Sea Dog's Spicy Jambalaya

Ahoy, me hearties! The special twist, add fresh sea bass to give this jambalaya some jump.

Caution: recipes are generated by AI. The directions, ingredients, cook times, and portions could be off. Make sure food is cooked thoroughly.

30 Minutes
50 Minutes
1 Hour, 20 Minutes
Sea Dog's Spicy Jambalaya

How I Came Up With This Recipe

As a pirate, I've traveled across the seas and tasted a variety of dishes from different cultures. One day, while sailing through the Gulf of Mexico, I stumbled upon a small island where I met a Sea Dog named Bob. He invited me to his ship and offered me a bowl of his signature jambalaya. It was love at first bite! After many bowls and a few bottles of rum, I begged him to share the recipe with me. Bob was hesitant at first, but I charmed him with my jokes and stories. He finally gave in and shared his secret recipe with me. It was a simple yet flavorful mix of rice, chicken, sausage, and spices that he had picked up from his travels along the Louisiana coast. With a few tweaks and some extra heat, I made the dish my own and named it the Sea Dog's Spicy Jambalaya .Now, whenever my crew gets hangry, they beg me to make them a batch of my famous jambalaya. The aroma fills the ship, and the taste never fails to satisfy. I owe it all to Bob and his delicious recipe.


Ahoy, me hearties! This Sea Dog's Spicy Jambalaya be fit for a crew of ten hungry sailors! Here be the ingredients ye'll need to make this hearty dish:

  • 2 pounds of shrimp
  • 2 pounds of chicken
  • 1 pound of andouille sausage
  • 1 pound of sea bass
  • 2 onions
  • 2 bell peppers
  • 4 stalks of celery
  • 6 cloves of garlic
  • 2 cans of diced tomatoes
  • 1 can of tomato paste
  • 4 cups of chicken broth
  • 2 cups of long-grain rice
  • 2 tablespoons of Cajun seasoning
  • 1 tablespoon of paprika
  • 1 tablespoon of thyme
  • 1 tablespoon of oregano
  • 1 tablespoon of cayenne pepper
  • 1 tablespoon of hot sauce
  • Salt and pepper to taste

And for a special twist, add in a pound of fresh sea bass.

Cooking Directions

Ahoy, me hearties!

Today, we be makin' a spicy jambalaya fit for a pirate's appetite. Here be the instructions:

  1. First, ye need to chop up all yer veggies. Dice up some onions, bell peppers, and celery. Set 'em aside in a bowl.
  2. Next, ye need to cook up some sausage. Cut it into bite-sized pieces and fry it up in a big pot until it's nice and brown. Then, take it out of the pot and set it aside.
  3. Now, it's time to cook up some chicken. Cut it into bite-sized pieces and toss it in the pot with some oil. Cook it until it's no longer pink.
  4. Once yer chicken is cooked, add yer veggies to the pot. Cook 'em up until they're nice and soft.
  5. Now, it's time to add yer spices. Throw in some cayenne pepper, paprika, garlic powder, and thyme. Give it a good stir.
  6. Add yer rice to the pot and stir it around until it's coated in all them delicious spices.
  7. Pour in some chicken broth and diced tomatoes. Give it a good stir and bring it to a boil.
  8. Once it's boiling, reduce the heat and let it simmer for about 20 minutes. Make sure to stir it every once in a while so it doesn't stick to the bottom of the pot.
  9. After 20 minutes, add yer cooked sausage back into the pot. Give it a good stir and let it simmer for another 10 minutes.
  10. And there ye have it, me hearties! A spicy jambalaya fit for a pirate


Captain Cutlass Cook

Captain Cutlass Cook, the finest pirate chef to ever sail the high seas, was born into a family of tavern owners in a port town. From a young age, he...