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Fire On The Bayou Jambalaya

This recipe uses Red Ape Cinnamon Mardi Gras Shake™
Course Main
Cuisine Cajun
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 5
Author Mama Nature's Bar & Grill Recipe Book


  • 1 ½ cups brown rice
  • 3 cups veggie broth
  • 1 15 oz. can diced tomatoes
  • 1 15 oz. can black-eyed peas
  • 3 garlic cloves
  • 1 medium yellow onion
  • 4 stalks celery
  • 1 bell pepper
  • 1 cup chopped okra optional
  • 8 oz sausage meat or veggie
  • 8 oz. frozen corn
  • 3 Tbsp olive oil
  • 2 Tbsp Mardi Gras Shake™
  • Salt to taste


  • Soak the rice in hot water for 10 minutes and drain. In a food processor or blender combine the tomatoes, garlic, ½ the onion, cumin, and paprika and blend well. Finely chop the celery, pepper and the remainder of the onion. In a wok or large skillet, heat 2 tablespoons of the oil on medium heat. Add the rice and cook for 5 minutes, constantly stirring (you don’t want the rice to stick). Add 90% of the tomato mixture and cook until the liquid is absorbed, constantly stirring (approximately 8 minutes). Add the veggie broth, and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes.
  • In a saucepan, sauté the remaining oil and onion with the rest of the oil on medium heat for 5 minutes. Add the garlic powder, cayenne and sausage and sauté for 5 minutes. Add the remaining ingredients, including the rest of the tomato mixture and simmer on low for 15 minutes. When rice is done, add the mixture to the rice. Add salt and more Mardi Gras Shake™ to taste and mix well.
  • Grab an accordion and recite the following: “Goodbye Joe, me gotta go, me oh my oh. Son of a gun we gonna have big fun on the bayou.”