Cajun Seafood Jambalaya Recipe

Like most early dishes with American origin, Jambalaya was an inexpensive meal in which you could use any ingredients you had on hand. Cooks added their own variations based on their cultural heritage and regional produce availability. Still to this day, it remains a delicious and simple meal for all to enjoy. Here’s our family’s favorite recipe!

Jambalaya In Cast Iron SkilletIngredients

2 tablespoons vegetable oil
1 pound andouille or other spicy smoked sausage, sliced
1 large onion, diced
1 green bell pepper, diced
3 celery ribs, chopped
4 garlic cloves, minced
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons Cajun seasoning
1 (28-ounce) can crushed tomatoes, with juice
5 cups shrimp broth or chicken broth 2 cups uncooked long-grain rice
1 pound shrimp, peeled and deveined Salt and pepper
4 green onions, chopped


Heat oil in a Dutch oven over medium-high heat. Add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Remove sausage with a slotted spoon; set aside.

Add onion, bell pepper, celery, garlic, bay leaves, thyme, oregano, and Cajun seasoning to hot drippings in Dutch oven.

Sauté 5 minutes or until vegetables are tender. Stir in reserved sausage, tomatoes, broth, and rice.

Bring mixture to a boil, reduce heat, and simmer, covered, 25 minutes or until rice is tender.

Season shrimp with salt and pepper. Stir in shrimp; cover and cook 5 minutes or until done. Sprinkle each serving with green onions.