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Jambalaya - A New Orleans Classic

It's the most wonderful time of the year...Mardi Gras! And while we may not be on the parade routes catching beads and throwing back Truly's with our friends we can still enjoy all the wonderful flavors of the season! Normally I would make my jambalaya in a slow cooker - throw everything in and forget about it - but since we are not on the route and I didn't feel like waiting this version is made on the stovetop.

Hope you enjoy this with your pandemic mardi gras Krewe!

Serves 6


  • 4 links of andouille sausage

  • 1 tbsp oil

  • 1 1/2 pounds boneless skinless chicken thighs, fat trimmed and cubed

  • 2 tbsp creole seasoning

  • 1 large onion, diced

  • 3 stalks celery, diced

  • 1 green pepper, diced

  • 3 garlic cloves

  • 28 oz can diced tomatoes

  • 2 cups chicken broth

  • 2 bay leaves

  • 1 ¾ cups long-grain rice

  • salt to taste


  1. In a large stockpot add the oil and andouille sausage. Sear over medium-high heat until the sausage is brown. Remove and set aside.

  2. Add the chicken and creole seasoning to the pot, cook until the chicken is slightly browned, stirring occasionally.

  3. Slice the sausage and add back to the pot.

  4. Add the onion, celery, green pepper, and garlic. Cook for 3 minutes or until the vegetables are slightly soft.

  5. Add the diced tomatoes, chicken broth and bay leaves.

  6. Stir everything together, reduce heat to medium-low and cook covered for 15 minutes.

  7. Add in the rice and cook covered for an additional 20 minutes or until rice is done.

  8. Add salt and more creole seasoning to taste.


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