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Spicy Jambalaya

If we're being honest, when I first made this recipe I was just looking for a way to use the ingredients that were in my fridge. This dish is the perfect balance of protein to rice to spices, and it keeps in the fridge for up to a week if you are looking for a nice meal prep option. If you know me you know I like a flavorful dish so the more the merrier when it comes to spices and seasonings. For the sake of this recipe, I toned down the spice a bit but feel free to add more or less. That's why I've always preferred cooking over baking, you're allowed to get wild with it.

Take a peak at how I put this together!


Get Started!

Prep Time: 20 Mins

Cook Time: 40 mins

Servings: 8 Servings


  • 2 cups basmati rice

  • 1 cup sweet peppers (½ red and ½ orange)

  • 1 medium red onion

  • 2 celery stalks

  • 8-10 garlic cloves

  • 1cup chorizo sausage (Mexican or Spanish, try to find whole chorizo sausage vs. crumbling. If you can’t find this, then use 2 cups andouille instead.)

  • 1 cup andouille sausage

  • 1-2 chicken breasts

  • 2 cups shrimp (tails removed)

  • 2 tbsp Cajun powder

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • 1 tbsp cayenne pepper

  • 1 tbsp crushed red pepper

  • 1 tbsp dried parsley

  • ¾ cup fresh parsley

  • ¾ cup fresh green onion

  • ¼ cup tomato paste

  • 28 oz crushed red tomatoes

  • 3 cups chicken bone broth

  • 3 tbsp butter

  • 2 tbsp olive oil


  1. Add 2 tbsp butter to high heat, once pan is hot add shrimp and cook for 2-3 mins on each side and remove from pan.

  2. Then bring additional 1 tbsp butter and oil to a high heat simmer, then add chopped red onion and sweet peppers to the pan, and turn to medium heat for 5 mins. After 5 mins add the chopped garlic and let cook for an additional 3-5 mins.

  3. Add sliced chicken breast to the pot and let this cook on 5 mins each side.

  4. Add andouille and chorizo sausage, then mix in your dried spices and seasonings. Then mix in tomato pasta and crushed red tomatoes, and let that cook for an additional 5 mins on medium low heat.

  5. Add chicken bone broth and bring to a boil. Once the pan is boiling, add in your desired amount of basmati rice. For me I used the boiling instructions for the basmati which was 2 cups rice/3 cups broth or water/2tbsp butter or oil.

    1. Remember that we like this to be more saucy than not so don’t add more rice than you have broth or water available. If you notice that you don’t have enough broth then you can just add part water to compensate for it.

  6. Once the rice has cooked through I add in my cooked shrimp back to the pan, and turn the heat off. I add in about ½ cup fresh parsley and ½ cup fresh green onion.

  7. Once this is ready to serve, garnish with green onion and fresh parsley.

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Hi I'm Gabrielle! 

Welcome to my community where I create and curate recipes and lifestyle tips! I am based in Los Angeles where I spend most of my time cooking for my friends, exploring the city, and cuddling with my dog Louie. 

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