Jambalaya Recipe

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amy schmill


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 dinner...no complaints down here when i serve this for dinner!


★★★★★ 1 vote

20 Min
1 Hr 30 Min


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  • 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(s)
    cream of mushroon soup
  • 1 can(s)
    cream of celery soup
  • 1 oz
    kitchen bouquet
  • ·
  • 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.

Printable Recipe Card

About Jambalaya

Course/Dish: Chicken, Other Main Dishes, Pork
Hashtags: #cajun, #COOKING

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