Jammin’ Jambalaya

This year, Provicetown Carnvial is themed “Mardi Gras by the Sea” and it is getting ready to kick off on Saturday, August 11th. Some estimates are saying nearly 90,000 people will be in attendance for a week of events, parties and of course the Carnival Parade on Thursday. When crowds of this magnitude descend on town, there is little doubt that bars and restaurants will be packed to the gills, reservations will be hard to make and you’ll spend far too much of your valuable partying time thinking about what and where to eat. The remedy of course is to step back into your own kitchen, whether it’s your year-round home or just a weekly rental, and get down to business with a Big Easy culinary classic: Lobster Jambalaya!

You can’t find a table in New Orleans that hasn’t had Jambalaya on it. Why? Because it’s pure culinary magic in the sense that one serving always turns into two. This version is going to swap out chicken and that classic Cajun Andouille sausage for fresh local lobster because this is Mardi Gras by the Sea and you’re on Cape.


  • Meat from 2 or 3 whole 2-1/2 lb lobsters.
  • 1 cup of medium grain or long grain white rice
  • 1-3/4 cup of water (for the rice)
  • 2 cups of sliced or diced onions
  • 2 tbs extra virgin olive oil
  • 1 green bell pepper, minced
  • 4 tsp salt
  • 2 oz tomatoes, hopped
  • ¼ tsp dried basil
  • 2 tbs parsley, minced
  • 1 bay left
  • Louisiana Hot sauce


  • Boil or Steam your lobsters ahead of time, clean the meat out and cut into small pieces. Set aside.
  • Heat olive oil in a Dutch oven over medium heat adding in your green onions and bell pepper and sauté until they’re nearly tender.
  • Reduce the heat then add rice, water, salt, basil, bay left, and tomatoes and cover for about 30 minutes or until the rice is tender.
  • Mix in your cut lobster meat then return to a boil until everything heats evenly.
  • Serve in large soup bowls garnished with the minced parsley and serve with plenty of Louisiana Hot Sauce.