Recipe of the Week: Jambalaya, by Z.G.


  • 1 broiler chicken, cut up
  • 3 onions, chopped
  • 1 carrot, sliced
  • 1 clove of minced garlic
  • 1/2 tsp basil
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1 (14oz) can of tomatoes, cut up
  • 1 lb shelled, raw shrimp
  • 2 cups of cooked rice


  1. Combined chicken with onions, carrots, garlic, oregano, basil, salt, pepper and tomatoes in a pot.
  2. Cover and cook on low until vegetables are soft, but not mushy.
  3. Raise the temperature and add shrimp and rice.
  4. Cook until the shrimp is done.

Serves 5 to 6.

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One Comment

  1. Jambalaya means ham and okra,can’t make it without it also the cajun trinity are onions,celery and green peppers can’t make almost any cajun dish with it. For the ham use a cajun dry cure ham or hormels “cure 81” as the closest commercially available replacement,also add quality andouie sausage. The okra acts as a thickener and file powder to finish before serving

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