This video is about Jambalaya


Chicken stock 2 Cup (32 tbs)
Gulf shrimp 1 Cup (16 tbs) , cleaned and deveined
Florida tomatoes 2 Cup (32 tbs) , oven roasted
Long grain rice 3⁄4 Cup (12 tbs) , uncooked
Sweet onion 1 Cup (16 tbs) , chopped finely
Ham 3⁄4 Cup (12 tbs) , diced
Andouille sausage/Kielbasa sausage 8 Ounce , diced
Chopped celery 2⁄3 Cup (10.67 tbs)
Yellow pepper 1⁄4 Cup (4 tbs) , diced
Saffron 1 Pinch
Extra virgin olive oil 2 Tablespoon
Garlic clove 2 , minced
Smoked paprika 1⁄4 Teaspoon
Pepper 1⁄4 Teaspoon
Bay leaves 2



1. In a pan, heat the olive oil and add onions, celery and sweet peppers. Saute until nice and soft. Add in the garlic and stir well.

2. Once the onions turn translucent, add in the roasted tomatoes, saffron, smoked paprika, pepper, bay leaf, fresh thyme, sausage, rice, and chicken stock. Stir and cover the pan, allow to simmer for 15 minutes.

3. Add in the shrimp and allow to cook for another 5 minutes.

4. The last step is to add the ham and let it warm through.


5. Serve hot.

Recipe Summary

Difficulty Level: Medium
Preparation Time: 15 Minutes
Cook Time: 35 Minutes
Ready In: 50 Minutes
Servings: 2