Dinner By Dagny

Not just food, food with flavor


Jambalaya is a Spanish influenced dish combining sausage, chicken and in many cases, shrimp.  It can have a tomato base depending on the regional influences and generally has a little bit of a kick.  I find this recipe as a general family staple as I have most of the ingredients stocked in my refrigerator, freezer or cabinets.  This particular recipe was modified based on what I had on hand.  I find that the strong flavors yield more flexibility and forgiveness when you need to make substitutions.


1 tbsp butter

2 tbsp olive oil

1/2 kielbasa (~8 ounces) sliced 1/4 inch thick, then sliced horizontally into thick matchsticks

1 large chicken breast diced

1 red pepper diced

1 onion diced

2 celery stalks diced

1/2 bag frozen cooked shrimp partially defrosted

1 cup precooked rice

1/2 cup diced cherry tomatoes

3 frozen chicken stock cubes

2 frozen green pepper slurry cubes

3/4 tbsp paprika

3/4 tbsp cumin

1/2 tsp cayenne pepper

1 tsp Adobo

1 3/4 cup chicken stock


1.  Heat olive oil and butter in large saucepan

2.  Saute kielbasa

3.  Add chicken and saute

4.  Add paprika, cumin, Adobo, and cayenne pepper. Stir

5.  Add onion, pepper, celery and tomato

6.  Saute 5-10 minutes

7.  Add chicken stock, and frozen stock/pepper slurry cubes

8.  Bring to a boil

9.  Add precooked rice and shrimp.  Cover and cook for 10 more minutes

10. Let rest for 5-10 minutes


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One thought on “Jambalaya

  1. This recipe is quite versatile. I made this mostly from leftovers the other evening. I sautéed diced red pepper with smoke sausage, added in some chopped cooked chicken, canned tomatoes, frozen chicken broth (4 cubes), some fresh shrimp and some previously cooked brown rice.

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