READY IN: 55mins
Recipe by ShanH

This is from the Sooner Sampler Cookbook published by the Norman Junior League in the late 80s. It is a very, very good version of jambalaya! Highly flavored, and very easy to control the 'heat' factor.

Top Review by Melissa K.

This was amazing and pretty easy too. I did not have any raw shrimp on hand so during the last 1 minute instead of five, I threw in some frozen, pre-cooked shrimp. It was just fine. Also I forgot the bay leaves but it still had plenty of flavor without them! I will be making this one over and over again.

Ingredients Nutrition


  1. Saute sausage in olive oil until brown.
  2. Add green pepper, onions and celery and saute until softened. Add parsley and garlic cloves.
  3. Add tomatoes, broth and all spices.
  4. Add rice and Tabasco.
  5. To wash rice (to remove starch) rinse and drain in cold water 3 times. Use a colander.
  6. Simmer 20 minutes or until most liquid has been absorbed.
  7. Add shrimp during the last 5 minutes of cooking and steam until remaining liquid is absorbed and shrimp are pink.

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