Spice Heist Jambalaya

Homemade Andouille sausage and our Blackened Rub add fresh flavor to this Bayou classic.


  • 1 pound ground pork
  • 1 bag Spice Heist Andouille Sausage Seasoning
  • 1/4 cup water
  • 4 tablespoons olive oil
  • 2 ribs of celery, chopped
  • 2 medium-size bell peppers, seeded and chopped
  • 1 white onion, chopped
  • 1 jalapeno pepper, seeded and chopped (leave the seeds if you like a spicy jambalaya)
  • 4 cloves garlic, minced
  • 1 pound chicken breast, cut into bite-size pieces
  • 3 cups of chicken stock
  • 14 ounces crushed tomatoes
  • 1.5 cups uncooked white rice
  • 2 tablespoons Spice Heist Blackened Rub
  • 1 bay leaf
  • 1 pound raw shrimp, peeled with veins removed
  • salt and pepper to taste (optional)


1. In a bowl combine pork, Andouille seasoning and water.  Stir with a fork for around 2 minutes, or until mixture has a sticky texture.  Set aside.

2. In a large saute pan, heat 2 tablespoons olive oil over medium heat.   Add celery, bell peppers, onion, jalapeno and garlic and cook for 5 minutes, stirring occasionally.

3.  Add remaining 2 tablespoons olive oil, along with Andouille sausage mixture and chicken pieces.  Stir to combine.  Cook for another 5-8 minutes, until meat is no longer pink, stirring occasionally.  Make sure to break up the sausage mixture into small crumbles as it cooks.

3. Add chicken stock, tomatoes, rice, Blackened Rub and bay leaf to the pan and stir well.  Reduce heat to medium-low and cover.  Let simmer for around 25 – 30 minutes, or until rice is done.  Stir occasionally to make sure the rice doesn’t stick to the bottom of the pan.

4.  Once rice is cooked, add the shrimp and stir to combine.  Continue to simmer until the shrimp is cooked.  You’ll know it’s done when the shrimp is firm, pink and slightly opaque.

5.  Season with additional salt and pepper if you desire.  Serve with your favorite garnishes such as Louisiana-style hot sauce.