Big Ole' Bowl O' Jambalaya recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›North and South Seafood & Smokehouse›Big Ole' Bowl O' Jambalaya Recipe

Big Ole' Bowl O' Jambalaya Recipe

Inspired by North and South Seafood & Smokehouse
Time50m
Serves6

smoked chicken, andouille sausage, shrimp, white rice, cajun tomato broth, cornbread muffins

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Sauté Vegetables

In a large pot, heat olive oil over medium heat. Add chopped onion, bell pepper, and celery. Sauté until vegetables are softened, about 5 minutes.

2

Add Garlic and Sausage

Stir in minced garlic and sliced Andouille sausage. Cook for an additional 2-3 minutes until fragrant.

3

Combine Ingredients

Add diced smoked chicken, shrimp, Cajun seasoning, and rice to the pot. Mix well to combine all ingredients.

4

Pour in Broth

Pour in the Cajun tomato broth and stir. Bring the mixture to a boil.

5

Simmer

Once boiling, reduce heat to low, cover, and let simmer for 25-30 minutes or until the rice is cooked and has absorbed most of the liquid.

6

Season

Taste and adjust seasoning with salt and black pepper as needed.

7

Serve

Serve hot in bowls accompanied by cornbread muffins on the side.