Full House Jambalaya

Marsha Gardner


We call this Full house because it includes, chicken, ham, sausage, okra and shrimp.

Feel free to add or subtract with this recipe. I use what I have available and what the tastes are of the person I am making this for. Some don't care for okra so I leave it out. A friend likes oysters added to his, so I add them when he is coming to eat. Tailor to fit your family and friends.

★★★★★ 3 votes


chicken thighs, skinless and boneless, cut into cubes
2 tsp
creole seasoning
4-6 Tbsp
olive oil, extra virgin
8 oz
andouille sausage or other smoked sausage
8 oz
ham,cooked and cubed
1 large
onion, chopped
1 small
green bell pepper, cut into 1-inch strips
1 small
yellow bell pepper, cut into 1-inch strips
1 small
red bell pepper, cut into 1-inch strips
celery stalks, chopped
1 Tbsp
thyme, leaves, fresh
bay leaves
6 clove
garlic, chopped
2 Tbsp
all purpose flour
1/4 tsp
cayenne pepper
1 1/2 c
long grain rice, uncooked
4 c
chicken broth
2-16 oz
can diced tomatoes or rotel your heat choice
1 lb
shrimp, large, peeled and deveined
kosher salt and freshly ground black pepper to taste
fresh parsley for garnish
1/2 c
green onions, sliced for garnish
1/2 lb
okra, fresh or frozen, sliced


1Sprinkle chicken with Creole seasoning. Heat oil in a Dutch oven over medium-high heat; add sausage and brown 2 minutes. Remove to a plate.

Add chicken and sauté until brown, about 4 minutes; remove to plate.

Add ham and saute lightly, about 3 minutes; remove to plate.

Add onion, peppers, thyme, flour, and cayenne to pot and cook, stirring constantly, until onions are translucent, about 4 minutes add garlic and cook 1 minute longer.
2Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat to low; cover and simmer 10 minutes.

Stir chicken, sausage and okra into rice mixture; cover and continue to simmer 6 minutes. Stir in shrimp; cover and simmer 6 minutes, or until cooked through. Spoon jambalaya onto plates. Garnish servings with parsley and green onion.

About this Recipe

Course/Dish: Chicken, Fish, Pork