gary bannon


I used to cook at an old fashioned family friendly general store. We offered home cooked take out meals specializing in comfort foods.

Every year around Mardi Gras time or on Super Bowl weekend I always made jambalaya. It was always a favorite and although I haven't worked there in years I still get requests to make it. This is my take on a New Orleans Creole-style "red" jambalaya. This one is spicy hot so you may want to adjust seasonings to taste.

In this recipe, I used chicken and sausage but you can also use shrimp, any kind of fish, smoked turkey or ham.

Happy Fat Tuesday!

Blue Ribbon Recipe

This recipe will be a big hit at your Mardi Gras party! The creole mix kicks up the flavor in the Jambalaya. Yummy! Test Kitchen Avatar The Test Kitchen


★★★★★ 2 votes

8-10 giant servings
45 Min
45 Min


  • 1 lb.
    boneless chicken, cubed
  • 1 lb.
    (hot) smoked sausage, andouille or chaurice or churizo
  • 1
    large onion, chopped
  • 1
    bell pepper, chopped
  • 3-6
    cloves garlic, minced (I use more )
  • 4 stalks
    celery, chopped
  • 3
    small cans tomato paste
  • 1
    28-oz. can tomatoes
  • 8 c
    good chicken stock
  • 4 c
    long-grain white rice (I use uncle bens converted because it doesn't seem to get as sticky)
  • 2
    bay leaves
  • ·
    salt to taste

  • 2 tsp
  • 2 tsp
    black pepper
  • 1 tsp
    white pepper
  • 1 tsp
  • 1/2 tsp



  1. In a sauté' pan brown the chicken while sprinkling with salt, black pepper and red pepper flakes. When browned set aside.
  2. In a stock pot or large dutch oven brown the sliced smoked sausage. Using a slotted spoon remove sausage leaving rendered fat, and set aside with the chicken.
  3. In the same pot (in the rendered fat from the sausage), sauté the onions, garlic, peppers and celery until the onions begin soften, being careful not to burn the garlic. ( add some olive oil if necessary )
  4. Add the tomato paste stirring constantly so it begins to caramelize. Be very careful not to burn it. It takes some time to achieve a dark mahogany color but don't skip this step, it changes everything!
  5. Once the vegetables are translucent and the tomato paste achives sort of a red mahogany color, deglaze the pan with the about 2 cups of the stock scraping the bottom of the pan to mix up any browned bits. Stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly. It should be fairly thick.
  6. Add the Creole seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and cook another 10 minutes.
  7. Add the rest of the stock. It is important to check the seasonings at this point before adding rice.
  8. Turn the heat to low and stir in the rice to combine thoroughly.
    Cover the pot and cook for about 20-25 minutes until the rice has cooked through.
  9. Take the lid off and continue cooking so the sauce thickens and reaches just the right consistency. This should take about 10 minutes. Stir again to combine thoroughly.

    Serve with French bread and enjoy.

Printable Recipe Card


Course/Dish: Other Main Dishes
Main Ingredient: Rice/Grains
Regional Style: Cajun/Creole

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