Categories: Brunch, Dinner, Lunch
Ms Mickeys


New Orleans style jambalaya is a rice dish that is traditionally made with the holy trinity of diced onion, celery, and bell pepper, andouille sausage, shrimp, and chicken broth. It is typically seasoned with cayenne pepper, thyme, oregano, and paprika. Jambalaya can be served as a main dish or side dish and is often accompanied by a side of French bread.
Calories: 227g Per Serving
Serving Size: 10
Preparation: 5 mins
Cook Time: 45 mins
No. of Ingredients: 21
Yield: 1 servings


Jamba-WHO?! What is Jambalaya?

Jambalaya is a rice based dish, containing a mixture of meat and vegetables, with origins from West African, French, and Spanish cuisine. The West Africans had jolly rice. The Spaniards had paella. With the French influence There are so many ways that you can make jambalaya your own and suitable for your own tastebuds. Traditionally, jambalaya consists of smoked sausage (or other smoked meats such as Tasso or andouille sausage), seafood (shrimp or crawfish), chicken, or pork. It can contain all of the meats or just the ones you have on hand. With this being a southern Louisiana dish, it is common for it to contain the “Holy Trinity” (onion, celery, and green bell pepper). While this dish is an easy and simple family meal it is a true labor of love.

Equipment Used

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Special Edition Digital Electric Deep Air Fryer

Items used for this Recipe

Ms Mickeys Air Fryer

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Nutrition Facts

10 serving per container

Serving Size:


Amount per serving


% Daily Value*

Total Fat


Saturated Fat


Trans Fat






Total Carbohydrate


Dietary Fiber


Total Sugars

Includes g Add Sugars


Calcium  110mg
Iron  1mg
Potassium  91mg
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

About Me

Who Is Ms.Mickey

After a long and successful career in the military, S. Kathleen Mickey retired and decided to start her own business. She was determined to make it work, no matter what. And she did – during the pandemic, her business flourished like never before. Now that things are starting to settle down, she’s looking forward to spending more time with her three adult children, all of whom are successful in their own right.
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  • 1/2 lb andouille sausage, diced
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced green bell pepper
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (8 oz) can tomato sauce
  • 1 1/2 cups chicken broth
  • 1 Tbsp. Super Creole Seasoning
  • 1/4 teaspoon Extreme Fiery Blend 
  • 1 tsp Ms Mickey’s Hot Sauce
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1 Westbank Bay Leaf
  • 1/4 teaspoon paprika
  • 1 bay leaf
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 cups uncooked long grain rice
  • 3 green onions, thinly sliced
  • 1/4 cup chopped fresh parsley
  • 1 lb shrimp, peeled and deveined


How to Make Our Jambalaya?

Gather the ingredients below and follow the steps in the recipe below. Jambalaya is simply made by browning the ingredients and allowing them to simmer in a broth to perfection. Our hope is that you enjoy and begin incorporating all these new delicious recipes to your weeknight meals. 

1. In Ms. Mickey's Air Fryer fry sausage for 10 minutes to allow the sausage to charr.

2.  In a medium dutch skillet stir fry onion, celery, and bell pepper (holy trinity) until vegetables are tender.

3.  Next, add garlic and cook for an additional minute.

4.  Stir in diced tomatoes, tomato sauce, chicken broth, super creole seasoning, extreme fiery blend, thyme, oregano, paprika, bay leaf, Ms Mickey’s Hot Sauce, and charred sausages.

5.  Bring to a boil, reduce heat to low and simmer for 2 minutes.

6.  Stir in "uncooked" rice and green onion and continue cooking for an additional 20 minutes, or until rice is tender.

7.  Remove from heat and stir in chopped parsley and shrimp.

8.  Let jambalaya sit for 5-10 minutes to allow shrimp to cook thoroughly.

9.  Serve hot with a side of French bread.

10. Enjoy!

Calories: 220g Per Serving
Serving Size: 8
Preparation: 5 mins
Cook Time: 30 mins
No. of Ingredients: 13
Yield: 1 servings
The recipe has since changed over time to include different combinations of flavors including dark rum or bourbon which gives the dessert its signature flavor today. Due to the richness of this type of pudding, it is usually served in small portions alongside other dishes during holiday meals or special occasions such as weddings or birthdays. Creole Bread Pudding has become so popular that there are now many variations on how to make it depending on personal preference, such as adding berries or using different types of bread like brioche instead of French bread. Regardless of which variation one chooses to make, it is sure to delight any sweet tooth!
Calories: 220g Per Serving
Serving Size: 8
Preparation: 5 mins
Cook Time: 30 mins
No. of Ingredients: 13
Yield: 1 servings



  1. 1 cup Raisins
  2. 2 Egg yolks
  3. 5 Eggs
  4. 3 cups Brown sugar, packed
  5. 2 tsp Cinnamon
  6. 1 1/2 tbsp Cornstarch
  7. 9 tbsp Granulated sugar
  8. 1/2 tsp Nutmeg
  9. 5 tsp Vanilla extract
  10. 1 Loaf of French Bread
  11. 4 cups Milk
  12. 1/4 cup Rum
  13. 2 tbsp Water


Begin by preheating your oven to 375 degrees F. Grease a 9 X 13-inch baking pan with butter or nonstick cooking spray.

Cut the French bread into cubes and spread them evenly in the greased baking pan. Set aside.

In a large bowl, whisk together the eggs, egg yolks, milk, brown sugar, granulated sugar, cinnamon, cornstarch, and nutmeg until fully combined. Stir in vanilla extract and raisins and mix until blended.

Pour the mixture over the bread cubes and gently stir with a large spoon or spatula to ensure that all the bread cubes are coated. Let stand for 15 minutes so that the bread can absorb some of the liquid mixture.

Once 15 minutes have passed, place into the preheated oven and bake for 30 minutes or until golden brown. Remove from oven and let cool for 10 minutes before serving. Serve warm with rum sauce (see instructions below).

To make rum sauce:  In a small saucepan on medium heat add rum and water. Simmer for about 5 minutes to allow flavors to combine then add granulated sugar and continue stirring until sugar has dissolved completely. Bring mixture to a slow boil then reduce heat to low and let simmer for an additional 8-10 minutes stirring occasionally until desired thickness is reached (make sure not to let it thicken too much). Serve warm over Creole Bread Pudding. Enjoy!