JAMBALAYA – SKILLET MEAL

this post may contain affiliate links. Please read my disclosure for more information.

Print Friendly, PDF & Email

Jambalaya is a Creole or Cajun dish that usually contains rice and a variety of meats and vegetables.  This jambalaya is made with sausage, ham and shrimp but you can add chicken, too.  We love this easy skillet meal and I serve it to my family often.  It is very versatile in that you can use more or less of your favorite vegetables and it is wonderful with vegetables fresh from the garden.  My family thinks this is the best comfort food ever and we eat it summer and winter.

4 tablespoons cooking oil

4 tablespoons all-purpose flour

1/2 teaspoon black pepper

1 teaspoon salt

1 cup chopped green onions or regular onions

1 cup shopped celery

1 cup chopped green pepper

2 (14.5 ounce) cans diced tomatoes

1 (14 ounce) can chicken broth

1 cup fresh or frozen sliced okra (optional)

1 cup chopped cooked ham or chicken

1 cup sliced Andouille or smoked sausage

1 teaspoon Cajun seasoning (my recipe for Cajun seasoning)

1/4 teaspoon dried thyme

1/2 to 3/4 cup of your favorite rice (long grain, brown, quick-cooking)

Couple drops hot sauce or you can add a jalapeno chopped if you want it really hot.

1 to 1 1/2 cups fresh or frozen shrimp

In a large (at least 10 inch) skillet over medium heat add oil, flour, black pepper and salt.    Heat to brown.  Add onions, celery, green pepper and cook about 5 minutes. Pour in tomatoes and chicken broth.  Add okra, ham, sausage, Cajun seasoning, thyme, rice and hot sauce.  Cover and simmer about 25 minutes.  Add shrimp and cook another five minutes until they turn pink.  Makes 8 to 10 servings.  Enjoy!

Don’t Forget to Pin Jambalaya!  Feel free to “share” by clicking on the Facebook, Pinterest or Twitter icons below.  You can print by clicking on the green printer icon.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

 

 

 

 

We enjoy your comments but due to the large volume we must delete comments often. We try to do this weekly and sometimes more often. Positive comments about a recipe you tried and loved are always welcome. Thank you so much for commenting here.