My Favorite Jambalaya

This is one of my favorite dishes although I don’t make it enough. This one takes a little while to prepare as you need to chop peppers, onions and sausage for this. It’s great on a cold winter evening but is mild enough to be enjoyed on a summer evening as well. I will add more photos later, it was too good!


My recipe calls for sausage and shrimp. I have also made it with cubed ham instead of sausage. The shrimp only adds some protein and can be omitted or replaced for those with shellfish allergies. I have also purchased chopped and frozen peppers and onions but I prefer to use fresh when I have time.


A little bit Spicy
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Creole
Servings 4 people


  • 1 Large Stock Pot


  • 1 Red Pepper chopped
  • 1 Green Pepper chopped
  • 1 Zucchini chopped
  • 1 Yellow Pepper chopped
  • 1 White Onion chopped
  • 1 tbsp Olive Oil
  • 2 tbsp Garlic minced
  • 1 tsp Paprika
  • 1/4 tsp Oregano
  • 1/4 tsp Thyme
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1 Bay Leaf
  • 2 1/2 cups Beef Broth
  • 1 Smoked Sausage or Kielbasa Chopped
  • 1 lb Pre-cooked shrimp Deveined, tail-off
  • 1 cup Long Grain White Rice
  • Juice from 1 Lime


  • If using frozen shrimp, start thawing the shrimp in a colander in your sink first. Rinse with cold water.
  • Add olive oil to your pot and add the chopped peppers, onion, zucchini, garlic and spices. Sauté for 5 minutes
  • Add broth, sausage and rice to the pan. Stir together and cook over medium heat for 20 minutes, or until rice is cooked
  • Add thawed shrimp and juice from 1 lime to the pan and cook for another 5 minutes.
Keyword rice, sausage, shrimp