jambalaya louisiane
45 minutes • 4 servings


It's always the right time or season for a good Jambalaya from Louisiana. Enhanced with our Original hot sauce and Cajun Mardi Gras spices, this classic jambalaya prepared with chicken, smoked sausage and jumbo shrimp is perfect for the whole family.


  • 2 chicken breasts, diced
  • 4 smoked sausages
  • 10 large shrimp
  • 1 small green pepper chopped
  • 1 chopped onion
  • 2 chopped celery
  • 1 C. tablespoon chopped garlic
  • 2 cups of white rice
  • 3 cups of chicken broth
  • 2 tbsp. Cajun Mardi Gras spices
  • 1 C. tbsp Original hot sauce
  • ¼ cup chopped fresh parsley
  • Salt and pepper to taste
  • 50 ml olive oil


  1. In a large skillet, brown the chicken and sausage with a drizzle of olive oil, about 5 minutes;
  2. Add the onion, celery, pepper and cook for 5 minutes. Add the Cajun spices, rice, Firebarns sauce and chicken broth then bring to a boil;
  3. Reduce heat, cover and simmer for 20 minutes or until rice is very tender;
  4. In another pan, sauté the shrimp over high heat for about 5 minutes with a tbsp. Cajun spices.
  5. Add the shrimp and sprinkle with a little parsley when serving.


Jasmin Perreault said:

Excellent, simple et efficace. Un bon repas de semaine. Le goût est léger et plaira à tous.

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