Easy Jambalaya Recipe inspired by the West Coast that doesn’t require fancy techniques and delivers incredible flavour with pork or sausages.
This recipe is a simple and flavorful take on jambalaya soup, inspired by the West Coast, crafted without pork or sausages for those with dietary preferences.
West Coast Best Coast
It was a cold and rainy day in Tofino, British Columbia, where the Pacific Rim's rugged coastline meets the endless stretch of ocean. I had just finished a morning of surfing, shivering and soaked, when I stumbled upon a small food stand with steam rising into the misty air. Their special of the day? Jambalaya. I had heard of it before, but never tried it.
As I wrapped my hands around the steaming bowl, the first bite hit me like a warm hug. It was savoury, spicy, and jam-packed with flavour. Each spoonful was a revelation, the perfect blend of tender chicken, shrimp, and spices nestled in a bed of rice, all swimming in a deeply seasoned broth.
I got the Flavour! Replicate Time
I went back to that food stand three more times during my trip, determined to savour every detail and unlock its secrets. Back home, I worked tirelessly to recreate that magical experience. I humbly admit, this recipe is my replica of their soulful jambalaya. While I can’t claim it’s perfect, it captures the essence of that rainy day comfort.
It’s richy and hearty, making it perfect for those who can’t eat pork. Instead of using chorizo sausages, I’ve added all the spices that give chorizo its distinctive flavour directly into the soup.
Why You Should Try This Recipe
If you love hearty, one-pot meals that explode with flavour, this easy jambalaya is for you. It’s a crowd-pleaser, perfect for feeding a hungry family or impressing friends at a casual dinner. Even better? It’s versatile—you can swap ingredients based on what you have on hand.
What makes this recipe truly special is the depth of flavour you can achieve with just a few simple ingredients. The mix of smoked paprika, fresh herbs, and a kick of cayenne brings the Louisiana bayou straight to your kitchen. Best of all, it’s ready in about 45 minutes, so you don’t have to spend all day cooking to get restaurant-quality results.
Flavours of Jambalaya
Jambalaya is a dish that’s all about balance. While many traditional recipes call for pork-based chorizo sausage, I’ve skipped it in favour of a custom blend of spices. You’ll still get all the rich, smoky, and spicy notes you’d expect, but without the pork.
The smoky, spicy flavours of the sausage spices set the tone, while tender chicken and shrimp add heartiness. Aromatics like onion, celery, and bell peppers—known as the "Holy Trinity" of Creole cooking—form the flavourful base. Tomato and chicken broth bring richness, while spices like paprika, thyme, and cayenne create layers of complexity. The rice absorbs all these incredible flavours, tying the dish together into a comforting, satisfying meal.
The beauty of jambalaya lies in its adaptability. You can make it as spicy or mild as you like, add your favourite proteins, or even keep it vegetarian. No matter how you customise it, the result will always be flavour-packed and soul-satisfying.
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Jambalaya
Ingredients
- 6 tbsp butter
- 3 small crabs chopped into 4 large pieces
- 1 large white onion
- 2 carrots, chopped
- 2 celery stalk, chopped
- Jambalaya Spice see "Jambalaya Spice" below
- 3 clove garlic
- ½ cup flour
- 1 cup red whine
- 1 L stock / water / vegetable stock
- 5 small potatoes, chopped
- 1 cup rice
- 2 fish fillet, cubed into 2"
- 5 large shrimps head removed and deveined, shells peeled
- 1 bell pepper, chopped
- 1 cup heavy cream
- sea salt
- black pepper
Spice
- 1 tbsp cajan spice
- dash of ground cinnamon
- 1 tsp ground Mexican oregano
- 1 tsp ground cumin
- 2 tsp ground smoked paprika
- 5 bay leaf
- 2 tsp ground bell chile
Instructions
- Heat butter in a large, deep skillet or pot over medium heat. Add the crab pieces and cook until golden on all sides. Remove and set aside.
- Add the onion, carrot, and celery to the skillet. Sauté until softened, about 5 minutes. Stir in the jambalaya spice and garlic and cook for another minute.
- Add the flour into the skillet and move it around until it clumps and turn brown or it starts to become aromatic. Quickly add the wine and using a whisk, break up the flour clumps. Add the chicken stock.
- Return the crabs to the skillet, and add the potatoes and rice. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
- Finally add the shrimp, fish fillet pieces, bell pepper, and heavy cream. Gently mixing them into the rice. Cover and cook for another 15 minutes, or until the shrimp are pink and cooked through. Salt and pepper to your preference.
