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Jambalaya is a versatile dish that can be used with a variety of different meat or shellfish. If you feel adventurous, come up with your own combination of a sausage, shellfish, and a meat or poultry.

After you add the rice be careful about stirring it too much as it will turn to mush. While simmering, be sure rice is not sticking to the bottom. Keep the heat low to medium low after adding the rice. If no andouille is available, substitute other sausages, smoked sausage is the best.

Heat the canola oil in a Dutch oven or heavy-gauge pot over high heat. Add the sausage and chicken and cook, stirring occasionally, about 6 minutes. Add the bell pepper, onion, celery, and garlic, and season with cayenne pepper and salt and pepper, to taste. Cook stirring, until well browned, about 8 minutes. Stir in the tomatoes, shrimp, oysters, and bay leaves. Add the rice, stir gently; then add the stock. Gently move the spoon across the bottom of the pot, to make sure that the rice is not sticking. Bring to a boil, lower the heat and simmer, covered, until the rice has absorbed most of the liquid, about 15 minutes. Remove from the heat and let sit, covered, for 8 minutes.

To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.