The Thunder Bay Grille Menu Moment


  • 1/2 lbs Italian sausage
  • 1 cup diced Onion
  • 3/4 cup diced celery
  • 3/4 cup diced green pepper
  • 2 cups rice
  • 1 can diced tomatoes
  • 2 cups chicken stock
  • 2 tsp Cajun spice
  • 2 tsp Tabasco
  • 1/4 lb shrimp
  • 1/4 lb scallops


Find a big ol' pot. Cut sausage into 1/4 inch pieces and brown in the pot. Add the celery, onion, and green pepper to the pot and shake it around. (I mean the pot). Turn the flame down low and add some Cajun spice. Add more or less to suit your own taste. Close your eyes and inhale. Mmmmmmmm, smell that cookin!!!!!! Now open your eyes before you burn yourself. Add the rice to the pot and stir well. Add the tomatoes, chicken stock, and Tabasco. Stir well, making sure nothing has stuck to the bottom, and bring to a simmer. Put a lid on your pot and cook low for about 10 min. Turn off heat and let sit for 10-15 minutes. Try to resist lifting the lid to check it out, you'll loose steam and your rice may not cook evenly. While you are waiting for your rice (trying hard not to peek) grab a skillet and heat a small amount of oil. Sauté the seafood. Sprinkle a little Cajun spice over while its cooking. It should only take 3-4 minutes depending on the size. When the rice is finished, stir in the seafood. Take a little sample bite and decide if you're gutsy enough to add more Cajun spice.

Serve in a pretty big bowl or just eat it right out of the pot. Jambalaya is even better when it's paired up with cornbread and Sunday afternoon football.

*Chef's note:
If you're not a seafood fan, try using chicken, pork, or both in place of the shrimp and scallops. Heck, use shrimp and scallops, pork, and chicken. Crawfish is always a good addition too if it's available. You can use any combination that tickles your fancy.