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Spicy JambalayaToday is the first of at least three posts I’ll be sharing with you this week out of my new Paula Deen’s Southern Cooking Bible cook book.  The folks at Smithfield sent me a copy during my move to Mississippi so I could quickly adjust to southern cooking at its best.  After taking a few weeks to cook up some of the recipes, I’m in love.  Moreover, I’m much more confident with southern cuisine!

In her book, Paula takes the time to explain what southern cooking is all about.  Having been born, raised, cooking and eating in the south, she knows her stuff!  Then, she (with the help of her coauthor, Melissa Clark) divides the chapters up by their different courses, beginning each with an introduction that outlines her favorites while providing her personal experiences and tips.  And, no, the entire book is not all about butter, bacon and grease.  There are some surprisingly somewhat healthy dishes, too!

Paula DeenThe first recipe I want to share from the book is Jambalaya.  I’ve already made this a few times in the short month we’ve been here.  Ben absolutely loves this dish, while I like it as well, but can’t take much of its heat.  So, if you’re like me and can’t handle too much spice, you might want to turn it down a notch by reducing or eliminating the cayenne pepper, or choosing a more mild sausage.  I also left out the shrimp, because although I do like different types of cooked shrimp, I didn’t feel like putting the money into an ingredient I don’t love.Spicy Jambalaya 2

You’ll love how quickly and easily this dish comes together!  The most tedious part is measuring out the rice mix ingredients, but you can always make that ahead of time and store in an airtight container for up to 6 months until ready to use.

Tomorrow, I’ll be back with another Paula recipe and then make sure you come back Friday for a chance to win your own copy of Paula’s new book!


Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 to 6 servings

Serving Size: 1 to 1 1/2 cups


  • 1 cup long-grain white rice
  • 3 Tablespoons dried minced onion
  • 1 Tablespoon dried parsley flakes
  • 1 Tablespoon beef bouillon granules
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1 bay leaf
  • 2 1/2 cups water
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1/2 pound fully cooked smoked sausage, such as andouille, cut into 1/4-inch slices
  • 3/4 pound large shrimp, peeled and deveined (optional)

In a medium bowl or canister, combine the rice, onion, parsley, bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt and bay leaf. Stir to fully mix. (This mixture can be stored in an airtight container for up to 6 months.)

In a Dutch oven or a large heavy bottom saucepan, combine the rice mixture with the rest of the ingredients, minus the shrimp. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until the rice is tender, about 20 to 25 minutes.

Add the shrimp and cook until just opaque, 5 to 7 minutes more. Discard the bay leaf and serve while hot.

Source: Paula Deen's Southern Cooking Bible




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  1. this looks fantastic! a big pot of comfort!

  2. I don’t know whether or not I’ve ever commented on your blog but I do read it. My husband and I really like Jambalaya and I’ve tried another recipe so thank you for this one to compare. I’ll be back on Friday – would love to have the book.

  3. You’re just a hotbed of Cajun goodness this week! Love jambalaya, this looks so good. Love your LC too, btw…don’t know that I’ve ever seen that gorgeous grass green color!

  4. That is one of the few recipes in my regular rotation- got it off the smithfield website years ago and my kids LOVE it. We omit the shrimp too for my oldest’s allergies. And the best side for it is the smitten kitchen salad with buttermilk dressing. Something about that dressing PERFECTLY complements this dish. http://smittenkitchen.com/2008/07/napa-cabbage-salad-with-buttermilk-dressing/
    The napa cabbage is good but any green will do.

  5. I love jambalaya and yours looks delicious Nikki! So surprising that shrimp, sausage and a bunch of rice combine to make one incredibly flavorful dish but it’s one of my favorites. Thanks for sharing!

  6. just made it – incredibly simple and tasted great.


    I’ve enjoyed making several other recipes from your site. My daughters and I made pretzel rolls last night.

  7. This seems like a great recipe! I was JUST thinking that I’ve never made Jambalaya and I wanted to try and tackle it!

  8. I have southern roots so much of these sorts of recipes reminds me of home. GREG

  9. Yummers! I`d love to substitute the white rice for brown…but it looks soooo good!

    • Charissa, you can definitely use brown rice. In fact, I plan on doing that myself the next time I make it because I have brown rice to use up. You’ll just have to cook it a little longer. 🙂

  10. I really love Jambalaya! Just reading this post has me drooling!I think it’s awesome how much you are embracing your new southern lifestyle. I can’t wait to read all about it!

  11. Made this tonight. Definitely a keeper! We, too, aren’t shrimp people, so I left that out, but I just browned a couple of small chicken breasts and threw that into the pot with it all. Delish! I’ll definitely do that again!

  12. I had this recipe pinned for a while, and finally made it tonight. The flavor was delicious! I love the heat, and I even added a few drops of Louisiana Hot Sauce to my portion. I have never lived in the South, but I was surprised that Paula Deen did not include the Cajun holy trinity of vegetables in this dish, especially since other jambalaya recipes I have made included those. I’d probably add the veggies next time I make it, but otherwise, it was perfect! I did not include the shrimp either. I feel similarly to you – don’t really want to spend the money if it’s good without it!

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