Jambalaya | Cleveland East Side Moms


Dec 14, 2018 | Recipes


Jambalaya is stick-to-your-ribs satisfying. There’s just nothing like a good hearty bowl of somethin’ when the mercury doesn’t seem to reach above freezing for weeks on end. This recipe from the south seems to fit the bill quite nicely. It requires a little bit of chopping on the front end but comes together quickly once you’ve got that all ready to go. And it makes enough for leftovers for at least a day, maybe two. So it’s worth the time up front.


You can also switch things up. Here, I used three different proteins but you can just double down on one or do two. Totally up to you. Feel free to leave out the jalapeño and cayenne if you’re not about the heat as well. The versatility makes it a great go-to to throw into your winter rotation. Grab a bowl and cozy up by the fireplace as you watch the snow fall outside.




1 chicken breast, cut into bite sized pieces

.5 lb andouille sausage (about 2 links), sliced

.5 lb raw shrimp, peeled & de-veined

3 stalks celery, diced

1 green & 1 red bell pepper, diced

1 medium white onion, diced

1 jalapeno, small dice

5 gloves garlic, minced

1 can diced fire roasted tomatoes

2 – 2 &1/4 cups chicken stock

1 cup long grain white rice

2 TBS Cajun or Creole seasoning

1 TSP dried thyme

1/4 TSP cayenne pepper (optional)

1 bay leaf

.5 lb cut frozen (thawed) okra (which is about half a bag of frozen okra)


S&P to taste

g1 green onion, thinly sliced for garnish


Prep Time: 15 minutes

Cook Time: 35 minutes

Serves: 4-6



  1. In dutch oven, heat 2 TBS EVOO over medium heat. Cook chicken and sausage 5-7 minutes until chicken is cooked through and sausage is browned. Set aside.
  2. To the dutch oven, add remaining EVOO. Add in celery, peppers, onions, jalapeño, garlic and cook about 5 minutes until onions have softened.
  3. Then, add 2 cups chicken stock, rice, cajun seasoning, cayenne, thyme, bay leaf, fire roasted tomatoes. Stir to combine. Bring to a simmer then reduce heat to low and simmer, covered, for 25-30 minutes until rice is about cooked through, stirring about every 5 minutes to prevent rice from sticking to bottom of pan and burning.
  4. Add shrimp & okra and stir to combine. If looking too dry, add a smidge more chicken. Continue to simmer several minutes more until shrimp are cooked through and pink, stirring occasionally.
  5. Stir in the chicken & sausage from before and remove the bay leaf. Remove from heat.
  6. Season to taste with salt & pepper. Make sure you don’t skimp here. This is a big pot with a lot of different flavors and all the flavors should pop. Start with 1/2 TSP salt and 1/4 TSP pepper and add more until you reach your desired flavor.


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