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“This is my favorite jambalaya recipe. It's pretty spicy/hot but you can adjust the amounts of the spices if desired. I found this recipe on a pkg of Thomas's Ragin Cajun Smoked Andouille Sausage. If you can't find Andouille sausage you can substitue spicy and/or smoked sausage, such as kielbasa. Prep time does not include chopping vegetables or mixing the season mix.”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Thoroughly combine season mix ingredients in a small bowl and set aside.
  2. In a large skillet (a cast iron if you have one) or a Dutch oven, melt butter over medium high heat.
  3. Add chicken breast chunks and sausage, cook 5 minutes, stirring occasionally.
  4. Add onion, celery, bell pepper and season mix.
  5. Stir well and cook until browned (about 10-12 minutes), stirring occasionally and scraping the bottom of the pan.
  6. Stir in rice and cook 2 minutes, stirring well.
  7. Add the chicken broth, stir well.
  8. Bring mixture to a boil; reduce heat and simmer until liquid is absorbed (about 20 minutes).
  9. Remove bay leaves and serve.
  10. NOTE: You may use shrimp or ham instead of chicken or a combination of any of the meats.
  11. I like to simmer mine on low for 1-2 hours. Check and stir occasionally while its simmering and add extra broth or water if needed.

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