegars
3 tbsp Olive oil

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