Becky Hudgins


This recipe was given to me by Chef Joe Cahn, owner-operator of the New Orleans school of cooking in 1998, and it is still the best one out there among the myriad of jambalaya recipes I have tried.

★★★★★ 1 vote
1 Hr
35 Min


1/4 c
cup vegetable oil
11/2 lb
sausage, cut into 1/4-inch slices
11/2 lb
boneless skinless chicken breasts, cut into 1-inch pieces
2 c
diced ham - optional*
4 slice
bacon crisped
2 Tbsp
chopped garlic
2 tsp
heaping salt and kosher salt and ground black pepper to taste
2 Tbsp
cajun seasoning or to taste
5 c
chicken stock
2 c
chopped green onions
4 c
long grain rice
1 tsp
red pepper -optional*


4 c
chopped onions
2 c
chopped green peppers
2 c
chopped celery


1Fry the bacon until crisp .Season chicken with salt, pepper,brown in hot oil in 8 quart Dutch oven over medium-high heat. Add sausage; cook 5-to-7 minutes.
2Remove chicken and sausage from pan; set aside. Add onions, celery, green peppers and minced garlic; cook, stirring 7-10 minutes or until vegetables begin to wilt. Stir in chicken stock, reserved chicken and sausage,cajun seasoning,salts and black pepper and red pepper. Bring to a boil.
3Add rice and return to a boil. Cover and reduce heat to simmer. Cook 10 minutes; remove cover and quickly turn rice from top to bottom completely. Replace cover and cook 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in green onions. Sprinkle with parsley.

1. Use 1 cup of rice for every 2 cups of vegetables (onion, celery, bell pepper).
2. Use 1-1/4 cups of liquid for every 1 cup of uncooked rice 1 cup of uncooked rice will make 3 cups of cooked rice, so season accordingly!

3. Cook jambalaya for a total of 25 to 30 minutes, stirring well after 10 minutes.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Other Tag: Quick & Easy
Hashtags: #rice, #cajun