This is MawMaw’s recipe for jambalaya. Because tomatoes are used in this recipe, this is called a red jambalaya, also known as a Creole jambalaya.

Yield: 6-8 servings


  • 1 lb. sausage
  • 1 lb. shrimp
  • 1 chopped onion
  • 1 chopped bell pepper
  • 2 stalks chopped celery
  • 2 cloves chopped garlic
  • 2 14-oz cans tomato sauce
  • 1 can tomato paste
  • 1 can diced tomatoes
  • 1 bay leaf
  • 1 t basil
  • 1 T parsley
  • 1 t savory
  • 1 t pepper
  • salt to taste
  • 1 quart stock or water
  • 2 cups uncooked rice

First, brown the sausage over a medium-high heat.

Add the chopped vegetables, reduce the heat to medium, and sauté for 5 minutes or until the vegetables are soft.

Drain the fat from the pot, then add the tomato sauce, tomato paste,  diced tomatoes,

and the seasonings. Simmer on medium-low for 10 minutes to let the flavors blend. Stir occasionally.

Add the shrimp,

and the broth, and bring to a boil. Simmer for another 10 minutes.

Add two cups of uncooked rice.

Stir and bring to a boil. Cover the pot and cook over a medium-low heat (stirring occasionally) until the rice is done – 20 minutes for white rice, 40 minutes for brown rice. 


There you have it! Authentic Creole jambalaya – miam!

Jambalaya is one of those dishes where you can add whatever you like. If you don’t have sausage, add ham or chicken. If you don’t like seafood, don’t add the shrimp. Make it the way you and your family like it!