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Jambalaya by Andy

This recipe was inspired by my visits to a New Orleans-style restaurant in Detroit, Michigan called "Fishbone's Rhythm Kitchen." It's not identical to their jambalaya recipe, but it tides me over between my infrequent visits!


  • One 14 1/2oz Can Chicken Broth
  • 2 C Instant Rice
  • 1 Can Stewed Tomatoes
  • One 6OZ Can Tomato Paste
  • 1/2LB. Pre-cooked Shrimp
  • 1/2LB. Smoked Andouille or a Spicy Cajun Sausage
  • 1/3t Liquid Smoke
  • 1/3 Bottle of "Try Me" Shrimp and Lobster Sauce (a Riley Foods Product, made in New Orleans)
  • 4 to 6 Sliced Green Onions

Cooking Instructions


  1. Cook Sausage
  2. Cook rice in chicken broth
  3. Chop up tomatoes a bit by running knife through them while in can.
  4. Combine all ingredients except green onions and heat to serving temperature.
  5. Top with green onions prior to serving.

New Orleans recipes