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“This is the only way that my family will eat jambalaya. Most versions are creole and include some kind of tomato paste or puree, which we don't care for. This is more of a cajun jambalaya. I think it is fantastic!”
READY IN:
1hr 30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Season Chicken legs generously with salt, pepper, cayenne, paprika, and garlic powder. Heat oil in a large skillet, and add Chicken. Brown chicken very well. ( It doesn't have to be thoroughly cooked). Set chicken aside.
  2. In a large pot add sausage, onion, bell pepper, and celery. Cook until sausage is brown and vegetables are tender.
  3. Add butter and rice to the pot with the sausage. Stir frequently to keep your butter from scorching. When the rice becomes dark brown, add the broth and bring to a boil. We like ours spicy and well sesoned, so at this point I usually add some salt, pepper, and cajun seasoning.
  4. Reduce heat to a simmer and arrange your chicken on top of the rice mixture. Cover and cook for thirty minutes. Don't stir too much, the best part of jambalaya is the "gratin" on the bottom.

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