Jambalaya

My friends taught me how to make their homemade jambalaya recipe. And it's a total winner.

Jambalaya Recipe | gimmesomeoven.com

Some people make popcorn to celebrate the Academy awards.  Some might whip up a fancy cocktail or two. My neighbors John and Cate?  They invite the whole neighborhood over for a massive jambalaya feast.  NBD. Actually though, it was a big deal because his jambalaya was freaking amazing.  I went back for thirds, in between cheering on Lupita and watching Brad Pitt hand out pizza.  It was an epic night all around. So I asked John if he would teach me his ways.  And like a good neighborrrr, John and Cate were therrrrre. Here’s what I learned…

Jambalaya Recipe | gimmesomeoven.com

First of all, I learned that these two make a pretty darn cute team in the kitchen.  They’ll both be the first to admit that John is more of the cook in the family, whose specialty is usually anything Italian.  But his family is from Alabama and have been making jambalaya for decades, usually with fresh shrimp from the Gulf, they are quick to note.  (Something we Midwesterners just dream about…)

Jambalaya Recipe | gimmesomeoven.com

For some reason I had always associated jambalaya with gumbo, thinking that the process required oodles of cooking time trying to make the perfect roux.  But John assured me that the whole dish can be made in under an hour.  My kind of meal. So last week, he and Cate came by for an afternoon cooking sesh.  John manned the stove and Cate peeled shrimp, and I basically cheered them on and took notes and photos.  And then dove in and (again) had thirds once everything was cooked. Here’s the how to:

Jambalaya Recipe | gimmesomeoven.com

You basically begin with the “holy trinity” of Cajun/Creole cooking — bell peppers, celery and onion.  You all know that I’m a sucker for color in cooking, so I picked up three different colors of peppers for this version.  Oh, and I accidentally forgot fresh garlic, so cheated and went with the refrigerated stuff.  Judge away…I use it all the time.  :) Saute the veggies up until they’re nice and soft.

Jambalaya Recipe | gimmesomeoven.com

Then add in your meat.  We went with chicken and andouille sausage for this batch, and then added in shrimp at the very end.  Feel free to swap out whatever proteins you like for this recipe.

Jambalaya Recipe | gimmesomeoven.com

Saute those up until mostly cooked.  (The chicken should not be pink on the outside.)

Jambalaya Recipe | gimmesomeoven.com

Then pour in all of the crushed tomatoes, broth, seasonings, and rice, and give it a good stir.  Cover and let it simmer on medium-low for about 30 minutes, or until the rice is cooked, stirring occasionally so that the rice doesn’t burn on the bottom of the pan.

Jambalaya Recipe | gimmesomeoven.com

Once the rice is cooked, add in the shrimp and continue simmering until the shrimp are cooked through.  Season with additional salt and pepper and hot sauce, if needed.

Jambalaya Recipe | gimmesomeoven.com

Then serve it topped with a little fresh parsley and scallions for garnish.

Jambalaya Recipe | gimmesomeoven.com

BAM.  So flipping good. And also, very easy to customize especially when it comes to heat.  I prefer jambalaya heavily seasoned and spicy, but if you like a milder version, just go easy on the Cajun seasoning and only use one seeded jalapeno.  If want to “kick it up a notch”, add lots of seasoning, pop in two jalapenos (with seeds), and maybe even add some hot sauce in at the end. John also likes to add in okra to the dish, which I love.  But if you’re anti-okra, hakuna matata, just leave it out.

Jambalaya Recipe | gimmesomeoven.com

Big thanks to John and Cate for Jambalaya 101.  I’ve already made the dish once more since our little lesson, so I think it’s safe to say I’m hooked.  ;)

Jambalaya Recipe | gimmesomeoven.com

Jambalaya

Learn how to make this easy and delicious homemade jambalaya!

Ingredients:

  • 3 Tbsp. olive oil
  • 2 ribs celery, chopped
  • 1 white onion, diced
  • 1 small red bell pepper, cored and diced
  • 1 small yellow bell pepper, cored and diced
  • 1 small green bell pepper, cored and diced
  • 1-2 jalapeno peppers, seeded and finely chopped (*more/less to taste, see note below)
  • 4 cloves garlic, minced
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 lb. andouille sausage, thinly sliced into rounds
  • 3 cups chicken stock
  • 1 (14 oz.) can crushed tomatoes
  • 1 1/2 cups uncooked white or brown rice
  • 2 Tbsp. Cajun or Creole seasoning (**more/less to taste, see note below)
  • 1 bay leaf
  • 1 tsp. thyme, crushed
  • 1/4 tsp. cayenne pepper
  • 1 lb. raw shrimp, peeled and deveined
  • (optional) 1 cup thinly-sliced okra
  • salt and pepper
  • (optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce)

Directions:

Heat 2 tablespoons. olive oil in a large saute pan over medium-high heat. Add celery, onion, bell peppers, jalapeno and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining tablespoon of olive oil, chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked.

Add the chicken stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don't forget to stir, or the rice may burn on the bottom of the pan.)

Once the rice is tender, add in the shrimp and okra and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and pink. Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional Cajun/Creole seasoning if needed. Remove from heat and serve with optional garnishes if desired.

*If you like spicy jambalaya, I recommend adding 2 jalapenos with their seeds in. If you like it mild, I'd go with just 1 seeded jalapeno. Or you can go somewhere in between, and always add extra hot sauce at the end if it's too mild.

**I also like heavily seasoned jambalaya, so I go with a full 2 Tbsp. If you think that might be too much, I recommend adding just 1 Tbsp and then taste-testing the rice before adding the shrimp. If you want to add more at that point, just stir some extra seasoning in when you add the shrimp.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Jambalaya Recipe | gimmesomeoven.com

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Comments

  1. Ariana — October 24, 2015 @ 6:07 pm (#)

    This is currently on my stove cooking as I type. My whole family is from New Orleans and my grandma’s gumbo recipe is tantamount to pure gold, but she doesn’t really cook jambalaya and I haven’t found a recipe that even compared to what I’ve had back home. The smells wafting through my kitchen right this moment would probably make grandma proud!

    This was such an easy recipe to follow and augment as you wish. Can’t wait until it’s done, as it could very well become a staple family dish (along with grandma’s gumbo, of course!). 

    **the sound of bobbling boiling deliciousness**

    • Ali — November 4th, 2015 @ 5:21 pm

      Awesome, I hope you enjoyed it! :)

  2. Kimberly — October 30, 2015 @ 4:12 pm (#)

    This recipe looks awesome! Do you think it would get mushy in the crockpot?

    • Ali — November 4th, 2015 @ 5:40 pm

      We’re actually hoping to develop a slow cooker version soon. Stay tuned! :)

  3. Lindsay — November 2, 2015 @ 10:12 am (#)

    I made this recipe for my husband and another couple earlier this year. I will be making it again, this time for 4 couples, in a few weeks. I’m planning to make one recipe as is and modify the recipe to make another omitting the meat. I have two questions:
    1. Do you have any suggestions on how to make the rice separately? In other words, how much of the stock goes toward the rice versus the ‘sauce’?
    2. Do you have any vegetable suggestions to add to the meatless option in additional to okra?
    Thanks so much. We loved this the first time!

    • Ali — November 4th, 2015 @ 9:28 pm

      Awesome!! Unfortunately I’m really not sure how much of the stock would go into the rice, but you’re welcome to cook it separately in stock and then add it back to the dish. The bummer is that the rice itself won’t be infused with as many of the flavors. And any kinds of squash, peppers, cauliflower, and/or even eggplant would be delicious with a vegetarian version!

  4. Shelley — November 15, 2015 @ 4:10 pm (#)

    As a born and raised New Orleanian (who loves to cook), I have to compliment your recipe. I make my own homemade jambalaya and it is very close to mine. The only difference is I use chicken thighs instead of breast, I add 1/2 cup of chopped green onion, and instead of Cajun seasoning I make my own using chili powder, paprika, cayenne, black pepper, kosher salt, minced parsley,thyme, and 2 crushed bay leaves. I get requests for my jambalaya all the time. If you’d like to stick to Cajun seasoning, Tony Chachere’s is the local favorite. It’s technically Creole not Cajun, but it’s fantastic. 

    • Hayley @ Gimme Some Oven — November 16th, 2015 @ 8:15 am

      Thanks for sharing Shelley, and for your compliment! And w think your recipe sounds amazing!

  5. kasey — November 27, 2015 @ 9:46 pm (#)

    I’ve used this recipe twice now and it is absolutely delicious!! I had to tone down the cayenne a tad because I’m pregnant and couldn’t handle the heat! haha, I told my  boyfriend I was making jambalaya for dinner and he was jumping for joy, he loves it too!

    • Hayley @ Gimme Some Oven — November 29th, 2015 @ 9:33 pm

      Thanks for sharing Kasey, we’re happy to hear that! :D

  6. Monica Paccione — November 27, 2015 @ 10:38 pm (#)

    LOVE LOVE LOVE THIS!  Although a lot of prep work went into the chopping (i.e. allow for 1.25 hours), it was well worth it! My family loved it at a dinner party and there was not a drop to be spared.  I was able to prepare this recipe with the following modifications:  2 lbs of shrimp, 2 cups of rice (Increase the chicken broth), 3 chicken breasts, white onion (1.5 c) as the large onion allowed for 3 cups, used 1 seeded jalapeño, and 1 tbsp of creole seasoning.  I too followed another commenter’s suggestion to sauté the andouille sausage first, reserve the liquid from the sausage, and then use the same broth to sauté the chicken breast.  I did however, get comments on the spiciness of the meal so I would recommend that using what is barely recommended, and then add some hot sauce to the dish after it is plated.  The meal was simply amazing. My 17 year old nephew made the request and found this recipe, my 16 year old nephew who rarely eats meat went back for seconds, and the entire dinner party loved it.   I would like to know how those that commented on doubling or tripling the recipe fared, and how it was done.  I know leftovers would have been the hit the next day.  (We have to survive on Thanksgiving Leftovers!!!) 

    • Hayley @ Gimme Some Oven — November 29th, 2015 @ 9:30 pm

      We’re so happy to hear you and your family loved this Monica – thanks for sharing! Also, thanks for sharing your modifications. :)

    • Hayley @ Gimme Some Oven — November 29th, 2015 @ 9:47 pm

      Thanks so much for taking the time to share Monica – we’re happy you and your family enjoyed this! :D

  7. Hilary — November 28, 2015 @ 8:38 am (#)

    I just made this for a friends birthday party and it was aHUGE hit! I doubled the recipe and I thought I’d have too much – they completely cleaned me out. Thanks so much.

    • Hayley @ Gimme Some Oven — November 29th, 2015 @ 10:16 am

      Hey Hilary, we’re so happy you and your friends enjoyed this! :D

  8. Terry — November 29, 2015 @ 1:32 pm (#)

         Simple and great tasting,  I’m making it again tonight and thought I would have a peek at the recipe just to be sure.  I follow it to the letter and it comes out better each time I make it! Thanks for the recipe, one of my favorite things to make for company now.

    • Hayley @ Gimme Some Oven — November 29th, 2015 @ 5:12 pm

      Thanks Terry, we’re happy you enjoy it! :D

  9. Aileen — November 30, 2015 @ 4:13 pm (#)

    oh my gosh – I’m drooling. I’ve been wanting to try Jambalaya from scratch but hadn’t found a recipe I liked. I think this is it! I also want to mention, I LOVE refrigerated minced garlic. It makes my life so much easier!

    • Hayley @ Gimme Some Oven — December 1st, 2015 @ 10:55 am

      Thanks Aileen, we hope you love this! :)

  10. Karen — December 3, 2015 @ 6:55 pm (#)

    Had this for dinner today and it was amazing! So happy I found this recipe! Thank you!!!

    • Hayley @ Gimme Some Oven — December 3rd, 2015 @ 9:44 pm

      Awesome Karen, we’re glad you enjoyed it! :)

  11. Judith — December 5, 2015 @ 7:05 am (#)

    This is much easier to cook and tastes way better than other Jambalaya recipes I’ve tried. My son is a student and this is the first meal he learnt to make from scratch. However, being a student, the meat in the recipe is more often than not hot dogs – but it seems to work! We find that cutting the quantity of rice down to 1 cup works well with the amount of stock given and yields 3 large (student sized) portions.

    • Hayley @ Gimme Some Oven — December 7th, 2015 @ 8:40 am

      Thank you Judith, we’re happy you and your son enjoy this! Also, thanks for sharing your rice tip with us!

  12. Michelle J — December 5, 2015 @ 1:13 pm (#)

    Making this tonight. Looks delicious!

    • Hayley @ Gimme Some Oven — December 7th, 2015 @ 11:50 am

      Thanks Michelle, we hope you enjoy it! :)

  13. Whitney — December 10, 2015 @ 10:34 am (#)

    Loved this! I used quinoa instead of rice, and it still turned out excellent. The flavor here is just absolutely killer! I used 1 jalapeno seeds in. I quite possibly grabbed the hottest jalapeno at the store. Mine was suuuper spicy, but that still couldn’t stop the hubs and I from gobbling it up (while downing milk). Great recipe!!!

    • Hayley @ Gimme Some Oven — December 11th, 2015 @ 10:03 am

      Thanks for sharing Whitney, we’re so happy you enjoyed this (aside from the abnormally hot jalapeño)! :)

  14. Kristina — December 13, 2015 @ 10:29 am (#)

    Made this for the 3rd time last night, but instead of rice I used Orzo.  Wow, made it really velvety…  This recipe is perfect.

    • Hayley @ Gimme Some Oven — December 13th, 2015 @ 12:59 pm

      Thanks Kristina, we’re so happy you enjoy this! :D

  15. Bee Redd — December 26, 2015 @ 11:27 am (#)

    IT WAS A HIT!!!!! ABSOLUTELY DELICIOUS!!!!!! My husband loved it! I will  be adding this to the recipe box. THANK YOU!!!

    • Hayley @ Gimme Some Oven — December 26th, 2015 @ 9:20 pm

      Thanks Bee, we’re so glad to hear that! :)

  16. Louis — December 28, 2015 @ 10:55 pm (#)

    Made this for a Christmas Eve party. Made two pans; one mild (less Cajun seasoning and no jalapeño) and the other I followed the recipe to a tee. Both were a hit!  Gonna make it again for New Years. The rice came out a little mushy…any ideas how to minimize this? 

    • Hayley @ Gimme Some Oven — January 5th, 2016 @ 3:30 pm

      Hi Louis! We’re happy you enjoyed this! We’re sorry the rice came out on the mushy side, that’s strange! :/ You could try toasting the rice beforehand, that might help prevent it from getting mushy!

  17. Leann — January 1, 2016 @ 5:56 pm (#)

    I was looking for something different for New Year’s Day. Being from the south, it had to include black eyed peas.  I found this recipe and decided to give it a try, adding black eyed peas. Amazing. I had all ingredients on hand to prepare 1/2 recipe which was perfect. I did sub Rotel tomatoes for crushed but only because that is what I had in the pantry. My husband loved it!  Need I say more?  

    • Hayley @ Gimme Some Oven — January 1st, 2016 @ 9:07 pm

      We love that Southern good luck tradition for new year’s! Good call on adding black peas to this, we’re so glad it worked out and that you and your husband enjoyed everything – thanks for sharing with us! :)

  18. missy — January 3, 2016 @ 7:06 pm (#)

    This is such good jambalaya!!!!  I’ve made it many times before, but just made a double batch today for our family who were here  from Texas – vising to The Great White North – for a family wedding.  I cook the rice separately so that it doesn’t turn mushy, and I keep extra jalapenos and hot sauce on the side so that spice-lovers have options.  This is always a hit!!!

    • Hayley @ Gimme Some Oven — January 5th, 2016 @ 1:09 pm

      Thanks Missy, and thanks for sharing with us, we’re so happy you’re a fan! :D

  19. Cari — January 5, 2016 @ 11:52 am (#)

    Is there a way to make this with out it being spicy at all? 

    • Hayley @ Gimme Some Oven — January 5th, 2016 @ 3:38 pm

      Hi Cari! Hmmm, if you don’t like any heat at all, we would recommend skipping the jalapeños and cayenne, and using a different type of sausage (Andouille packs some heat) – we’d suggest a chicken sausage or kielbasa. You don’t want to eliminate the Cajun/Creole seasoning altogether (that’s where this jambalaya gets so much of its classic flavor), but you could add less of it – maybe start with 1 TBS and see how that tastes?

  20. Linda — January 6, 2016 @ 11:53 am (#)

    i am making this for a Marti Gras party.  Can I make this earlier in the day and warm in oven later?

    • Hayley @ Gimme Some Oven — January 11th, 2016 @ 5:06 pm

      Hi Linda, you should be able to make this earlier in the day and just reheat it in a 325 degree oven (we’d recommend using a dutch oven if you have one, but a casserole dish with a lid/foil will work). We hope you enjoy!

  21. Chelsea — January 8, 2016 @ 2:58 pm (#)

    Can I use a bag of frozen brown rice instead?  Should I just add it frozen or let it thaw?

    • Hayley @ Gimme Some Oven — January 9th, 2016 @ 7:58 pm

      Hmmm, we’ve never tried using frozen rice, but we think it should be fine (definitely use it thawed though)! We hope you enjoy. :)

  22. Elise — January 11, 2016 @ 5:05 pm (#)

    This is the perfect recipe to get back into cooking!! I’ve been out of the kitchen mostly since November or so and my husband has been filling in. I’m excited to taste this recipe! My husband and I prefer different cooking styles (he loves tacos and noodles, I’ll have to search your blog for any of those) and this is the perfect one to bring me back in. Thanks!

    • Hayley @ Gimme Some Oven — January 11th, 2016 @ 9:49 pm

      Thanks Elise, we hope you enjoy! :D

  23. Ramona Mims — January 11, 2016 @ 9:15 pm (#)

    This dish was delicious as well as simple. My kind of meal! One thing…I substituted crushed tomatoes with rotel  tomatoes. That added a little more spice. Thanks for sharing.

    • Hayley @ Gimme Some Oven — January 11th, 2016 @ 9:58 pm

      Thanks Ramona, we’re glad to hear you enjoyed it! :)

  24. Scott — January 13, 2016 @ 1:51 pm (#)

    First of all…Go Bucks!

    Second,
    I love this recipe. We’re doing smoked sausage instead of andouille. 
    Thanks!

    • Hayley @ Gimme Some Oven — January 13th, 2016 @ 2:47 pm

      Thanks Scott, we hope you guys love it! :D

  25. Donald — January 14, 2016 @ 1:10 pm (#)

    Hi, 
    I grew up my later teen years in Louisiana near New Orleans and loved the food there. I want to serve this Jambalaya to a dinner party with 8 adults this weekend.  Just curious how much this recipe makes and whether or not it will be enough for 8 adults.  The recipe sounds great and authentic Cajun style.  Any suggestions for an accompanying salad?  I was thinking about a grape with sour cream/cream cheese and nuts salad.  
    Thanks,
    Donald

    • Hayley @ Gimme Some Oven — January 16th, 2016 @ 10:07 am

      Hi Donald! You can find the yield for all of the recipes on here right above the recipe title (top left), but this should make about 6-8 servings. For eight (hungry) adults, we’d suggest maybe doing 1 1/2 the recipe, just to make sure you have enough, especially if anybody wants seconds! :) We bet some mixed greens with some shaved fennel and a citrusy vinaigrette would be a lovely accompaniment to this! You could add goat cheese and toasted nuts to that as well. :) We hope you and your guests enjoy everything!

  26. Frank — January 14, 2016 @ 9:16 pm (#)

    I like to make this in the winter, and I include a smaller ring of hot Italian sausage in the beginning when you add your raw protein.  This then steeps during the rice cooking time and gives a nice zing to the dish.

    • Hayley @ Gimme Some Oven — January 16th, 2016 @ 10:35 am

      We think that sounds yummy Frank! :)

  27. Lindsay — January 18, 2016 @ 9:29 am (#)

    I made this last weekend and it was delicious! We had company over and I was nervous about burning the rice so I cooked it ahead of time. I added the same amount of stock the original recipe called for with 3 cups of cooked rice. I added it about 5 min before the shrimp and it turned out great! I liked not having to worry about stirring it as guest were arriving. Thanks for the great recipe!

    • Hayley @ Gimme Some Oven — January 18th, 2016 @ 3:57 pm

      Thanks for sharing with us Lindsay, we’re so happy it was a hit! :D

  28. Tiffany — January 23, 2016 @ 8:37 am (#)

    Made this for a family party and people went back for thirds!! I made a double batch but it wasn’t enough!!  Sooooo good!! 

    • Hayley @ Gimme Some Oven — January 24th, 2016 @ 9:27 am

      We’re so glad it was a hit Tiffany! :D

  29. Kara — January 24, 2016 @ 8:22 am (#)

    SO GOOD. This recipe was so easy to follow and a huge hit with my family!!! Thank you so much for posting!

    • Hayley @ Gimme Some Oven — January 24th, 2016 @ 3:35 pm

      Thanks Kara, we’re glad you and your family enjoyed it! :D

  30. Roxanne — January 24, 2016 @ 9:38 am (#)

    This is cooking in my kitchen now. It smells and looks amazing. I had most of the ingredients in my freezer and pantry so only a few substitutions made. Could have gone to the store but we just had 30 inches of snow in 2 days. This is the perfect dish for a day like this. Thank you 

    • Hayley @ Gimme Some Oven — January 24th, 2016 @ 3:33 pm

      Goodness, that’s a ton of snow, wowza! We hope you’re warm and that you enjoyed the jambalaya – thanks for giving it a try! :)

  31. M, Elena Madrid — January 28, 2016 @ 2:01 pm (#)

    I love this recipe and to my family too, l soon put a photo, the first time wanted to try now to enjoy jambalaya

    • Hayley @ Gimme Some Oven — January 29th, 2016 @ 9:16 am

      We’re happy you enjoy the recipe, thank you for sharing with us! :)

  32. Stephanie — January 31, 2016 @ 12:42 pm (#)

    I am making this for lunch right now and it smells wonderful! I can’t wait to try it and I now I will not be disappointed! I can’t wait to check out more of your recipes! 

    • Hayley @ Gimme Some Oven — February 1st, 2016 @ 9:15 am

      Thank you Stephanie, we hope you enjoy it! :D

  33. Lindsey — February 1, 2016 @ 2:09 pm (#)

    This recipe is great! I made it last night and my boyfriend thinks it might be the best thing I have ever made. That is saying A LOT considering we have been together a little over 5 years and I am always trying out new recipes. This one is going in the recipe book for sure, thanks!!

    • Hayley @ Gimme Some Oven — February 2nd, 2016 @ 7:56 am

      Thanks for sharing with us Lindsey, we’re so happy you and your boyfriend enjoyed it! :D

  34. Briana — February 2, 2016 @ 11:00 am (#)

    This looks soooo good! I can’;t wait to try it. My husband and I LOVE spicy food, as well as my 2 older children. Will it freeze well?

    • Hayley @ Gimme Some Oven — February 2nd, 2016 @ 12:38 pm

      Thanks Briana, we hope you enjoy! Unfortunately though jambalaya doesn’t freeze well — the texture tends to get mushy.

  35. Michelle — February 5, 2016 @ 3:48 pm (#)

    Hi planning on making this for a Fat Tuesday. Can Smoked Sausage be substituted for Andouille Sausage. Will not be adding Shrimp as a family member has an allergy. 
    Thanks, recipe looks awesome, I cannot wait to make it

    • Hayley @ Gimme Some Oven — February 8th, 2016 @ 10:54 am

      Hi Michelle! Yes, we think smoked sausage would work just fine. We hope you all enjoy! :)

  36. Pat — February 6, 2016 @ 6:33 pm (#)

    I made this tonight. Delicious!!! I will make this again for sure. Since there is only two of us I will cut the recipe in half. Perfect for a cold day meal!! Thank you for posting.

    • Hayley @ Gimme Some Oven — February 8th, 2016 @ 7:58 am

      Thanks Pat! We’re so glad you enjoyed this! :)

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