Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?

Jambalaya     HT  MC  Cajun  Creole  50mins

Serves 4     Hot   Pork  Shellfish   Seafood  Grains   Vegetables  Herbs  Main course   Dairy Free  Eggless  Louisiana  North America  Nth American



20ml/2fl.oz Oil

100g/4oz Spicy Sausage, sliced

1 Green Capsicum, (sweet pepper) deseeded and diced

A 255g/8oz piece of Ham, diced

1 Onion, chopped

2 Garlic Cloves, crushed

275g/10oz Long Grain Rice

450g/1lb Tomatoes, chopped

˝ teasp Dried Thyme

˝ teasp Cayenne Pepper

600ml/20fl.oz.  Chicken Stock

450g/1lb Crayfish (Crawfish) Tails




1. Heat the oil in a frying pan then add the sausage, ham and capsicum and fry for 5 minutes. Remove with a slotted spoon and reserve.


2. Add the onion and garlic to the pan and gently fry for 5 minutes.


3. Add the rice and cook, stirring until well coated then add the sausage mixture together with the tomatoes, thyme and cayenne and mix well.


4. Gradually add the stock, bring to the boil then reduce the heat and simmer for 10 minutes.


5. Peel half of the crayfish, chop the flesh and add to the pan mixing well then add the remaining crayfish. Cover and cook for 10 minutes until all the liquid has been absorbed and the crayfish are heated through. Serve immediately.



More Pasta, Grains, Pulses, Rice  Recipes  |   What's in Season  |   International Cuisines


Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.


If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.


 Follow us 


Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

Pasta, Grains, Pulses, Rice  Main Course Recipes 

Quick Pasta Main Courses: Recipes4us

Vegetarian Recipes  

Types of Dried Beans, description, recipes  

 Sign up for Free E-Mailings

For lots of great kitchen equipment

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©