Jambalaya With a Twist

Recipe by Baby Kato
READY IN: 1hr 30mins


  • 2
    tablespoons oil, olive
  • 1
    pint oyster, fresh, shucked
  • 2
    onions, sweet, chopped, medium size
  • 1
    shallot, french, finely minced
  • 1 -2
    garlic clove, pressed
  • 12
    red pepper, small, finely chopped
  • 12
    green pepper, small, finely chopped
  • 1
    lb shrimp, raw, large, shelled & deveined
  • 1
    cup rice, long grain
  • 2
    cups tomatoes, stewed, drained, chopped
  • 2
    cups broth, chicken
  • 14
    teaspoon ground thyme
  • 1
    teaspoon salt, coarse, sea
  • 12
    teaspoon pepper, black, fresh ground
  • 1
    teaspoon sugar, white
  • 18
    cup parsley, minced


  • Heat olive oil and add the shucked oysters. Cook over low heat until the edges begin to curl.
  • Remove the oysters from the pan and refrigerate until needed.
  • In the same frying pan cook the onions, shallot, garlic and peppers for 2 - 3 minutes on low.
  • Next add the shrimp and cook until the shrimp turns pink. Add a little more olive oil if necessary.
  • You will also remove the shrimp from the pan and refrigerate along with the oysters until needed.
  • Bring the pan up to medium heat, add the rice, stirring constantly until the rice browns.
  • Next add the tomatoes, broth, bay leaf, thyme, sea salt, pepper and sugar and bring to a boil.
  • Cover and simmer on low heat until all the liquid has been absorbed.
  • Add the oysters and shrimps back into the rice and heat thru, stirring gently.
  • Garnish with the minced parsley.