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“Found a jambalaya recipe in the paper. Modified it a little, messed around with it a lot, and this is what I came up with. I think the only thing probably original is the name of the guy who came up with the original recipe. Thanks Mike :).......”
1hr 10mins

Ingredients Nutrition


  1. If using smoked andouille, cut into 1/2" rounds, if using raw, cut into smallest possible pieces. Saute in a 5 quart dutch oven or wide stock pot until lightly browned. Remove with slotted spoon to a small bowl. Reserve rendered fat in dutch oven.
  2. Melt butter in rendered fat,and add garlic, green pepper, onion, and celery to the pan. Saute until soft.
  3. Add salt and pepper, to taste.
  4. Add thyme, basil, file and rice to vegetables and saute approximately 2 minutes.
  5. Add bay leaf and stir in tomatoes and chicken stock.
  6. Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, approximately 20-25 minutes, stirring 2-3 times.
  7. Add chicken (or turkey) and stir gently until chicken the thoroughly warmed. Return sausage to the pan and add shrimp at this time. Simmer another 2-3 minutes until shrimp is warmed. Remove bay leaf. Serve with addtional salt, pepper, and hot sauce to taste.

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