This spicy jambalaya flatbread is an easy and tasty dish. Spicy cajun flavors with succulent shrimp and andouille sausage make the perfect flatbread toppings.
Only a few days until Fat Tuesday so we are celebrating Easy Mardi Gras Recipes with the Sunday Supper family today! I’ve only been to New Orleans once with my hubby and we had a great time! It was only for a few days but we got to sample lots of good food and drink. Back then it was a little more emphasis on the drink than the food but it was great fun. So today in honor of Mardi Gras I made for you a quick and easy, spicy jambalaya flatbread. It’s spicy and rich and just delicious!
I thought about trying to make a hurricane cocktail too but changed my mind when I saw what was in one. I wanted to surprise my hubby as that was our drink of choice that weekend but I don’t know if I could handle one now. Here’s a traditional recipe that I found if you are interested and looks to be what I had back then. It was one of those drinks that made you think you were only drinking a delicious fruit punch. You have to hope you realize how strong they are before you order another because they taste great. As I recall I didn’t figure it out that quickly. 🙂
To make this simple flatbread I used a lot of precooked items like cooked shrimp, cooked chicken, flatbreads and marinara sauce. The other ingredients were andouille sausage, bell peppers, jalapeños and spices. The precooked ingredients really speed up the process. I started by mixing some cajun seasoning and garlic with the marinara sauce and spread it over the flatbreads. Next I sauteed the andouille sausage a bit with the shrimp, chicken and more cajun spice. Placed that on top of the marinara, sprinkled with cheese and topped with peppers and jalapeños. That’s it.
Spicy Jambalaya Flatbread
This would be great for a quick dinner or even as an appetizer. I hope you enjoy this dish and please check out my friend’s recipes below. They have you covered for Fat Tuesday! Thank you Marion of Life Tastes Good for hosting.
- 3 flat breads (can use naan bread too)
- 1 teaspoon olive oil
- 1 teaspoon cajun spices
- 12 shrimp, cooked
- 1 cup andouille sausage, sliced
- 1 cup chicken, cooked
- 1 cup marinara
- 1 teaspoon garlic, chopped
- 1 tablespoon cajun spices
- ½ cup peppers, sliced thinly
- 1 jalapeno, seeded and sliced thinly
- ¾ cup mozzarella shredded
- Preheat oven to 350 degrees.
- in a small sauce pan, heat up the marinara sauce, garlic and 1 tablespoon cajun spice.
- Cook on medium heat for 5 minutes.
- Meanwhile in a skillet, add your olive oil, chicken, shrimp and andouille sausage.
- Sprinkle the 1 teaspoon of cajun spice over all of meat and shrimp and mix well.
- Cook for 5 minutes and cool.
- Place your flat breads on a greased cookie sheet.
- Spoon the sauce evenly between the 3 flat breads.
- Add the meat and shrimp mixture and then top with the mozzarella cheese.
- On top place the peppers and jalapeños.
- Bake for 15-20 minutes.
More flatbread recipes to try!
- Andouille and Crawfish Pimento Cheese Fries by Soulfully Made
- Hot Louisiana Shrimp Dip by Sprinkles and Sprouts
- Mardi Gras Muffaletta Dip by For the Love of Food
- Piquant Shrimp Balls by Food Lust People Love
- Trinidadian doubles by Caroline’s Cooking
- Andouille and Chicken Gumbo by Delaware Girl Eats
- Bananas Foster French Toast by A Mind “Full” Mom
- Bananas Foster Baked Oatmeal by Cooking With Carlee
- Blackened Shrimp Pasta by Seduction in the Kitchen
- Cajun Courtbouillon by Culinary Adventures with Camilla
- Cajun Pasta Carnivale by Palatable Pastime
- Chicken and Shrimp Gumbo by The Freshman Cook
- Creamy Cajun Chicken Pasta by Wholistic Woman
- Creole Beef and Rice Bowls by Renee’s Kitchen Adventures
- Easy Shrimp and Grits Recipe by Life Tastes Good
- Gluten Free Gumbo by Cricket’s Confections
- Gumbo Z’herbes by Monica’s Table
- Hawaiian Jambalaya by Shockingly Delicious
- Overnight Muffuletta Sandwich by A Kitchen Hoor’s Adventures
- Slow Cooker Jambalaya by The Crumby Cupcake
- Spicy Jambalaya Flatbread by My Life Cookbook
- Tenderloin Grillades with Cheesy Grits by A Day in the Life on the Farm
- Vegetarian Muffaletta Sandwich by Hardly A Goddess
- Creole Potato Salad by Cosmopolitan Cornbread
- Easy Buttermilk Cornbread by The Wimpy Vegetarian
- Muffaletta Wedge Salad by Shaken Together
- New Orleans Brandy Milk Punch by Tara’s Multicultural Table
- Not So Dirty Rice by Simple and Savory
- Red Beans and Rice by Cindy’s Recipes and Writings
- Bananas Foster by That Skinny Chick Can Bake
- Basic Bread Pudding by What Smells So Good?
- Bourbon Vanilla Cherries Jubilee by Pies and Plots
- Mardi Gras Cheese Ball by Hezzi-D’s Books and Cooks
- Easy Mini King Cake Bites by Family Around The Table
- New Orleans Mardi Gras Beignets by Big Bear’s Wife
- Pecan Praline Cookies by Sunday Supper Movement
- Traditional Mardi Gras King Cake by Curious Cuisiniere
- White Chocolate-Raspberry Bread Pudding by Gourmet Everyday
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