Chef John's Sausage & Shrimp Jambalaya
While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe.
This Creole rice dish is a quick, lower fat version of an old favorite. I've had this recipe for many years, but have modified it for my family's tastes. You can do the same. There's a lot of room for creativity here.
This easy jambalaya is made all in one pot--your multicooker! Heat lovers can double the hot pepper sauce to give it an extra kick. Serve over white rice.
A flavorful blend of spices, vegetables, and chicken is cooked in the slow cooker. Orzo pasta and shrimp are stirred in at the end of the cooking time to round out this wonderful dish.
Shrimp and chicken simmer with classic jambalaya ingredients in this easy slow cooker meal.
This take on jambalaya uses shrimp, andouille sausage, and cod in a well-seasoned rice and tomato mixture for a large pot of delicious.
This recipe for ham and shrimp jambalaya has been passed down through multiple generations and still maintains it's "family-favorite" status.
A medley of sweet and spicy flavors comes together in this classic Cajun jambalaya that makes dinnertime quick, easy, and delicious.
Chicken breast and kielbasa are sauteed with green pepper, onion celery and garlic, then stewed with chicken stock and rice. This version is lightly spiced, in response to those a little more sensitive to pepper.