November 1, 2009


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

Heat the oil in a 12 qt stock pot. Finely dice the onion, bell pepper and jalapeño and sauté for 10 – 15 minutes on high heat. Add spices. Stir frequently. Finely dice 1/3 of the sausage. The other 2/3rds of the sausage should be cut into large slices. I use Aidells’ Cajun style andouille but any good spicy pork sausage will do. Add the sausage to the onion/pepper mixture and sauté for another 5 minutes. Stir frequently and scrap the bottom of the pot to free up any burnt pieces. These are good things that will add flavor to the stew.

Finely chop the 20 cloves of garlic. Dice the roma tomatoes and add them to the pot with the garlic. Cover and cook for 5 minutes. Cube the chicken and coat with spices. Add to the pot, stir, and cover for another 3 – 5 minutes. Add the 4 cups of rice. Continue cooking on high heat, stirring frequently for 3 minutes. Add 8 cups of hot water. Bring to a boil, reduce heat, and simmer for 45 – 60 minutes, depending on your rice. Stir every 5 minutes and scrap the bottom.

Thaw your shrimp, peel, devein, and remove the tails. Always buy your shrimp frozen. Your supermarket just thaws them before putting them on display, so they will last longer and taste better if you buy them frozen and thaw them only when you are ready to cook. When there is 5 minutes left in your cooking (your rice is soft and most of the liquid is absorbed), stir in the shrimp. This keeps them from getting overcooked and tasting mealy.

When the rice is done, there will still be some liquid left. Turn off the heat. Chop the green onions and stir them in. Cover the pot and let sit for 5 – 10 minutes, so the excess liquid can absorb in. Taste and adjust spices if needed. Serve with crusty bread and a little Tabasco.

If you try this recipe, please leave a comment and let me know what you think. Thanks!

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    November 2, 2009 @ 6:26 am

    […] Tax Cuts Cause Deficits – This last myth is the easiest to debunk, because I wrote about it over a year ago. Liberals continue to persist the delusion that tax cuts cause defects. So the myth goes, Clinton […]

  2. Braden said,

    January 6, 2010 @ 10:24 am

    That looks SOOOOOO good

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