Riverwalk Jambalaya

For Jambalaya Sauce:

  • 2 each andouille sausage, diced
  • 1 each green bell pepper, diced big
  • 1 each red bell pepper, diced big
  • 1 Spanish onion, diced big
  • 1 bunch green onions, sliced
  • 4 each celery ribs, diced big
  • 2 cups canned tomato, diced
  • 1 quart chicken broth
  • 2 tablespoons blackening seasoning for seafood


  • 16each shrimp, cleaned
  • 1 pound grouper, cut into chunks
  • 1 pound mussels, cleaned
  • 1 pound scallops, cleaned
  • 16 each whole crayfish, cleaned
  • 6 cups white rice, cooked


Take all ingredients that are listed for jambalaya sauce and bring to a boil in a pot. Turn down and simmer for 30 minutes. Have the 6 cups of rice cooked off while you are making the jambalaya sauce. In a pan with a little oil in it on high, saute the seafood for a couple minutes then add to pot with the rice, cook this all together for 8 to 10 minutes or until the rice absorbs the liquid, but is not dry, then serve with favorite hot sauce and bread.

Serves 4

Recipe by Chef Corey Heath.