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


Learn how to make this easy and delicious homemade jambalaya!


  • 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)


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

Leave a Comment:


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  1. Codi Nichole — February 14, 2016 @ 5:32 pm (#)

    This is excellent! I also did not realize how much a single batch could make. My husband and I made a double batch of this and it filled the 7.5 quart stock pot. I will definately be making this again for a large crowd.

    • Hayley @ Gimme Some Oven — February 15th, 2016 @ 1:12 pm

      Thanks Codi — we’re glad you and your husband enjoyed this! :)

  2. Michele — February 15, 2016 @ 9:06 pm (#)

    I made this for my husband tonight and he loved it. I was out of tomatoes so I used tomatoe paste and added extra stock. When my husband gets this at a restaurant he usually complains there isn’t enough spice, I went with 2 jalapeños with the seeds and 2 tablespoons of spice. I am not allowed to lose this recipe!

    • Hayley @ Gimme Some Oven — February 16th, 2016 @ 9:00 am

      Thanks for sharing Michele! We’re glad you and your husband enjoyed this! :)

  3. Viki — February 16, 2016 @ 5:56 pm (#)

     Goodness -totally Good Eats  : ) This recipe was very easy! I used Chicken sausage, 3 Jalapeno’s  and Brown Rice, (took 45 min) .  One of the best things in this recipe imo, was to add the shrimp last few min. I used large fresh peeled deveined uncooked shrimp and they came out perfect.   Froze it and reheated tonight for dinner, added a little Chicken stock and red pepper flakes tonight to make it wet.  My husband loved it and I can’t wait to make it again for a crowd! 

    • Hayley @ Gimme Some Oven — February 17th, 2016 @ 10:20 am

      Thanks for sharing Viki! We’re glad you and your husband enjoyed it!

  4. DeVonn — February 17, 2016 @ 10:32 am (#)

    I just wanted to let you know that this Jambalaya recipe is amazing! This is by far my favorite recipe for jambalaya and my family loves it too. Needless to say ever since then we make this routinely. Thank you so much for posting!

    • Hayley @ Gimme Some Oven — February 17th, 2016 @ 1:51 pm

      Thank you DeVonn! That’s such a nice compliment — we’re thrilled that you and your family enjoyed this! :D

  5. Steph — February 23, 2016 @ 8:49 pm (#)

    Can I get the nutritional info?

    • Hayley @ Gimme Some Oven — February 23rd, 2016 @ 9:33 pm

      Hi Steph! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  6. Magnus — February 26, 2016 @ 6:42 pm (#)

    Thanks a lot for an good recipe with some family flavors in it.
    It’s not easy to find rural recipies of this dish but this one is one of the few.

    My american friends and coworkers here in Sweden love this one…

    • Hayley @ Gimme Some Oven — February 29th, 2016 @ 10:42 am

      You’re welcome Magnus — we’re glad to hear you and your friends enjoy this! :)

  7. Dan Dickerson — February 27, 2016 @ 8:17 pm (#)

    Tomorrow will be my third go with this recipe and it’s been amazing so far.  All my people love it and the guest count keeps rising each time I make it. I have not added the okra and throw in some mussels for the heck of it. Tomorrow… Mo Heat!!

    • Hayley @ Gimme Some Oven — February 29th, 2016 @ 12:30 pm

      Thanks for sharing Dan — we’re so glad to hear you’re a fan! :)

  8. Marlon Archibald — March 2, 2016 @ 7:23 pm (#)

    It came out so good, I also doubled the amount to feed a family of five and added steak with the shrimp and chicken. Definitely a keeper I. My book.

    • Hayley @ Gimme Some Oven — March 2nd, 2016 @ 9:51 pm

      We’re glad you and your family enjoyed this Marlon! :)

  9. Robert — March 3, 2016 @ 7:12 pm (#)

    Fantastic. Just added 1/4 pound of lean cooked ham for the hell of it, but even without it, it would have been just as great.  

    • Hayley @ Gimme Some Oven — March 3rd, 2016 @ 10:18 pm

      Awesome Robert, we’re glad you enjoyed it!

  10. Joy K. — March 6, 2016 @ 7:24 pm (#)

    This is SO GOOD that I’m about to copy it down on a real paper index card for the Official Recipe Box. LOVED it.

    But HOLY COW it makes a lot. I had to split it between two large skillets  just before I added the liquids and rice. Not a complaint, though: lots of leftovers is a good thing.

    • Hayley @ Gimme Some Oven — March 7th, 2016 @ 3:47 pm

      Thanks Joy — we’re so glad you loved it! And yes, lol it does make quite a bit. We think it’s definitely one of those dishes that improves over time though. :)

  11. Steph — March 7, 2016 @ 5:05 pm (#)

    I was scrolling through Pinterest looking for dinner ideas the other day and my boyfriend pointed this one out. It’s still cold outside up here in the Upper Peninsula and I instantly thought this would be great for a cold day. This recipe is GOLD. Thanks for sharing this! My first time having jambalaya and it definitely won’t be the last! Instantly one of my favorites. I added a bit more stock than it called for, but otherwise followed the recipe exactly. I was in heaven while eating this. Thanks again! 

    • Hayley @ Gimme Some Oven — March 7th, 2016 @ 5:51 pm

      Awww, that is so sweet of you Steph — we’re thrilled that you guys loved it! :D

  12. Donya — March 7, 2016 @ 8:58 pm (#)

    Phenomenal!  Easy and yummy.  I threw in some worcestershire sauce and used smoked paprika.  Served it with some thick french bread and my family thinks I part water now.

    • Hayley @ Gimme Some Oven — March 8th, 2016 @ 8:51 am

      Thank you Donya — we’re so glad you and your family loved it! :)

  13. Christina — March 9, 2016 @ 1:56 pm (#)

    Bought the ingredients to make this and can’t wait! I bought fresh in store made andouille sausage – I am guessing I cook this first, then slice it up? Any tips there would be appreciated! 

    • Hayley @ Gimme Some Oven — March 9th, 2016 @ 3:37 pm

      Awesome! And yes, that’s usually what we do. We hope you enjoy! :)

  14. Joy — March 12, 2016 @ 11:24 am (#)

    So delicious.  I used rotel tomatoes instead of adding jalapeños and 1 tablespoon each of Cajun and Creole seasoning.  My daughter said my kitchen was like a Cajun restaurant!  Thanks so much for the recipe!!

    • Hayley @ Gimme Some Oven — March 12th, 2016 @ 4:27 pm

      Thanks Joy! We’re so happy you and your daughter enjoyed this! :)

  15. Andy — March 14, 2016 @ 4:08 pm (#)


    I would love to make this for my wife this week but she is a celiac and can’t eat gluten AT ALL.  Is there a way to put a gluten-free spin on this?

    • Hayley @ Gimme Some Oven — March 15th, 2016 @ 2:54 pm

      Hi Andy! White rice is naturally gluten-free. Just make sure your chicken stock and sausage are gluten-free, and you are good to go! :) We hope you both enjoy!

  16. Greg — March 20, 2016 @ 4:07 pm (#)

    I made this recipie today and followed it to the T. It turned out perfect with the right amount of kick. Served it with Mexican cornbread. 55 total minutes though? I must be a slow cook But I will make it again. Thanks a bunch. 

    • Hayley @ Gimme Some Oven — March 20th, 2016 @ 9:47 pm

      We’re glad to hear you enjoyed this Greg! :D

  17. Nich — March 20, 2016 @ 8:41 pm (#)

    Awesome dish, super fun to make and easy to make your own. I followed the recipe but made it my own at the same time and it came out wonderful. My wife couldn’t believe I made this on my own ! The parsley made the dish look so fancy, thanks for the awesome recipe!!

    • Hayley @ Gimme Some Oven — March 20th, 2016 @ 9:32 pm

      That’s awesome Nich — we’re so glad you and your wife enjoyed it! :)

  18. Diane Turley — April 7, 2016 @ 6:29 pm (#)

    Super tasty but holy cow…I should have left it at 1 Tbsp of Cajun seasoning. Woo! My mouth is burning, and I’m not normally wimpy about spice.

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

      Oh no, we’re sorry to hear that!

  19. Kathy — April 12, 2016 @ 1:06 am (#)

    I will be trying this recipe tomorrow and am super excited. I only have chorizo sausage right now so I hope that’s a suitable substitution for the andouille, also I didn’t see in the recipe what you have for a garnish but it looks pretty. Is it scallions or parsley? 

    • Hayley @ Gimme Some Oven — April 12th, 2016 @ 2:12 pm

      That’s awesome Kathy — we hope you love it! We think kielbasa would probably be a better substitute for the andouille, but the chorizo should still work. For the garnish, we actually used both! :)

  20. Kathy — April 18, 2016 @ 12:51 pm (#)

    Loved loved loved it. Thank you so much for sharing this amazing and super easy recipe. Even my husband loved it who normally is not a fan of rice dishes at all. Thank you!!!!!

    • Hayley @ Gimme Some Oven — April 19th, 2016 @ 10:10 am

      We’re so glad to hear that Kathy — thanks for sharing! :D

  21. Kelsey — April 20, 2016 @ 3:40 pm (#)

    I have to say, since making this at home, I have never wanted jambalaya from a restaurant again! I follow the recipe exactly, but use dried chilis in place of jalepenos for convenience. Sometimes when my boyfriend and I are feeling especially naughty, we’ll bake this afterward with shredded cheese. Excellent!

    • Hayley @ Gimme Some Oven — April 21st, 2016 @ 7:32 pm

      Thanks for sharing Kelsey — we’re so happy to hear you and your boyfriend love the recipe! Also, cheese is always a good idea. :D

  22. LilApron — April 24, 2016 @ 7:40 pm (#)

    I’ve made this recipe several times now and it’s by far one of the BEST in my house. It’s very easy and can be modified to what ever you’d like it to be. I usually don’t have andouille sausage, so I use linguica. This time I omitted the chicken breast (I didn’t have any on hand)…still very delicious. I also like it to get a little crispy on the bottom…but that’s just me 😬. 

    Thank you for the amazing recipe! 

    • Hayley @ Gimme Some Oven — April 25th, 2016 @ 4:44 pm

      Thanks for your sweet words — we’re so happy you enjoy this! :D

  23. Alicia — April 30, 2016 @ 11:51 am (#)

    Made this for a dinner party and we were all impressed. I had never made jambalaya before…I’m so glad I used your recipe. We served with sourdough bread, salad, and light bodied wine. We chose Cajun andouille sausage and fire roasted tomatoes cause we like it hot. The chicken came out slightly over but everything else was just perfect. Makes 8 servings easy. Def keeping this recipe!

    • Hayley @ Gimme Some Oven — May 1st, 2016 @ 11:56 am

      Thanks for sharing Alicia — we’re so glad this was a hit! :)

  24. Jen — May 3, 2016 @ 7:19 pm (#)

    I made this recipe tonight. It is absolutely to die for!!! I used one tablespoon of Tony Chachere’s creole seasoning and the flavor was perfect. My fiance does not like shrimp, but he just picked it out of his. I will write this recipe down (because I don’t trust the Internet for all of infinity) and make this often for our family, for company, for potlucks. I will be sharing this recipe with everyone I know! Thanks for a keeper! 

    • Hayley @ Gimme Some Oven — May 3rd, 2016 @ 8:14 pm

      We’re so happy to hear you loved it Jen — thanks for sharing with us! :D

  25. Emily — May 11, 2016 @ 12:50 pm (#)

    Would omitting ingredients like celery, okra or shrimp effect how long it takes for the rice to soak in the juices? The first time I made this, it was PERFECT (even with omitting the above) – but the second time the rice would not cook for the life of me and 2 hours later I gave up and we ate crunchy rice! Maybe it was the kind of rice I used? Do you recommend a certain brown rice? Maybe I don’t know what medium-low is on my stove? More towards medium or towards low? Sorry for the crazy questions! Thank you!

    • Hayley @ Gimme Some Oven — May 16th, 2016 @ 8:36 pm

      Hi Emily! Hmmm, we’re not sure — the celery and okra would have more moisture (the shrimp, not so much). Okra has a lot though. But if omitting all of those the first time yielded good results, then maybe it is the type of rice you used? What kind did you try? We like just a simple long grain white rice for this. And sure, every stove varies, so maybe the heat was up a bit too high the last time? We hope this is helpful!

  26. Andrew — May 11, 2016 @ 7:40 pm (#)

    This is a great recipe. I have made jambalaya before and have always loved cajun cuisine, but this is the one. Will be making again.

    • Hayley @ Gimme Some Oven — May 16th, 2016 @ 8:25 pm

      Thanks Andrew — we’re glad you enjoyed it!

  27. TT — May 15, 2016 @ 3:36 pm (#)

    Thank you for the recipe. I made it today and my man loves it can’t believe I pulled it off.

    • Hayley @ Gimme Some Oven — May 16th, 2016 @ 2:45 pm

      You’re welcome — we’re so glad you enjoyed it! :)

  28. Ifeoma — May 22, 2016 @ 2:19 pm (#)

    I just made this meal,& I’m loving it! Switched chicken for turkey,& used habanero peppers instead. Also used half the can of crushed tomatoes because I didn’t want it too red. 
    About to have lunch now,& my husband is already devouring his meal 😀    
    Thanks for the really simple recipe

    • Hayley @ Gimme Some Oven — May 23rd, 2016 @ 7:51 am

      That’s awesome — we’re so glad you and your husband enjoyed it! :)

  29. Amanda — May 23, 2016 @ 9:28 am (#)

    Thank you so much for the recipe. I had to make Jambalaya for Diversity day at work. It was a great hit! I had to leave out the shrimp.

    • Hayley @ Gimme Some Oven — May 23rd, 2016 @ 10:08 pm

      Awesome — we’re so glad it was a hit!

  30. Tina — May 24, 2016 @ 9:47 am (#)

    This jambalaya was beyond delicious. I have been searching for a copy cat of BJ’s Restaurants’ jambalaya. This is far better! I made it last night with chicken, sausage and shrimp. I followed your recipe to the T. It was sooooooooo yummy! My husband, who is very picky, also loved it. He told me to make it very often and to make it for future guests. Im so glad i found this recipe and your blog. I will be making more of your recipes! :) I pinned it TWICE on pinterest LOL that;s how much we loved it! 

    • Ali — May 24th, 2016 @ 2:34 pm

      Awesome! SO happy you and your husband loved it! :D

  31. IFortuna — May 31, 2016 @ 4:31 pm (#)

    Sorry, but there are errors, in my opinion, in how to prepare this dish.
    There is a chemistry problem here.  The rice can be fluffier.
    Saute sausage and brown first, add onions and bell peppers.  I use a small amount of coconut oil. 
    Add the chicken.  Onions and peppers will cook down a lot. 
    Next, add the rice in the same pot and let it cook until opaque or for several minutes.  Keep stirring. Make sure the rice is sauted this way before adding any liquid.  
    Next, add water or chicken broth and  let the rice fully cook before adding tomato product.
    Half way through cooking rice, add the shrimp.
    Next add tomato paste, juice or sauce at the end of rice coking.

    Tomato product are acidic and inhibit the rice from cooking properly and often the rice will be partially cooked and gooey.
    Once the rice is cooked, add the tomato product.  If I am out of tomato paste or sauce, I use V8.  V8 gives it a great flavor.
    Also, I use Better than Bouillon chicken bouillon (no msg).
    I am surprised someone did not complain about the rice being undercooked.
    If you make it the way I suggest your rice will be fluffy and your jambalaya won’t be gummy or soupy.

    There is a You Tube video of a lady who does it this way and she is the only one who seems to do it properly.  However,I think she uses instant converted style rice which I tell you how to make your own.  This will also give you a fluffy jambalaya if you don’t add too much liquid.

    • Hayley @ Gimme Some Oven — June 13th, 2016 @ 9:22 am

      We appreciate your feedback!

  32. Kathy Vanburen — June 12, 2016 @ 8:21 pm (#)

    My husband and I made this today in a crockpot…Started at noon and ate at 5:30pm…The only thing we did different was instead of adding the chicken breast in chunks, we boiled it for about 25 minutes, put the chicken in a bowl and took two forks and shredded it back and forth…It just falls apart…We then added it to the the crockpot…It was awesome and the chicken went a long way, shredding it makes it seem like there is a lot more….This is an awesome recipe…

    • Hayley @ Gimme Some Oven — June 14th, 2016 @ 7:55 pm

      Thanks for sharing Kathy — we think that sounds awesome, and we’re so glad you enjoyed the recipe!

  33. Stephanie — June 21, 2016 @ 5:24 pm (#)

    Made this last night and it was excellent. I followed the recipe exactly and I thought it was perfect, although one of my kids declared it spicy. A fair amount of chopping but overall it didn’t take too long– once you have the veggies cooking it goes pretty quickly. I used pre-diced onions and chicken andouille sausage from Trader Joe’s, and frozen peeled raw shrimp (thawed obviously) from Whole Foods. It made an absolute ton and it’s very filling– a complete meal with a veggie side or salad.  This will be added to our regular rotation, but I’ll probably cut down a little on the jalapeno and cajun spice.    

    • Hayley @ Gimme Some Oven — June 22nd, 2016 @ 12:41 pm

      Thanks for sharing Stephanie — we’re so happy you enjoyed it!

  34. Morgan — June 22, 2016 @ 2:42 pm (#)

    I found this recipe about a year ago and have been making it regularly since! My daughter can’t handle too much spice, so I just use mild sausage and omit jalapenos. I also add sour cream to her’s to tone it down more. It’s amazing every time! If I ask my daughter what she wants for dinner jambalaya and corn bread is always her answer. It’s definitely a favorite in our house! Thank you for sharing!

    • Hayley @ Gimme Some Oven — June 22nd, 2016 @ 9:57 pm

      We’re so glad you and your daughter enjoy this Morgan! Thanks for taking the time to share this with us. :)


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