Marcelle Bienvenu’s

Jambalaya, My Way

Total Cooking Time 50
Yield 4-6
5 ratings

“This recipe is made with tomatoes, so don’t even think of serving it to anyone from Gonzalez.”



  • 6 tablespoons butter
  • 1/2 cup chopped green onions
  • 1/2 cup chopped yellow onions
  • 1 large green bell pepper, seeded and chopped
  • 1 cup chopped celery
  • 1 teaspoon minced garlic
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 pound cubed ham or tasso
  • 1/2 pound smoked sausage, cut crosswise into 1/4-inch-thick slices
  • 2 cups diced tomatoes
  • 1 cup chicken stock
  • Salt and cayenne pepper, to taste
  • 2 bay leaves
  • 1-1/4 cups long-grain rice, uncooked
  • TABASCO® Hot Sauce, to taste


  1. Heat the butter in a large, heavy pot over medium heat. Add the onions, bell peppers, celery and garlic. Cook, stirring, until vegetables are soft and lightly golden, 10 to 12 minutes.
  2. Add the shrimp, ham and sausage. Cook, stirring, for 2 to 3 minutes, or until the shrimp turn pink.
  3. Stir in the tomatoes and chicken broth. Season to taste with salt and cayenne pepper.
  4. Add the bay leaves and the rice. Cover and reduce the heat to medium-low. Cook until the rice is tender and all the liquid is absorbed, about 25 minutes.
  5. Remove the bay leaves and serve. Pass the hot sauce!

Ingredients used in this recipe