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Creole Jambalaya from Bon Appetit

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“I'm looking forward to preparing this jambalaya. It's quite a bit different than other I've made and looks like it will be pretty easy to prepared. This recipe calls for fresh, pure pork sausage, removed from casing. I will be using Kielbasa or Polish Sausage. NOTE: Times noted are a guesstimation since I have not made this recipe as yet.”

Ingredients Nutrition


  1. Heat 1 tablespoon of the oil in a large, heavy pot or Dutch oven over medium-high heat.
  2. Add sausage and cook, stirring to break meat up until all pink has disappeared, 5-6 minutes.
  3. Transfer sausage to a plate lined with paper towels to drain.
  4. Season chicken pieces with salt.
  5. Add remaining tablespoon of oil to pot. Add chicken and brown evenly on all sides.
  6. Remove pan from heat and carefully drain off any excess oil that has accumulated in the pot.
  7. Add sausage, rice, tomatoes, broth and Tabasco. (If using garlic oil, add here.) See recipe below.
  8. Bring to a boil, then reduce heat to medium-low, cover pot and simmer until rice is tender and most of the liquid has been absorbed, about 25 minutes.
  9. Remove from heat and let stand, covered, for 10 minutes.
  10. Serve warm from pot.
  11. Garlic Oil:.
  12. 1/4 cup vegetable oil.
  13. 1 head garlic (about 10 cloves), skinned and thinly sliced.
  14. Heat vegetable oil in a small skillet over medium heat.
  15. Add garlic and cook, stirring occasionally, until garlic is very brown.
  16. Strain and use, according to taste.

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