Real Recipes From Real Home Cooks ®


(1 rating)
Recipe by
amy schmill
luling, LA

Im a southern and i have to say bye bye box!....this is one of the best jambalaya recipes!!! One of my very best friends shared this with me and its great for a large party or half the recipe for your family complaints down here when i serve this for dinner!

(1 rating)
yield 25 +
prep time 20 Min
cook time 1 Hr 30 Min

Ingredients For jambalaya

  • 3 1/4 lb
  • 3 lb
    pork (diced)
  • 3 lb
    sausage (i use 1.5 lbs of smoked sausage and 1.5 lbs of auandoui sausage) diced
  • 2
    chickens (boiled ad deboned) if you are short on time using (2lbs) boneless chicken breasts is just fine
  • 2 1/4 qt
    chicken stock
  • 2 lb
    onions chopped
  • 1
    bellpeper chopped
  • 1 bunch
    green onions chopped
  • 1/4 bunch
    parsley (if you use dried 1/2 the amount)
  • 1 tsp
    minced garlic
  • 1 can
    cream of mushroon soup
  • 1 can
    cream of celery soup
  • 1 oz
    kitchen bouquet
  • salt
  • 1 tsp
    cayenne pepper (of course you can adjust this depending on your taste)

How To Make jambalaya

  • 1
    Start in a Very Large, heavy pot...brown pork over medium/high heat.. add in a little at a time 1 cup of water to prevent heavy sticking; though some sticking is good. scrap the pot that is where your seasoning comes from! (30 mins)
  • 2
    Add in onions, bellpepper and garlic- scrapping the pot...lower the temp to med cook for 5 mins Add sausage, continue to stir cook for 10 mins
  • 3
    Add in Chicken, soups and stock bring to boil.
  • 4
    Skim oil (if any) off the top and disguard. Season with salt/pepper (heavy on salt)
  • 5
    Add green onions and parsley, color with kitchen bouquet. When comes it comes to a boil- add rice. stir in well and cover and lower heat. Stir once after 15 mins cover again and let cook for another 30 mins.