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Jambalaya-Style Guacamole

Serves 6-8


  • 2 tablespoons vegetable oil, divided
  • 3 thick slices of bacon
  • 3 to 4 oz. andouille sausage, roughly chopped
  • ½ cup chopped yellow onion
  • ½ cup chopped celery
  • ¾ cup chopped red bell pepper
  • 1 garlic clove, pressed or minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 1 small roma tomato, cored, seeded and diced
  • 1 teaspoon Worcestershire sauce
  • Dash of hot sauce, or to taste
  • ½ pound medium shrimp, peeled and cut into bite-sized chunks
  • 3 ripe Avocados from Mexico, halved, pitted and diced
  • 2 teaspoons freshly squeezed lemon
  • 3 scallions, white and light green parts thinly sliced
  • Toasted baguette slices


  1. Heat a tablespoon of oil in a large saucepan set over medium heat until hot but not smoking.
  2. Add the bacon and sausage, and cook stirring often with a wooden spoon or spatula until lightly browned and crisp, 4 to 5 minutes.
  3. Incorporate the onion, celery, bell pepper and garlic, and season with the paprika, oregano, thyme, cayenne, salt and pepper.
  4. Mix well and cook for about 3 to 4 minutes, until softened.
  5. Add the diced tomato, along with the Worcestershire and hot sauces. Stir and cook for another minute.
  6. Remove from the heat, and scrape the entire mixture onto a large bowl.
  7. Place the same saucepan over high heat and add another tablespoon of oil.
  8. Once hot, add the shrimps, sprinkle with salt and pepper to taste, and cook until lightly browned on all sides, not more than a minute or so.
  9. Incorporate the shrimps into the bowl with the rest of ingredients.
  10. In a serving bowl, add the diced avocado, squeeze the lemon juice on top and gently mix. Add the jambalaya mix and toss together well.
  11. Sprinkle the scallions on top and add salt to taste if need be. Serve with toasted baguette slices or tortilla chips.