This quick and easy way to make Louisiana Jambalaya will have you adding this recipe to your favorites at least once a month.
Our family lived in Louisiana for 11 years. Our kids were born and raised there (through their preschool years). Husband Man was also born and raised in the neighboring state of Mississippi. Needless to say, the food has definitely made an impact on us!
After living here in New Mexico for almost a year, we are gradually getting used to the culture.
Even though we are enjoying it, we do have to say….New Mexico is not Louisiana, in more ways then one. From the people to the landscape to the weather, they definitely have their differences.
Despite this however, they do have one thing in common, both of their foods are pretty darn spicy.
They also use different types of spices to achieve this state of food nirvana.
I haven’t quite pinpointed what kind of spices are in New Mexican food, however, I pretty much know what can be found in Louisiana dishes.
The fam and I were craving some spicy cajun/creole food this month so I looked through some of my treasured Louisiana cookbooks and decided to put this dish down on our menu.
I have never made Jambalaya before in my life until this past Sunday. Which is funny because one would think after living in Louisiana for 11 years, I would have learned to cook it. Nope. Never did.
I ate it, but never did make it. Not anymore folks, not anymore.
We LOVED this recipe and have decided to place it in our favorites.
Give me another 11 years and I will learn how to make stuffed sopapillas and huevos rancheros 😉
Servings: 8 to 10 people
Calories: 319
Ingredients
- 1 lb. frozen medium sized shrimp, defrosted (cooked, peeled, and deveined)
- 1 package andouille sausage, sliced
- 1 cup chopped green onions
- 1 cup chopped fresh parsley
- 1/4 cup chopped celery
- 1/4 cup chopped green bell pepper
- 1 and 1/2 cups uncooked white rice
- 4 bay leaves
- 10 oz. can French onion soup
- 14.5 oz. can beef broth
- 8 oz. can tomato sauce
- 1/2 cup water
- 1 tsp. salt
- 1/8 tsp. cayenne pepper
- Black pepper to taste
- 1/2 cup unsalted butter, cut into pieces
Instructions
- Preheat oven to 350 degrees.
- Layer the sausage, shrimp, green onions, bell pepper, celery, and parsley inside a deep baking dish.
- Top with the rice and bay leaves.
- Mix the soup, broth, tomato sauce, water, salt, cayenne pepper, and black pepper in a medium bowl.
- Pour over rice and bay leaves. Dot with butter.
- Bake, covered with foil, for an hour and a half. Discard the bay leaves when finished.
Libby's Notes
Not a fan of shrimp? Substitute it with 1 cup shredded cooked chicken instead. Also, do not panic if it looks like there is more liquid then rice. The rice will soak everything up while baking.
Recipe Source: Tweaked and adapted from the cookbook, Mardi Gras to Mistletoe
Nutrition
Calories: 319kcal
Tried this recipe?Mention @cooknwithlibby or tag #cookwlib!
I love jambalaya and this sounds incredible! Thanks for sharing on the weekend re-Treat link party!
Britni @ Play. Party. Pin.
You are welcome for sharing 😉 Yes…this jambalaya is soooo good!
Thank you so much for this post! My family is doing a Mardi Gras themed night in a couple of weeks and I think this will be our dinner! I also featured this post on my latest Link Party. I hope you don't mind! Feel free to share it if you'd like. You can see it here: http://www.mirandabee.com/2014/02/fun-friday-link-party.html
Thank you for the feature! Hope you enjoy the recipe 😉
This is the only jambalaya recipe this family will make! We give it 10 stars!
What type of rice go you use? Long grain?
This looks good and will make This week.
Thank you.
Hi Donna!
We use short grain….however, long grain will probably work just as well. Please come back and let us know how it turns out 😉