Traditions hold true for me as I’m sure they do with you, and I always kick off the New Year in a flavorful way with this delicious and authentic jambalaya recipe.
Texas borders Louisana- we’re practically brothers and sisters! With that being said, most of my friends are from Louisana, including my godmother and uncle. Let’s be real, I’m a wannabe Louisiana gal!
This classic Cajun dish brings together all the goodness of pork, chicken, and andouille sausage in a steaming pot of rice. To make it even tastier, add some spicy seasonings for extra flavor (I prefer Slap Ya Momma). Make a steaming pot and indulge in cajun bliss while binging on episodes from the Really Personal Podcast!
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- 2 cups Long-Grain White Rice
- 2 packs Andouille Sausage
- 12-15 oz Boneless Skinless Chicken Thighs
- 6-8 oz Pork butt or shoulder
- 1 Large Yellow Onion, chopped
- 2 Green Bell Peppers, chopped
- 1 Bunch of Green Onions, chopped
- 3-4 Celery Sticks, chopped
- 2-3 tbs Olive Oil
- 2 ½ cups Chicken Broth
- 1-2 tbsp Parsley, chopped
- 2-4 tbsp Creole Seasoning, like Slap ya Mama
Make Your Own Cajun Seasoning
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tbsp ground white pepper
- ½ tsp ground cayenne
- If you don't have Slap Ya Mama Cajun seasoning, you can certainly make your own.
- Cut all the meats. Make the chicken and pork pieces roughly the same size, about ½-inch thick. Slice the sausages as well.
- Season well the chicken and pork pieces with either your own cajun seasoning or with Slap ya Mama. 1 tbsp will do, but I like it on the hotter side and do about 1 ½ tbsp.
- Heat 1 tablespoon of olive oil or any neutral oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. You’ll know the oil is hot enough when a sprinkle of water pops and crackles. Brown the chicken and pork, then add the sausage in a single layer and cook until browned on the cut sides, 3 to 4 minutes per side. Using tongs, transfer the sausage to a plate.
- Prepare the trinity: onions, green peppers, and celery by chopping them into roughly the same size. Set them aside in a bowl. Slice the green onions and mince the garlic. I prefer adding the green onions AFTER the jambalaya is cooked.
- After the meat is lightly browned, remove the cooked meats into a bowl and set aside. Leave the brown bits on the bottom of the pot. It will loosen up when the vegetables cook. Add the onion, celery, green peppers, and garlic mixture, along with ½ tbsp of Creole seasoning, and a good pinch of kosher salt.
- Add 2 cups white rice and cook, stirring frequently.
- Pour in 2 ½ cups of chicken broth and bring to a boil. Return the chicken and sausage and any accumulated juices to the pot and give everything one good stir to mix together. Cover, reduce the heat to low, and simmer undisturbed until the rice is cooked for 20 to 30 minutes.
- Give the mixture a gentle stir on top. Cover again, remove from the heat, and let sit for 10 minutes. If the rice is still too wet, take the lid off so the extra liquid evaporates. If the rice is a little dry, keep the lid on a little longer to give the rice more time to absorb the liquid.
- Once the rice is at the desired consistency, fluff and serve. I like to garnish with green onions and fresh chopped parsley, and a few dashes of my favorite vinegar-based hot sauce.