Tasso, Andouille, and Shrimp Jambalaya

Jambaylaya is a classic Cajun dish with many variations.  This version is my family’s favorite; it is spicy and flavorful.  It is also the version that I prepare for my catering clients.


 6  Servings                                                                                                          



2        tablespoons vegetable oil

1        large onion, chopped

3        stalks celery, chopped

1        green bell pepper, seeded and chopped

2        cloves garlic, finely chopped

1/4    cup fresh parsley, chopped

2        cups tasso, diced

8        ounces andouille sausage, cooked and sliced

2 1/2 cups chicken broth

1 1/4  cups long-grain rice

1        8 oz. can tomato sauce

1        15 oz. can diced tomatoes

1/2    teaspoon cayenne

1/2    teaspoon dried thyme

8        ounces shrimp, cooked and peeled


     Heat the vegetable oil in a large deep skillet.  Add the onion, celery, bell pepper, garlic, and parsley; cook over low heat 10-15 minutes, stirring occasionally, until the vegetables are soft.  Add the remaining ingredients except shrimp and stir.  Cover and bring to a boil; turn down to a simmer and cook, without stirring until the liquid has been absorbed.  Stir in the shrimp and stir over low heat until the shrimp is heated through.