20160305_202625Jumbalaya, as the name suggests is a mixture of a variety of veggies, meats and shrimp. I love to make one pot meals due to its convenience in a busy schedule. Its whole and hearty.


Olive oil – 3 Tbsp.

Celery(chopped)- 4 sticks

Onion(diced) – 1

Red bell pepper(diced) – 1

Yellow bell pepper (diced) – 1

Green bell pepper(diced) -1

Jalapeno peppers (seeded and chopped) – 1 or 2 acc to taste

Garlic (minced) – 4 cloves

Chicken breasts(boneless skinless) – 2 (cut into small pieces)

Andouille sausage, thinly sliced into rounds – 1 lb

Chicken stock – 3 cups

Crushed tomatoes – One 14 oz can

Uncooked white rice – 1 1/2 cups

Cajun Spice – 3 to 4 Tbsp.

Bay leaf – 1

Thyme, crushed – 1 tsp

Cayenne pepper – 1/4 tsp.

Raw shrimp, peeled and deveined – 1 lb

salt and pepper – to taste


  • Heat 2 tbsp of olive oil in a large pan

  • Saute celery, onion, bell peppers, jalapeno and garlic for around 5 minutes till the vegetables are soft.


  • Add the rest of the olive oil, chicken and sausage and stir well. Saute for another 5 minutes till the chicken is slightly cooked and no longer pink.



  • Add the chicken stock, tomatoes, rice, Cajun spice, cayenne pepper pw, bay leaf and thyme and 1/2 cup of water. Mix well.


  • Reduce the heat to low. Cover and cook for 25-30 minutes until the rice is cooked. Stir occasionally so that it does not get burnt.



  • Once the rice gets cooked, add in the shrimp and simmer for another ten minutes.


  • Season with salt, pepper and more cajun spice if needed.


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