Look at the craftmanship of that pot

There are a billion different ways to make jambalaya. It is almost like chili in a sense because almost any ingredient could probably work.

That said, the highest quality andouille sausage is not optional.


  • 1 lb fresh andouille sausage sliced into thin rounds
  • 4 chicken thighs skinned, deboned and cut into large chunks
  • 1/2 lb shrimp or crawfish tails shelled and cleaned
  • 1 green pepper chopped medium fine
  • 1 onion diced fine
  • 2 ribs celery diced fine
  • 2-4 jalapenos minced
  • 3 tbsp chopped fresh thyme
  • 2 tbsp chopped fresh parsley
  • 2 cups long grain white rice
  • 3 cups chicken broth
  • 1 cup dry white wine
  • 1 24 ounce can whole tomatoes crushed by hand
  • Salt/pepper

Season chicken with salt, pepper and Old Bay. In a large stock pot melt two tablespoons butter with one tablespoon olive oil over medium heat. Brown sausage and chicken. Remove meat turn heat to medium low and saute onion until soft, scraping up any bits stuck to the bottom of pot. Add celery, green pepper and jalapenos and cook until the onion begins to brown, about 5 minutes. Add rice and stir to coat well in fat.Throw in time. Turn heat to high and add wine. Deglaze pan and cook until evaporated. Do not burn rice. Add tomatoes and cook until reduced by half. Add meat and any juice. Add chicken stock, bring to a boil then turn heat down to a very low simmer and cover. Cook for 15 minutes then add seafood and stir well. Cover and cook another 10 -15 minutes until rice is done. Add parsley and mix well. Take pan off heat and let sit for 15 minutes then fluff with a fork and serve with more hot sauce and bread.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Chicken, Dinner, Food, Pork, Recipes, Seafood and tagged , , . Bookmark the permalink.

21 Responses to Jambalaya

  1. Kristy says:

    This looks delicious! We should do a state night to Louisiana soon.

  2. A_Boleyn says:

    I love jambalaya but, unfortunately, andouille sausage isn’t avaialable in my area. I wish it were. 🙂 Yours sounds amazingly tasty.

  3. Eva Taylor says:

    One oy favourites, my friend T from Illinois makes a killer one. Thanks for passing on your recipe! I don’t see the Old Bay in the ingredient deck!

  4. Fantastic – I need a bowlful now!

  5. Now this is a keeper!

  6. This cooler weather is really upping my craving for meat, but I’m trying to hold off. Thanks for featuring delicious chicken and sausage! 😛

  7. MMMM! This looks yummy!

  8. Mad Dog says:

    Delicious – I love Cajun food.

  9. Yes, please! It’s definitely the season.

  10. This looks amazing! With the weather getting colder this is definitely going on my must-make list. Thanks!

  11. egg me on says:

    Honestly, that close crop only makes me want that jambalaya more. It’s like just a tease, with one perfect piece of andouille just sitting there, waiting to be eaten. Mmm.

  12. This is one of those exotic dishes that I’ve so often read about and never tried making. Thanks for the recipe! Off to google andouille sausage now.. 🙂

  13. rsmacaalay says:

    One of my favourite rice dishes

  14. Carolyn Chan says:

    Mmmmm the bits on the side of the pot are the some of the best bits!

  15. ChgoJohn says:

    Our weather is changing and a nice pot of jambalaya simmering on the stove is just what’s needed around here. Thanks for sharing your recipe.

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  17. Yum! I really need to make jambalaya soon! Thanks for the inspiration.

  18. LOVE jambalaya….need to wait until the boy is out one night though so I can make it properly spicy. The Andouille sausage looks tasty.

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