About Us  |  Contact Us  |  Terms of Use  |  Privacy Policy

Copyright 2014, All Rights Reserved, Village Butcher Shoppe, Inc.    Designed by Decker Technology, Michigan Division

Village Butcher Shoppe, Inc.


Jambalaya is a favorite in the south and takes some time to prepare properly.  At the Village Butcher Shoppe we make our own Andouille Sausage which is one of the primary ingredients in this dish.  It is not easy to make but is worth it in the long run.  If you want you can substitute chicken for the sausage for a milder flavor.


Cooking Steps

  1. Brown sausage in olive oil in a saute pan over medium high heat until brown.  About 3 minutes.  If you are using fresh chicken cut into strips, cook pieces until just about done.  About 5 minutes.  If you are using cooked chicken, just heat for a few minutes like the sausage.
  2. Stir in chopped onions, celery and bell peppers.  Stir until edges of onions are starting to become translucent.  About 5 minutes.
  3. Add shrimp and chopped garlic.  Stir and cook until shrimp just start to turn pink.  2-3 minutes. Its OK if they are not fully cooked since they well continue to cook for a few minutes while the tomatoes are heated.  Be careful not to overcook the shrimp or they will become though!
  4. Stir in cooked rice and tomatoes.  Cook for about 3 minutes just to heat up.
  5. Season with Tabasco or pepper sauce to desired heat level.  Turn off heat and cover for a few minutes to let flavors build.
  6. Garnish with Scallions or parsley and server with fresh bake rolls.  Enjoy!

8 oz of Andouille or Holiday Kielbasa cut into 1/2” rounds.

2 Tablespoons of Olive Oil

2 Cups Onions Chopped

1 Cup Celery Chopped

1 Cup Red Bell Pepper Chopped

1 lb Medium Shrimp peeled and deveined

2 Teaspoon Garlic Minced

4 Cups Tomatoes Chopped.  You can substitute 2 14 oz cans of chopped tomatoes.

2 Cups Cooked Rice

2 Teaspoons or more To Taste of Tabasco of your favorite hot sauce.