bayou best

winter meals are meant to warm the soul. louisiana jambalaya is the perfect winter grub because it has everything you need: seafood, spice, sausage, and warmth. all in one big pot o’ love.

this is the second guest appearance from the infamous one-pot-wonder adam, but this time its more louisiana  bayou than southern fare.

just as delicious as his chicken and dumplings, adam’s jambalaya is a party favorite and crowd pleaser. take this to your next potluck.


adam’s seafood and sausage jambalaya

serves 5


  • 3 andouille sausages, sliced in 1/4 inch pieces
  • 2 lb. raw shrimp, cleaned & peeled
  • 1/2 lb. bacon, sliced into 1/4 inch pieces
  • 1 onion, diced
  • 3 stalks celery, diced
  • 1 green bell pepper, diced
  • 3 bay leaves
  • 1 Tbsp Old Bay seasoning
  • 2 Tbsp. garlic, diced
  • 3 Tbsp. olive oil
  • 2 cans diced tomatoes
  • 2 tsp. cayenne pepper
  • 2 c. chicken stock
  • 1 c. rice


add a little bit of olive oil to a large pot on medium/high heat. add bacon and cook til lightly browned and crisp.

add onion, green peppers, and celery. cook for 5 minutes. add the garlic and cook an additional 2 minutes. add salt & pepper, cayenne, and Old Bay.

add the sausage and cook until lightly browned, or 5 minutes.

add the stock, bay leaves, canned tomatoes. (make sure there is enough liquid to cover all the ingredients). bring the mixture back to a boil. simmer for 15 minutes, covered.


[stirring in the rice]

stir in the rice. turn the heat down and let it simmer for 20 minutes covered, until the rice is cooked.

lastly, add the shrimp. cook for another 5 minutes until the shrimp are cooked through.


[before adding shrimp]


[… grab a beer & enjoy the LSU/Saints game]

adam’s last word:

  • throw in a beer for flavor. mix it in with all the other liquids.
  • geaux saints. geaux tigers.
  • commence nomage.


[the man himself]

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