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My Jambalaya


  • 12 deveined, peeled, shrimp
  • 2 large chicken breast, chopped
  • 6.5 oz. chopped smoked sausage
  • 8 oz. chorizo sausage, chopped
  • 6 pieces bacon, cooked and chopped (reserve the bacon fat)
  • ¼. c. bacon grease
  • 2. tbsp. olive oil
  • 1 medium onion, chopped
  • ½ c. celery, chopped
  • 2 tbsp. garlic, chopped
  • ¼ c. green bell pepper, chopped
  • 1 medium sized tomato, chopped
  • 1 15 oz. can tomato sauce
  • 3 bay leaves
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. creole seasoning
  • 1 tbsp. paprika
  • 1 tbsp. cayenne pepper
  • 1 tbsp. onion powder
  • ¾ c. rice
  • 1 ½ c. chicken stock
  • Salt and pepper


  1. In a large sauce pan, heat olive oil on medium high heat and add the onion, celery, and bell pepper and cook for 3 minutes. Once you have cooked the veggies down add the bacon grease from your cooked bacon. Then add the bacon, smoked sausage, chorizo sausage, and chicken breast. Season with salt and pepper. Allow to cook until the meat is cooked thoroughly for about 5-10 minutes.
  2. Once the meat is cooked, add the tomatoes and can of tomato sauce. Add the Worcestershire sauce, creole seasoning, paprika, cayenne pepper, onion powder, 3/4 c. rice, and chicken stock. Stir all the ingredients together and cover pot with lid. Allow to cook for 20-25 minutes or until rice is cooked. Add the shrimp and cook for 10 minutes. Season with salt and pepper to taste.