Jambalaya – Canadian Way

This is a true Jambalaya, but in a Canadian “French Quarter” way. Read through and then give it a try. This recipe will serve 4.

It’s not quite the recipe that Don and Gena invented a couple of years ago and THAT was fabulous. Just one thing wrong…..no one can remember all what went into it. It was absolutely fabulous so I guess we have to wait until Gena comes back and those two go at it again!


  • 2 whole bay leaves
  • 1 tsp. salt
  • 1 tsp. cayenne pepper
  • 1 1/2 tsp. oregano
  • pinch of black pepper
  • pinch white pepper
  • 1/2 tsp. thyme
  • 2 1/2 tbsp. lard
  • 2/3 cup smoked ham, chopped
  • 1/2 cup chopped smoked sausage
  • 1 1/2 cups chopped onion
  • 1 cup chopped celery, peeled
  • 3/4 cup chopped green pepper
  • 1/2 cup chicken in bite size pieces
  • 1 1/2 tsp. grated garlic
  • 1 lb. fresh roma tomatoes, chopped
  • 3/4 cup tomato sauce (homemade if you have it) canned
  • 2 cups seafood stock
  • 1/2 cup chopped green onion (yuk)
  • 2 cups uncooked converted rice
  • 3/4 cup shrimp, peeled,  medium
  • 10 oz.  oysters in their own liquid

Combine all the seasonings in a small bowl and set aside.

In a large suacepan, melt the lard over medium heat and add the ham and sausage and saute  until crisp, stirring constantly.

Add the onions, celery and green peppers and saute for about 5 minutes. Add the chicken. Raise the heat to high and cook for 1 minute, constantly stirring, so as not to burn.

Reduce to medium heat, add the seasonings and garlic and cook for about 3 minutes. Yes, constantly stirring. Add the tomatoes and cook until the chicken is tender (about 8 minutes). Now add the tomato sauce and cook for 7 minutes more. Stir in the stock and bring to a boil. Stir in the green onions and cook for about 2 minutes.

Now….add the rice, shrimp and oysters. Stir this well and remove from the heat.

Transfer this to a large baking pan , cover with foil and bake in a 350 oven for about 30 minutes. Remove the bay leaves and serve immediately with the Creole Sauce (recipe follows).

Creole Sauce

Be really careful with this sauce…you pour it over the Jambalaya but it is seriously HOT.

  • 2 whole bay leaves
  • 3/4 tsp. oregano
  • 4 tsp. salt
  • 3 1/2 tsp. white pepper
  • 1/2 tsp. cayenne pepper
  • 4 tsp sweet paprika
  • pinch of black pepper
  • 1/2 tsp thyme
  • 1/2 tsp basil
  • 4 tbsp. butter
  • 1 cup peeled and chopped roma tomatoes
  • 3/4 cup chopped white onion
  • 3/4 cup chopped and peeled celery
  • 3/4 cup chopped green pepper
  • 1 1/2 tsp. grated garlic
  • 1 1/4 cup chicken stock
  • 1 cup tomato sauce (homemade if you have any left)
  • 1 tsp. sugar
  • 1/2 – 3/4 tsp. Tabasco sauce

Combine the seasoning ingredients in a small bowl and set aside

Melt the butter in a large skillet and stir in the tomatoes, onion, celery and peppers. Add the garlic and seasoning mix and blend really well. Saute for about 5 minutes and the onion is transparent.

Stir in the stock, tomato sauce, sugar and Tabasco and bring this to a boil. Reduce the heat and simmer for about 20 minutes, stirring occasionally. Before serving, remove the bay leaves.

Serve with a lovely Ciabatta bread, toasted and buttered. Add a glass of your favourite red, light the candles and enjoy!






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