• Rick the Gourmet Realtor


Rick's Easy & Yummy Jambalaya


  • 1 pkg Aidells Andouille sausage cut in ¼” slices

  • 20 Ralphs Private selection Argentinean Red Shrimp

  • 1 Boneless skinless chicken breast cut in small chunks

  • 2c chicken broth- low sodium

  • 1 small onion cut in large dice

  • 1 red bell pepper cut in large dice

  • 1 can diced tomatoes

  • 1 can tomato sauce

  • 2 Bay leaves

  • 1c Basmati rice (prepare separately)

  • 3 garlic cloves minced

  • 1T Cajun spice mix

  • 2T EVOO (extra virgin oil)


  • In soup pot pour in EVOO on medium hot adding onion, garlic, bell pepper, salt and pepper

  • Add sausage and chicken stirring to cook all through

  • Add tomato sauce and diced tomatoes and bay leaves

  • Sprinkle Cajun spice over all

  • Add chicken broth stirring again

  • Cover pot and cook for 15 minutes on a summer- NOT BOIL

  • With 8 minutes remaining add the shrimp to the pot

  • Serve up with rice in the middle of the plate and the Jambalaya spooned all around

Dish up and enjoy!

7 views0 comments

Recent Posts

See All