The Recipes

Return to D.C. Jambalaya

Again, thanks to my friends at The New Orleans School of Cooking, I feel like a pro making jambalaya.  Just like the gumbo, use whatever you like for protein: veggies, chicken, sausage, seafood.  I had some andouille sausage left from my gumbo cookery, so I made a seafood and sausage jambalaya.

Sausage and Seafood Jambalaya


- 1 6 oz. salmon fillet
- 1 link andouille sausage, chopped
- 4-5 jumbo shrimp
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 ribs celery, chopped
- 1 c. long grain rice
- 3/4 c. bloody mary mix
- 1 c. chicken stock
- 1 palmful sweet paprika
- 1 large palmful of cajun seasoning;  I used the same blend from Kevin at nosoc that I used in the gumbo
- 1 T. blackening seasoning
- Non-stick cooking spray
- Scallions, chopped for garnish

In a large dutch oven, brown the sausage for 4-5 minutes.  Remove and set aside.

Add a light layer of oil to the bottom of the pot and add the vegetables.  Allow the vegetables to soften for 10-12 minutes.  Stir in the sausage and add the cajun seasoning and paprika.  Stir to combine, then add the bloody mary mix and stock. Bring to a boil and add in the rice.  Reduce to a simmer, cover and cook for 25 minutes.  Stir the rice, turning the entire mixture over after 10 minutes.

Note:  I like saucy jambalaya; if you like it a bit drier, add a little less liquid.

After 25 minutes, uncover the jambalaya and flake in the salmon.  Add more liquid if you desire, or leave it as is.  The salmon will cook in 2-3 minutes in the pot.

This is excellent on its own, but I had a great meal of jambalaya topped with blackened shrimp while I was in NOLA, so I went the extra step. 

Coat a small pan with cooking spray or oil.  Season the shrimp with blackening seasoning and sautee for 2-3 minutes on each side in a small pan.  Plate the jambalaya and top with the shrimp and scallions.  Brings me right back to my lovely weekend away!