• 12 Armadillos

Easy, Sophisticated Louisiana Jambalaya

Yesterday Christa and I made our monthly freezer meals. Christa cooked one of our favorite Jambalaya recipes courtesy of our Louisiana gal pal and all time gourmet cook, Ashley Wills.

On a side note, we met Ashley (who has an identical twin sister, Alison) after she and Christa worked as teachers at Northbrooke Middle School in Houston, Texas. Similar to us, they both grew up in central Louisiana and are Rajun Cajuns!

Ashley is not a professional chef, but you would never know it. We have had the privilege of enjoying many of her main dishes and desserts!

This Jambalaya recipe is fantastic for many reasons.

1. It tastes great!

2. It is a sophisticated dish.

3. It is VERY easy to make.

4. You can make and serve or you can freeze and eat later.

5. This is a great dish to serve large crowds.


1 stick of butter

1 – 12 oz package of frozen Pictsweet Seasoning blend

1 lb smoked sausage (we use andouille)

1 – 16 oz can of stewed tomatoes 

1 cup uncooked rice 

2 1/2 cups beef broth 

1 1/4 tsp dried basil

1 1/4 tsp oregano

1/2 tsp garlic powder

1/8 tsp cayenne pepper

1 1/2 lbs raw shrimp


Sauté veggies and butter in a large pan.

Add chopped sausage and cook for about 5 minutes.

Next, add the entire can of stewed tomatoes, 1 1/2 cups beef broth, and all other ingredients (except shrimp).

Bring to a boil, reduce heat to medium/low, cover and cook for 30 minutes.

Meanwhile, cook your shrimp separate and peel. 

Over the course of the 30 minutes, you will periodically stir the mixture. Towards the end when the rice is almost done and the mixture gets a little dry, you will eat to add some (or all) of the remaining beef broth.

The final step of your jambalaya is adding the cooked shrimp.


Lagniappe Cooking Tip!

My brother-in-law Danny (also a fabulous cook) taught Dave and I this easy, cleaning tip. If your pot ever has burnt food or any residue, all you have to do is pour a little cheap white wine in the pan and turn on the heat to medium. The wine will clean your pan. Of course you will then use soap/water or your dishwater, but this tip will save you the frustration of cleaning stuck food on a pan! I do this every time I burn eggs or pancakes in the morning!

Christa was very grateful to learn this trick when making the Jambalaya because inevitably each dish had rice stuck to the bottom of the pan.

Our question for you, do you have any other great cooking tips?

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Brenham, Texas


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