Jambalaya Recipe

Jambalaya. Paul Poplis/Getty Images
  • 55 mins
  • Prep: 15 mins,
  • Cook: 40 mins
  • Yield: 6 servings
Ratings (5)

This jambalaya recipe can be made as mild or spicy as you like. Just adjust the amount of cajun seasoning and cumin. Although this jambalaya recipe takes some time to cook, once everything is in the pot, you don't have to do too much. Serve this jambalaya with cornbread.

Click here for more Fat Tuesday recipes.

What You'll Need

  • 5 slices bacon
  • 1/2 cup onion (diced)
  • 1/2 cup red pepper (diced)
  • 1/2 cup celery (diced)
  • 2 teaspoons garlic (minced)
  • 1 pound mild Italian sausage (or Italian turkey sausage, sliced)
  • 1 28 ounces can crushed tomatoes
  • 1 14 ounces can chicken broth
  • 1 cup long-grain rice
  • 1/2 teaspoon cumin (ground)
  • 1/4 teaspoon. to 1 tsp. cajun seasoning (adjust to your taste)
  • 1/2 pound extra large shrimp (peeled and deveined, raw)
  • 1/4 cup chopped spring onions (for garnish)

How to Make It

  1. Fry bacon in a large, heavy dutch oven until crisp. Remove to paper towels to drain.​
  2. Add onions, peppers, celery and garlic to bacon drippings. Cook until onions and peppers are soft, stirring occasionally, 4-5 minutes.​
  3. Add sausage. Brown on all sides. Add crushed tomatoes, chicken broth, rice, cumin and cajun seasoning. Let jambalaya come to a boil, then turn heat down to medium-low, and let jambalaya simmer 20 minutes or until rice is al dente (tender, but not mushy). Taste, and adjust seasonings.​
  1. Add shrimp. Cook 5 more minutes or until shrimp is cooked through. Crumble bacon in jambalaya. Stir. Top with chopped spring onions, and serve.

Makes 6 servings of jambalaya.

Nutritional Guidelines (per serving)
Calories 379
Total Fat 17 g
Saturated Fat 6 g
Unsaturated Fat 7 g
Cholesterol 117 mg
Sodium 915 mg
Carbohydrates 35 g
Dietary Fiber 3 g
Protein 22 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)