Red Creole Jambalaya Recipe

Jambalaya is a classic New Orleans dish that is a signature to Creole and Cajun cuisine. This red jambalaya is a Creole version with French and Spanish influences. In fact, this recipe is thought to be a regional variation of a Spanish paella using tomatoes in place of saffron. The cooking styles of Creole and Cajun are both rich with history, classic French technique and signature flavours. This is a very simple and rewarding one-pot recipe that I'm sure you are going to love.

recipe link:

Music: "I'll Be Right Behind You Josephine" by Josh Woodward (

2 links andouille sausage, sliced into ½ inch pieces
1 cup each (onion, celery, bell pepper), diced
500ml pureed tomatoes
2 cups chicken stock
a splash of red wine
8 oz chicken thighs, cut into bit-sized pieces
6 large shrimp, peeled and de-veined
2 cups rice, rinsed and drained
1 teaspoon thyme
1 teaspoon cumin
1.5 teaspoons cajun seasoning (or 1 teaspoon cayenne)
1 bay leaf
salt and pepper

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