Jessie James: Jambalaya | People Magazine

Jessie James: Jambalaya

By Vera Fourie


2 Tablespoons of canola oil
1 Andouille sausage
1 Large onion, chopped
1 Red bell pepper, finely chopped
2 Stalks of celery, thinly sliced
2 Skinless, boneless chicken breasts, cut into chunks
2 Cups of diced tomatoes
½ Cup of chicken broth
½ Teaspoons dried thyme
2 Teaspoons dried oregano
1 Tablespoon of Cajun seasoning
½ Teaspoon of cayenne pepper
1 Small packet of shrimp

Place the oil into a cooking pan on medium heat, add the sausage and cook until crisp and browned. Then add the onion, bell pepper and celery and cook further for about five to seven minutes. Next, add the chicken, tomatoes, chicken broth, thyme, oregano, Cajun seasoning and cayenne and cook with the pan covered, for approximately 15-20 minutes. Lastly add the shrimp and cook uncovered for three to five minutes. Serve with rice, or rice cooked with the jambalaya for a one-pot meal.



Hi, my name is Yvonne Albers I am the Production managerof People Magazine, my interests lie in Art, photography, horse riding and learning new skills. Digital being one of the new skills I am acquiring at present and learning fast to keep up with the race of quick turn arounds of sending the magazine to print and making it live on the web for our readers.

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