Classic Southern staple, popular with everybody (who doesn’t like a hearty dish of jambalaya?) and quite easy to do. You can use Creole seasoning if you don’t have all herbs and spices available.

Ingredients (for 2)

  • 1 cup white rice (about 5 oz or 150 gr)
  • 2 Andouille sausages
  • 1/4 chicken breast
  • 1/2 cup shrimp
  • 1/3 bell pepper
  • 1/4 onion
  • 1/4 stalk celery
  • 1 cup chicken stock
  • 1/2 can tomato sauce
  • 1 garlic clove
  • 1 tbsp Worcestershire sauce
  • 1/2 tbsp bay leaves
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 2 tbsp olive oil
  • salt & black pepper


  • Chop the onions, celery and peppers and stir fry in olive oil for about 3 minutes
  • Stir in tomato sauce, garlic (crushed), thyme, oregano and bay leaves and let it simmer for 15 minutes
  • Add the rice (long-grain) and the chicken stock (add stock gradually, just enough to keep the rice moist)
  • Cook at medium heat, stirring frequently, for another 7-8 minutes or until rice is halfway cooked and the stock is almost fully absorbed
  • In the meantime, peel and devein the shrimp, and chop the meat
  • When ready, add everything to the rice and season with Worcestershire sauce and a pinch of salt & pepper
  • Let it simmer until meat is ready, discard the bay leaves and spice it up with your favorite hot sauce