Jambalaya Recipe – Eats Now

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 1 red pepper, sliced into thin strips; 1 jalapeno pepper, chopped; 4 garlic cloves, minced; 2 -3 hot Italian sausage, casings removed; 4 slices bacon, chopped; 8 chicken thighs, de-boned and chopped; 1 tablespoon hot sauce (I used Tobasco Red); 1 tablespoon cayenne pepper (optional); 2 (14 1/2 ounce) cans stewed tomatoes (Del Monte Cajun-style); 1 (12 ounce) bottle beer (Heineken); 34 lb shrimp, deveined; 34 lb bay scallop; 1 (10 ounce) bag frozen okra; 2 cups raw rice

Servings: persons

1 tablespoon olive oil
1 medium onion, chopped
1 red pepper, sliced into thin strips
1 jalapeno pepper, chopped
4 garlic cloves, minced
2 -3 hot Italian sausage, casings removed
4 slices bacon, chopped
8 chicken thighs, de-boned and chopped
1 tablespoon hot sauce (I used Tobasco Red)
1 tablespoon cayenne pepper (optional)
2 (14 1/2 ounce) cans stewed tomatoes (Del Monte Cajun-style)
1 (12 ounce) bottle beer (Heineken)
34 lb shrimp, deveined
34 lb bay scallop
1 (10 ounce) bag frozen okra
2 cups raw rice

1
In a 2 qt pot, saute the onion, red pepper, jalapeno pepper and garlic over med-hi heat in the olive oil until everything is soft.
2
Add the sausage, bacon, chicken, hot sauce and cayenne pepper and saute until almost cooked.
3
Add the stewed tomatoes and the beer and bring to a boil.
4
Turn the heat down to med and let the pot simmer 10-15 minutes to let the flavors blend.
5
Add the shrimp, scallops, okra and rice and simmer for another 10-15 minutes or until the seafood is cooked.
6
Stir continuously for 10 minutes (keeps the rice from burning on the bottom of the pot.)
7
then cover the pot and turn the heat down to Med-low for another 10 minutes or until the rice is done.
8
Serve hot and enjoy!

4882

kcal

Calories

Fat

113

Carbs

998

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium onion, chopped, 1 red pepper, sliced into thin strips, 1 jalapeno pepper, chopped, and more.

Yes, Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions