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Susquehanna Life

Cooking at Home: Jambalaya

Mar 11, 2015 09:12AM ● By Erica Shames

In the warm months, Pronto hits the road with its Cajun Cafe by Pronto. We serve this Jambalaya, homemade cornbread and Muffaletta Hot Dogs at local music, cultural and art shows. I’ve been told that this recipe rivals any Jambalaya folks have eaten in New Orleans!


12 medium shrimp, peeled, deveined and cut into bite-size pieces

2 links Andouille sausage (any smoked sausage can be substituted)

1 cup crabmeat, picked through to remove shells

1 tablespoon seasoning mix (recipe follows)

1/2 cup rice

2 tablespoons olive oil

2 tablespoons chopped garlic

1/2 cup diced canned tomatoes

3 bay leaves

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1/4 cup chopped celery

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

3 cups seafood stock

Salt and pepper to taste 

Seasoning mix: (makes 2/3 cup)

1 tablespoon cayenne pepper

1 tablespoon onion powder

1 tablespoon dried oregano

1 tablespoon dried thyme

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme


In a bowl, combine shrimp and seasoning mix. Work seasoning mix into shrimp and marinate while preparing other ingredients.  In a large saucepan, heat oil and cook sausage until browned all around. Remove sausage and, when cool, slice. To same saucepan add onion, bell pepper and celery, and saute 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire, hot sauces and broth. Bring to a boil and add rice. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp, crab & sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and seasoning mix. 

Submitted by Scotta Magnelli, who is the owner of Pronto! Provisions, in Lewisburg. 

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