Intentional conversation about spiritual things
over really good food


We served Jambalaya at our Purple, Green, and Gold dinner, but it also makes a great dish for a hurricane party. Feel free to tweak the ingredients. The best jambalaya is generally made from whatever-you-can-find, cooked in rice.

  • 1 lbs 16-24 count shrimp peeled, de-veined shrimp, coarsely chopped
  • 1/2 pound boneless, skinless chicken thighs, diced
  • 1 tablespoon slap ya mamma or comparable seasoning
  • 1/4 cup olive oil
  • 1/2 cup chopped onions
  • 1/2 cup chopped green bell peppers
  • 1/2 cup chopped celery
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped garlic
  • 1/2 cup chopped tomatoes
  • 3 bay leaves
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce
  • 1 1/2 cups long grain rice
  • 3 1/2 cups chicken stock
  • 1/2 pound Andouille sausage, sliced
  • Chopped green onion for garnish

  1. Combine the shrimp, chicken and cajun seasoning in a bowl and toss to coat evenly. Set aside to rest.
  2. Heat the oil over in a large, heavy pot over medium heat. Add the onions, peppers and celery, salt and pepper and cook, stirring, for 10 minutes, until softened.
  3. Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
  4. Stir in the rice then slowly add the stock. Bring the rice mixture to a simmer, cover, reduce heat to low, and cook until most of the liquid is absorbed and the rice is tender, about 15 minutes.
  5. Stir in the shrimp and chicken mixture, and the sausage. Cover and cook for 10 minutes longer. Turn off the heat and allow the jambalaya to continue to steam 10 minutes longer before serving.
  6. Top with green onion for garnish