Recipes: Jambalaya


Check out this amazing recipe provided by the chefs from Hofbräuhaus Columbus.

Serves 6-8


4 oz Vegetable oil

1 pound 21–25 shrimp raw peeled

1 pound cooked spicy sausage sliced

1 pound cooked diced chicken

4 oz large diced onions

4 oz large diced celery

4 oz large diced green pepper

1 15 oz can diced tomatoes and juice

3 Tablespoons chopped garlic

2 5.5 oz cans V-8

3 Tablespoons Cajun seasoning

1 teaspoon dried thyme

1 teaspoon oregano

2 cups chicken stock

6 cups cooked rice

1/4 cup fresh parsley chopped

Hot sauce of choice (optional)

Salt and pepper to taste


1. In a stock pot add half of the blended oil and place on medium heat. Add the onion celery and green peppers, begin to sauté until slightly softened. Add the chopped garlic and cook for two more minutes being careful not to burn.

2. Add the diced tomatoes, the V-8, Cajun seasoning, thyme, oregano and the chicken stock. Bring the mixture to a boil and simmer on low for 30 minutes. Remove from heat and reserve.

3. In a separate large skillet on high heat add the blended oil and the shrimp, cook for one minute on each side. Add the sausage and the cooked chicken, sauté for 2 additional minutes.

4. Add the shrimp, chicken and sausage mixture to the stock pot of sauce. Place on medium heat and add the cooked rice. Cook for five minutes until all ingredients are combined and hot. Season with salt and pepper to taste and serve generous heaping portions in a pasta bowl with fresh chopped parsley on top.

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