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Traditional Mardi Gras Jambalaya

A bit of Southern tradition in just about an hour!


  • 1 tablespoon of olive oil
  • ½ pound of smoked sausage cut into ¼ inch slices
  • 1 large onion, chopped
  • 1 cup of chopped green bell pepper
  • 1 cup of chopped celery
  • ½ teaspoon of Cajun seasoning
  • salt
  • 1 cup of uncooked white rice
  • 1 can of diced tomatoes with juice (approximately 14.5 ounces)
  • 1 tablespoon of minced garlic
  • 2 cups of chicken broth
  • 3 bay leaves
  • ¼ teaspoon of dried thyme leaves
  • 1 pound of peeled and de-veined medium shrimp


Jambalaya is a Southern tradition, and as a part of that tradition you should feel free to add anything you like to this recipe. Crawfish, chicken pieces, different vegetables, rice, or seasonings — you decide! Nothing is out of bounds!


  1. Warm the olive oil in a large pot over medium heat.
  2. Stir in the sausage and cook for 2 minutes.
  3. Add the onion, bell pepper, and celery.
  4. Season to taste with the salt and Cajun seasoning.
  5. Cook and stir until the vegetables are soft. Probably 6-8 minutes.
  6. Stir in the rice until it is evenly coated in the vegetable mixture.
  7. Pour in the tomatoes (with juice), garlic, chicken broth, bay leaves, and thyme leaves.
  8. Bring to a simmer over medium-high heat.
  9. Reduce the heat to medium-low. Cover the pot and simmer for 20 minutes.
  10. Stir in the Shrimp and cook uncovered until the shrimp turn pink and are no longer translucent in the center. Probably 10 minutes.
  11. Remove the pot from heat and let it stand for 5 minutes.
  12. Discard the bay leaves and serve!