Faculty cooking: jambalaya model | Information

Are you pressed for time, but still want to eat well? Tiger TV has a quick and easy solution. The full recipe with measurements and cooking instructions can be found on our website at https://www.tigertv.tv/

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If you are pressed for time after a long day of school, work or other, but still want to treat yourself to a good meal, Jambalaya is a good choice.

While most college students don’t have the time to do Jambalaya from scratch, Tiger TV offers a quick, easy-to-create solution with a store-bought base.

Preparation time: 20-25 minutes

Cooking time: 20 minutes

Ingredients for 4 persons):

  • 25 ounce jar of jambalaya base
  • 1 cup of uncooked long grain white rice
  • 1 chicken breast
  • 1 pound andouille sausage
  • 1/2 pound fresh gulf-caught shrimp
  • 4 tbsp lemon juice (approx. 1 lemon)
  • 1/2 tbsp unsalted butter
  • 1 teaspoon of minced garlic
  • 1/2 cup diced yellow onion
  • 1/4 cup diced celery
  • 1/4 cup diced green bell peppers
  • 1/4 cup diced red bell peppers
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon parsley
  • 1/2 teaspoon coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon red pepper flakes


  • Preheat the oven to 400 ° C. While you wait, lightly season 1 chicken breast with ground black pepper, red pepper flakes, onion powder, and garlic powder. Bake for 20-25 minutes depending on size (or to an internal temperature of at least 165 ° F).
  • While your chicken is baking, cook 1 pound of andouille sausage over medium heat for 10 minutes.
  • While your chicken is baking and your andouille is cooking, place 1/2 lb of shrimp, 1/2 teaspoon butter, 4 tablespoons of lemon juice, and 1/2 teaspoon of chopped garlic in a pan over medium heat. Season lightly with ground black pepper and red pepper flakes. Cook for 2-3 minutes on each side (until the prawns are opaque).
  • Once your chicken, sausage, and shrimp are fully cooked, pour the entire 25-ounce can of soil into a large saucepan. Bring the bottom to a boil.
  • While waiting for the bottom to cook, finely dice 1/2 cup yellow onion, 1/4 cup celery, 1/4 cup green bell pepper, and 1/4 cup red bell pepper. (Note: you can add or remove vegetables as you wish.)
  • Also take this time to cut the andouille into thin pieces and shred your chicken breasts. (Make sure you DO NOT put the cooked meat on the same surface that is used for the raw chicken)
  • Once the base comes to a boil, you’ll want to add your seasonings: onion powder, garlic powder, parsley, coriander, paprika, and chili powder (1/2 teaspoon each).
  • Quickly stir the mixture. Then add 1 cup of long grain white rice as well as the chicken, andouille, shrimp, and vegetables.
  • Let the jambalaya cook for about 20 minutes, stirring occasionally. When most of the base seems absorbed, try the rice. When it’s soft, the jambalaya is done. If the rice is still tough, stir and check again in a few minutes.

Next time you want to switch to dinner, try this recipe!