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Julia fell in love with this recipe from 100 Days of Real Food – check it out for a delicious dinner.


2 tablespoons butter

1/2 pound sausage (or bacon)

1 large bell pepper, large dice

1 large onion, large dice

3 ribs celery, large dice

1 small head garlic, cloves peeled and minced

1 teaspoon Creole seasoning

Salt and freshly ground pepper to taste

2 large tomatoes, chopped

3/4 lb raw shrimp, peeled

2 bay leaves

1.5 cups quick cooking brown rice

2 cups chicken stock/broth (can use water if do not have broth)

1 cup water

1/2 pint shucked oysters, with their liquor (optional)

Hot sauce, to taste (optional)

Green onions for garnish


  • Combine the butter and sausage (or bacon) in a large soup pot over high heat.  Cook for about 6 minutes stirring occasionally.
  • Add the bell pepper, onion, celery, garlic, Creole seasoning, salt and black pepper to taste.  Saute over high heat for about 8 minutes, or until the veggies have browned and carmelized.
  • Add the tomatoes, shrimp, and bay leaves, and stir for a couple of minutes.
  • Add the rice, stir gently, then add broth and water.  Gently stir the rice again to make sure it does not stick to the bottom of the pot.
  • Bring to a boil, then reduce heat, cover and simmer for about 15 minutes (or until the rice is tender)
  • Turn off the heat and fold in the oysters (if using), cover, and let sit for about 8 minutes.  If not using oysters, skip this step.
  • Garnish with green onions and serve.


Photo by Rakratchada Torsap / freedigitalphotos.net

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