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Rate this recipe 2.4/5 (82 Votes)


  • 12 medium raw shrimp shelled
  • 8 oz cooked ham into cubes,
  • 14 oz of chaurice sausage sliced ​​(or spicy chorizo​​)
  • 14 oz sliced ​​andouille sausage,
  • 4 oz sliced ​​tasso ham (or smoked sausage)
  • 1 cup short grain rice,
  • 1 can diced tomatoes with their juice
  • 8 oz diced green pepper,
  • 1 cup chopped celery branch,
  • 2 1/2 cups chicken stock,
  • 1 cup chopped sweet onion
  • 1 clove garlic, peeled and minced
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons peanut oil
  • 3 cloves
  • 1 bay leaf
  • 1 sprig of thyme
  • 1/2 teaspoon cayenne pepper
  • 10 drops of Tabasco
  • salt and pepper


Servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 40mins
Cost Budget Friendly


Step 1

In a large skillet over low heat, heat oil and saute onion, celery and bell pepper for 5 minutes, stirring constantly. Add garlic, cook 2 minutes.

Step 2

Stir in diced ham, andouille and chaurisse. Continue for 2 minutes and remove the chaurice. In a saucepan, heat the stock.

Step 3

Stir in tomatoes, cloves, thyme, bay leaf, parsley, cayenne pepper and 10 drops of Tabasco. Mix well. Adjust the seasoning to taste.

Step 4

Add rice to the stock, stirring. Always low heat, cook for 30 minutes.

Step 5

Peel the shrimp and stir into mixture, 5 minutes before end of cooking.

Return the slices of chaurice.

Cook on high heat to evaporate excess liquid.

Step 6

In a preheated serving dish pour in the ingredient. Arrange the shrimp and sprinkle with cilantro. Serve.

Step 7


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