Jambalaya Recipe

The Super Bowl is coming up and this Jambalaya Recipe has become a tradition in our household and we have become quite superstitous about it. My husband and I have both spent time in New Orleans and we love everything about it. Ever since 1997 when the Patriots played the Packers at the Superdome, we have been all in on Jambalaya for the SuperBowl. It is that time of year again and we are looking forward to it. People are often intimidated by the thought of making it but this Jambalaya recipe is so easy.

This Jambalaya recipe is easily adaptable so you can make it as simple or as complex as you are feeling that day. I have done it in a skillet, a crock pot and a dutch oven and it comes out great in all of them. Everyone is always very impressed when I make this meal, but it is quite simple and cheap to make it. Do not be intimidated by it and give it a shot. We all know I like food allergy friendly recipes and once again this simple recipe is easily adaptable for food allergies. You can add chicken and take out the shrimp if you have a shellfish allergy. It will still be great.

There are many options that can be added to this Jambalaya Recipe. For example, crayfish, okra and the level of spice is always up for debate. Corn bread is always a must to accompany Jambalaya. You can make your own. If you are gluten free, this Krusteaz Gluten Free Corn bread is very good. I usuallly add a bit of cayenne and drizzle some maple syrup over the top before baking to jazz it up.

Check out my other pages here on my Recipes page of my blog Sunday Chefs.

Sunday Chefs

Jambalaya Recipe

This easy and allergy friendly recipe never fails to impress. Especially on Super Bowl Sunday!

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Servings: 6

Course: Drinks, lunch, Main Course, Soup

Cuisine: American, cajun

Ingredients Method

Ingredients

  

• 1 Onion Large, chopped
• 1 Green bell pepper Chopped
• 3 Celery Stalks Chopped
• 2 Garlic Cloves Chopped fine
• 1 15 oz. can Diced Tomatoes No salt, undrained
• 1.5 cups Smoked Sausage Fully cooked and chopped (Andouille or Chorizo)
• ½ tsp. Dried Thyme Flakes
• 1 Tbsp. Parsley Or 1/2 tbsp. dried parsley flakes
• ½ tsp. Salt
• ¼ tsp. Pepper
• ¼ tsp. Hot Sauce (red pepper based) Or more if you like it
• 1 lb. Shrimp Uncooked, peeled, non-frozen and de-veined

Method

 

1. Saute the sausage in a large cast iron skillet or heavy pot on medium heat. Once browned remove the sausage and set aside. Add the holy trinity (onions, peppers and celery) to the pot, saute for 2 minutes and add garlic. Saute for another minute. Add the remaining ingredients, except for the shrimp. Bring to a boil, then reduce heat and let simmer for 30 minutes. Add the shrimp and cook until pink and curled up.
2. (Even works great in the crock pot, just throw everything in and cook on low for 4-6 hours and add the shrimp in cook for another 20 minutes).

   Additions: Can substitute chicken for shrimp if you want. Okra or crayfish if you are feeling brave would be impressive

   Allergy information: Contains Shrimp. Nut Free, Peanut Free (depending on the sausage you use, so double check), egg free and dairy free.
3. Serve over white rice with a side of corn bread.