New Orleans Jambalaya (with chorizo sausage + shrimp)

My mom is the best cook. It doesn’t matter what dish, or which recipe – she knows her way around the kitchen and serves up amazing food every single meal. And she makes it look effortless. I’m not biased or anything.

She had the huge blessing of getting to know a wonderful woman from New Orleans and inheriting all of her recipes when she passed away. My mom was in Seattle last week and while she was here, she made this amazing Jambalaya for us. Oh man. It was so good. Note: we served this with rice, white northern beans, and homemade cornbread (recipe coming soon!) but these are optional.


  • 1 onion, chopped
  • 1 bunch green onions, chopped (white and green parts)
  • 1 green pepper, chopped
  • 3 stalks celery, chopped (plus 1 tablespoon chopped leaves)
  • 2 cloves minced garlic
  • 1 lb sausage sliced (we used local Chorizo, spicy and delicious)
  • 1 lb cooked and peeled shrimp
  • 1 28 oz can diced tomatoes
  • 1 tablespoon dried parsley
  • 4 tablespoons Creole seasoning (this can be purchased from the spice aisle, or you can easily make your own by mixing equal parts: red pepper, black pepper, chili powder, garlic powder/salt, oregano, and paprika)
  • Cooked brown rice, or Paleo rice.  You could also use Quinoa.
  • 2 cans white northern beans (optional).  Omit if Paleo.  
1. Prepare your rice according to the directions on the package. Set aside.
2. In a large fry pan, cook the sausage until browned on both sides. Scoot the meat to one side of the pan and add the onion, green pepper, green onion, garlic, and celery and stir fry until soft and fragrant.
3. Add parsley and the Creole spice mix and stir. Add salt, pepper, cooked shrimp and canned tomatoes. Stir well and simmer until some of the liquid dissipates (about 15-20 minutes). Taste for desired spiciness.
4. Put your beans in a medium saucepan with about 1/2 cup of water and approximately 4 tablespoons of the liquid from the jambalaya pan and some of the sausage. Let this simmer for about an hour.
5. Serve over cooked rice (we used short-grain brown rice, Erin uses cauliflower rice).
Your house will smell amazing and your tummy will be growling! Enjoy this yummy meal!


*Use organic ingredients whenever possible.

1 thought on “New Orleans Jambalaya (with chorizo sausage + shrimp)

  1. Pingback: Whole Grain Cornbread | Flax + Honey

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