Spicy Jambalaya

This dish is filling, spicy and full of cayenne flavor…oh yeah!
Spicy Jambalaya by Nutmeg Nanny

Oops. I meant to post this yesterday but I must have forgot somewhere between watching Maury Povich and Judge Judy. This happens a lot. I have the best of intentions and whoosh, I forget. Well, better late than never….right?

Now, I say this jambalaya is spicy but then again I’m not one of those crazy “I love everything hot hot hot hot” people.  I added some cayenne pepper and made sure to buy extra spicy andouille sausage so to me, this was spicy.

I had never made jambalaya before so I was nervous it wouldn’t turn out right. I tend to have an aversion to meals made with rice because I have had bad luck with them in the past. There is just something about rice I cannot seem to get right. However, this time I think I got it right. The jambalaya was flavorful, meaty and most importantly the rice was cooked perfectly.  Another great thing about this meal is that it was made in one pan and made the house smell amazing.


Spicy Jambalaya by Nutmeg Nanny


Spicy Jambalaya


1 tablespoon olive oil
1 large onion, diced
2 minced cloves garlic
1 large green bell pepper, cored, seeded and diced
2 celery stalks, diced
3 tablespoons flat leaf parsley, minced
3 extra spicy andouille sausage links, cut in slices
4 boneless skinless chicken thighs, chopped
1 large bay leaf
1-1/2 teaspoon cayenne pepper (Start with less and add more if desired)
1 can (28 oz) diced tomatoes
1 3/4 cup chicken stock
3/4 cup brown rice, uncooked
1-1/2 pounds medium shrimp, peeled and deveined

Source: Epicurious


Add oil to a large nonstick saucepan.

Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent.

Add parsley, sausage, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes.

Add tomatoes (with juice), and chicken stock. Gently simmer, uncovered, stirring occasionally, about 5 minutes.

Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid.

Stir in shrimp and cook 5 minutes more until shrimp is pink. Remove bay leaf. Season to taste with cayenne pepper and salt.

Note: The recipe will turn out delicious even if you are a not a fan of shrimp. Simply take it out of the recipe and add in more chicken or spicy sausage.

18 Responses to “Spicy Jambalaya”

  1. #
    Mimi — February 17, 2010 at 12:01 pm

    This looks delicious. I love spicy food, although not all my children do so I try to keep the heat in check.

  2. #
    5 Star Foodie — February 17, 2010 at 12:28 pm

    Never too late for a spicy delicious jambalaya, yum!

  3. #
    Heavenly Housewife — February 17, 2010 at 12:50 pm

    We had such a cold day here in England today, this would have made an awesome dinner.

  4. #
    jenn — February 17, 2010 at 2:23 pm

    I always get a bowl of jambalaya from this place called the Gumbo Pot in LA. I never could figure out hos to make it. Good thing you posted this. This is a perfect meal for Mardi Gras.

  5. #
    grace — February 17, 2010 at 2:55 pm

    you must have been brainwashed by judge judy–it’s been known to happen. 🙂

  6. #
    Jessica — February 17, 2010 at 3:01 pm

    This looks so good! I am not a super spicy fan either but I have really been craving a lot of flavor lately…I bet Buddy would love it! Great job!

  7. #
    Debbie — February 17, 2010 at 3:46 pm

    Oh I want this right now…it looks so delicious!!!

  8. #
    Veronica — February 17, 2010 at 4:20 pm

    You’re making me crave creole! My mouth is watering.

  9. #
    Blond Duck — February 17, 2010 at 4:21 pm

    As a wife to a Louisiana born husband, it’s only appropriate I make this immediately.

  10. #
    Jen — February 17, 2010 at 4:22 pm

    I made jambalaya this week too. Yours looks delicious! One pan goodness!

  11. #
    Reeni — February 17, 2010 at 9:24 pm

    This looks incredibly delicious! I love spicy! I have been wanting to make this and gumbo too. Yours turned out great.

  12. #
    vicvickvicky — February 18, 2010 at 12:09 am

    Looks like a delicious cousin of risotto and paella. I love cousins from the same family food tree! 🙂

  13. #
    Amanda — February 18, 2010 at 8:28 am

    That looks wonderful! I love spicy too 🙂

  14. #
    Anh — February 18, 2010 at 7:49 pm

    Simple and delicious. My kind of dinner 🙂

  15. #
    Jen @ My Kitchen Addiction — February 18, 2010 at 8:19 pm

    Yum!! I made jumbalaya a long time ago, right after I started my blog. This is making me think I need to go back and give it another try!

  16. #
    Cakelaw — February 21, 2010 at 4:45 pm

    OMG – this looks amazing! Would love this dish.

  17. #
    Kitchen Butterfly — February 23, 2010 at 5:53 pm

    I’ve never actually tried a Jambalaya. I love the sound of the shrimp in the recipe!


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