jambalayaNothing better on a nice autumn day than a little football, a little World Series baseball, and a whole lot of comfort food. I created this jabalaya recipe several years ago. It is a Creole or red style jambalaya, with equal parts sausage, chicken and shrimp. Other meats can be substituted, such as taso, duck or lump crab meat. The important part is the ratios. You can make this recipe as spicy or as mild as you want, by varying the amount of cayenne and Tabasco. It is important to chop the onion, jalapeño, bell pepper, and 1/3rd of the sausage as finely as possible. As the mixture cooks down, these ingredients will somewhat disappear, acting more like seasonings than major elements. As you are cooking, scrap the bottom of the pan frequently. This recipe takes about 90 minutes to cook, but trust me, it is well worth the time. This is the perfect dish for Christmas Eve, a football party, or any family get-together.


  • 1 1/2 lbs Andouille sausage
  • 1 1/2 lbs Boneless skinless chicken breast
  • 1 1/2 lbs 21-30 Count shrimp (frozen)
  • 3 – 4 Yellow onions
  • 3 – 4 Green bell peppers
  • 2 jalapeño peppers
  • 5 – 6 Roma tomatoes
  • 2 Bunches green onions
  • 4 Cups rice
  • 8 Cups hot water
  • 1/4 cup grape seed oil (or canola oil)
  • 20 Cloves garlic
  • Spices: salt, black pepper, cayenne pepper, Italian seasoning, Emeril’s essence, and Tabasco to taste (read more…)