1-2-3 Jambalaya

A simpler, Pinoy cook's version of Jambalaya

August 2007 | By
1-2-3 Jambalaya
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at a glance Main Ingredient

Fish and Seafood


Main Dishes

Preparation Time


Date Published

August 2007

This is the simpler, Pinoy cook's version of the classic Southern dish. This soupy casserole is perfect for when you want to indulge in seafood and all of life's good stuff, like good-quality prosciutto and sausages like kielbasa or Italian garlic from a reputable deli.

Similar recipes:  Jambalaya Fried RiceJambalaya RicePrawn and Sausage Jambalaya

Prep Time
10 minutes 
Cooking Time 25 minutes

2 tablespoons extra virgin olive oil
250 grams sausage,
      sliced into rounds
50 grams prosciutto or Serrano ham bits
1 tablespoon chopped garlic
1/4 cup cubed pimiento
1/4 cup chopped white onions
1 cup long-grain rice
1 bay leaf
1 teaspoon paprika
1 cup tomato sauce
5 cups of chicken stock or water
salt and pepper to taste
1/2 teaspoon chili flakes
      (lessen if you do not want too much heat)
1/4 kilo shrimp or prawns,
      shelled but with heads and tails intact

1  In a large pan, heat olive oil and sauté sausages, prosciutto, garlic, pimiento, and onions.

2  Add the rice, making sure every single grain is coated in oil. Then add bay leaf, paprika, and tomato sauce; simmer for 30 seconds.

3  Slowly pour in chicken stock or water. This will have the consistency of a thick soup so allow the rice to cook, stirring occasionally so that the grains do not stick to the bottom. Season well with salt, pepper, and chili flakes.

4  When the rice is almost done, add the shrimps or prawns. Cook for 2 minutes then ladle into warm bowls and serve with bread or saltine crackers.


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