You can never go wrong with a steaming bowl of spicy jambalaya!

Dietary Needs: Gluten-free

Recipe By: Our friends at INFRA - A purchasing cooperative of independent natural food retailers and food co-ops.


  • 4 tablespoons olive oil
  • 8 ounces andouille sausage, sliced
  • 1 pound peeled shrimp
  • 1 medium yellow onion, chopped
  • 2 ribs celery, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 quart chicken broth
  • 1 15-ounce can crushed tomatoes
  • 4 tablespoons harissa
  • 1 tablespoon Creole seasoning
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon dried thyme
  • 2 teaspoon sea salt
  • 1 can kidney beans, rinsed and drained
  • 1 cup cooked white rice

You can never go wrong with a steaming bowl of spicy jambalaya!

Cooking Steps

  • 1
    In a large pot, heat oil over medium heat. Saute sausage slices until browned. Remove from pan and set aside.
  • 2
    In the same pan, add onion and sauté until translucent. Stir in celery and green bell pepper, sauté for three minutes then add garlic and cook for another minute.
  • 3
    Stir in tomatoes, harissa, Creole seasoning, paprika, thyme, and salt. Bring to a simmer and cook for 20 minutes. Add in peeled shrimp and cook until shrimp turns opaque, approximately three minutes.
  • 4
    Add in kidney beans, cooked rice, and sausage. Heat through and adjust seasonings to taste.

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