Jambalaya Recipes

Pumpkin Jambalaya recipe

A festive and exciting way to serve this classic Cajun dish, hearty Jambalaya is served in individual pumpkins. The rich sweetness of pumpkin is the perfect complement to the smoky and spicy flavors of Andouille sausage and cayenne pepper. Wow your guests with this unique twist on a traditional meal!


  • 6 (1 lb) pumpkins
  • c. vegetable oil
  • 1 large onion, chopped
  • 1 c. celery, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 (14-oz) cans diced tomatoes, drained
  • 3 c. chicken stock
  • 1 tsp thyme
  • salt and pepper to taste
  • 2 c. raw long grain white rice
  • 1 lb cooked shrimp
  • lb Andouille sausage, coursley chopped
  • 2 c. cooked shredded chicken
  • c. chopped fresh parsley
  • 1 Tbsp cayenne pepper
  • 1 Tbsp paprika


  1. Preheat oven to 350 degrees F. Prepare pumpkins by cutting off top quarter of each pumpkin, and removing seeds and fibers.

  2. In large dutch oven heat oil over medium-high heat. Add onions, garlic, celery, and bell pepper. Cook for 5-10 minutes or until savory and aromatic.

  3. Mix in tomatoes, stock, thyme, salt, pepper, cayenne pepper and paprika. Stir in rice,and bring to a rolling boil. Reduce heat to medium low. Cover and cook until rice is tender, about 30 minutes.

  4. Add shrimp, Andouille sausage, and chicken.. Stir, and simmer 5 minutes more or until heated through.

  5. Divide Jambalaya among pumpkin shells and sprinkle with parsley. Loosely cover with foil and return to oven. Bake 20 minutes more and cook 15 minutes before serving.

Author: Catherine Herzog

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Published: December 28, 2011
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Published by Starsol