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(like my fancy new app that writes on your pictures?!)

Mardi Gras has come and gone but I see no reason why we should ever stop celebrating Cajun food!

I’ve never made it to the Louisiana swamp lands(!) but I must have some Cajun in my blood because I love the food almost as much as I love Mexican food and I like it hot.

I don’t know much about marsh, gators or Province’s though so maybe I’m not as Cajun as I’ve led on.

I tried to write this post in Cajun slang but it was too hard to read.

True Cajun food is like an art form and I’m not sure I have the most authentic recipes but I have Jambalaya that you will want to make on a weeknight or to feed a crowd. I served mine with Garlic Cheese Biscuits.

This jambalaya is a one pot recipe! Who can resist that?

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Start off by heating olive oil in a large pan or dutch oven and saute onion, celery and bell pepper

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Add andouille or smoked sausage

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Saute with the vegetables until they are soft

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Season with old bay and tomatoes

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Add uncooked rice and chicken

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Then you just simmer, cover and stir

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The canned tomatoes and green chilies give it a zing

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Next time I think I am going to do shrimp instead of chicken but that is just my preference. You can try whatever you like!


serves 4-6


2 tablespoons olive oil

salt and freshly ground pepper

3 celery stalks, finely diced

1 medium onion, finely diced

1 green bell pepper, stemmed, seeded, and finely diced

1 pound andouille or smoked sausage, cut into 1/2-inch pieces

2 garlic cloves, minced

2 cups low sodium chicken broth

3/4 teaspoon Old Bay seasoning

1  (14 ounce) can crushed tomatoes with juice

1 (10 ounce) can rotel (i used hot but you could use mild or regular)

1 cup long-grain rice

instructions and directions: 

Heat oil in a large pot of dutch oven. Add vegetables to pot and cook, stirring often, 5-10 minutes.

Add sausage and cook 5-6 minutes or until vegetables have softened. Add garlic and cook 1 minute more.

Stir in chicken broth, Old Bay, tomatoes, rotel and 1/2 cup water; bring to a boil. Add rice and chicken.

Reduce heat and simmer 10 minutes. Cover with a lid and remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 25 to 30 minutes. Season with salt and pepper.


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