Lynn Raye Harris' Jambalaya

Gang, I am really sorry!  I posted this recipe and didn't include the second page.  Many thanks to Jean for catching it.  I have corrected the problem. 

Here is a recipe from the fabulous Lynn Raye Harris. 

In my latest book, The Man With the Money, Cara Taylor is from New Orleans, so I could definitely see her making jambalaya for her hero!


I’ve made jambalaya the hard way (peeling tomatoes) and the easy way (using canned tomatoes). I like the easy way better. Basically, jambalaya is a mix of rice, tomatoes, seasonings, and whatever meat you have handy. I’ve made it with chicken, ham, sausage, and even shrimp. This is the basic version with sausage, but you could toss in another meat if you want variety!

Easy Jambalaya

1/4 cup olive oil (this is probably not exact, as I eyeball it)

1 large chopped onion

2 to 3 cloves garlic, peeled and chopped

1 cup chopped celery (optional)

1 28 oz can chopped tomatoes with juice

(1 can spicy Rotel tomatoes are optional)

1 lb Andouille sausage, hot (can substitute smoked sausage)

2 cups long grain rice

2 to 3 cans beef broth

1/2 cup chopped green onions

Chopped parsley (to taste)

Cajun seasoning (Zatarains, Slap ya Mama, etc)

Red pepper flakes

Saute onion, garlic, and celery on medium-high in olive oil until translucent. (Best to use a Dutch oven to cook in because the rice will expand. Unless you have a huge skillet.) Add chopped sausage, cook for a few minutes to heat through. Add 2 cups rice. Stir frequently. You only want to let the rice brown just a tiny bit. Add tomatoes with juice.

(If you’ve chosen to use the Rotel, add those too.) If you’ve used hot Cajun sausage, no need for seasoning or pepper flakes.


If you’ve used smoked sausage, you’ll want to season to taste. Start slowly, because you can add more as you add the beef broth. Add enough beef broth to cover everything. Turn heat down to simmer, place lid on pot and let rice steam. You’ll have to check from time to time to see if you need more broth (don’t let the rice burn!). Stir and add broth and seasonings as necessary. Once the rice is tender and the broth cooked down, turn off the heat and add the chopped green onions and parsley. Stir. Serve with crusty French bread and wine or beer!

You’ll notice I don’t use salt. You can, but I don’t think you’ll need it when using canned tomatoes. They already have enough sodium to lift the blood pressure. *g*

And that’s it! Very easy, really. I hope you enjoy!

Lynn Raye Harris is a USA Today bestselling author who writes glamorous, sexy romance for Harlequin Presents. You can learn more about Lynn and her books at http://www.lynnrayeharris.com/. You can also follow Lynn on Twitter @LynnRayeHarris or visit her author page on Facebook, http://www.facebook.com/AuthorLynnRayeHarris