• 3 chicken breasts, diced
  • 2 tablespoon of Old Bay seasoning
  • 1 green bell pepper
  • 1 cup of rice
  • 2 cups of chicken stock
  • ½ pound of shrimp
  • 1 pound of ground Andouille sausage
  • 3 garlic cloves
  • 1 can of chopped tomatoes
  • 2 bay leaves
  • 1 teaspoon of Worcestershire sauce
  • 1 teaspoon of a vinegar-based Louisiana hot sauce
  • Half an onion
  • Salt, pepper, and olive oil


  1. Season chicken, Andouille sausage, and shrimp with Old Bay seasoning. Cook chicken and sausage and set aside.
  2. Combine green pepper, onion, and garlic along with salt, pepper, and olive oil. Cook until vegetables are soft.
  3. To the veggies, add the tomatoes, bay leaves, chicken stock, Worcestershire sauce, and hot sauce. Add rice and cook for 20 minutes.
  4. After 20 minutes, add chicken, sausage, and shrimp. Let simmer until shrimp is fully cooked. Remove bay leaves and serve.

Makes: Four servings • TOTAL TIME: 30 minutes

recipe_weidemannAbout the Chef

Chef: Brent Weidemann
Family Members: Erin, Rooney, and pet dog Rowdy
Community: Encinitas
Hobbies & Interests: Freestyle battle rapping, Chewbacca impersonations, and building forts
Favorite Local Activity: Taking my daughter on wagon rides around town
About the Recipe: I have a very Southern momma. We show people that we love them by cooking for them. Cooking, and more importantly jambalaya, is the glue that binds us. In a recent jambalaya family food throwdown, four out of four family members chose my jambalaya over my mom’s. It looks like the student has become the master.
About the Chef: Encinitas local and COO of Bible Belles, a book series focusing on the female heroes of the Bible. I am a burrito aficionado, thrift store addict, and country bumpkin at heart.