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Relish Recipe: Jambalaya

Have you ever visited New Orleans? If so, how about during Mardi Gras? I agree it is an awesome experience but a little crazy! You don’t have to be physically in NOLA to take part in the festivities. Host your own Fat Tuesday Mardi Gras themed party with flashy decor, king cake and of course great cajun eats! Anytime you entertain, the less mess the better; that is why I am obsessed with one dish meals. The Staub 5.5 Quart Cocotte is great for making large batches for big groups of people, all with little cleanup. The Staub dutch oven is the best piece of cookware I own. I am just in love with the cherry red color. Red isn’t your color? No worries- they come in a ton of colors, shapes, and sizes. The Staub 5.5 Quart Cocotte is great for stove stop sautéing and stewing and then finishing up in the oven. To celebrate Mardi Gras in our house, I will be making a big old Staub pot of Jambalaya. It is super easy and sure to please your entire party. Check out the simple recipe below!

Recipe: 60 minutes. Serves 6+


1 Pound Andouille sausage Kielbasa will also do
1.5 Pounds Raw shrimp, peeled and deveined
2 Cups Brown Rice
1 Large Green Pepper, chopped red pepper works well too
3 Cups Chicken Stock
3 Cloves Garlic, minced
2 Tbsp Olive Oil
1 Can Diced Tomatoes
2 Tbsp Tomato Paste
1 Large White Onion
2 Tbsp Cajun Seasoning
1 Tsp Oregano
1 Tsp Thyme
1/2 Tsp Cayenne Pepper
1/2 Tsp Paprika
1/2 Tsp Salt
1/2 Tsp Pepper
2 Bay Leaves
2 Tbsp Fresh Parsley, chopped
1 Tbsp Fresh Green Onions, chopped


In a dutch oven add olive oil over medium-high heat. Add veggies and half of the Cajun seasoning. Sauté for about 5-7 minutes. Add sausage and sauté until browned. Finally, add shrimp and cook until pink. Continue to mix the veggies and meats so the season is well distributed.

Remove veggies and meat and set aside.

Add chicken stock and bring to a boil. Add tomatoes, tomato paste, and rice; mix and cover. Use cook time length based on rice package instructions (for me it was 30-35 minutes)

When the rice is nearly cooked, add the spices (and remaining Cajun seasoning) and be sure to stir. Cover until fully cooked.

Add in the veggies and meats in with the rice and stir.

Cover the Jambalaya and reduce to low heat. Allow dish to simmer. Top with green onions and fresh parsley. Enjoy!

This post was written and photos provided by Tara Butler, owner, and writer of Lace and Grace. L&G is a food, travel and lifestyle blog located in Frederick, MD. Check her out- here and on Instagram at @lacegraceblog.