Jacob’s Jambalaya

Alright, here’s my quick and easy Chicken and Sausage Jambalaya Recipe. I most often cook this during camping trips because it doesn’t take much cooking time as a typical pork Jambalaya often does. Gotta cook it in a well-seasoned cast iron pot, we love it..

1 – medium Onion
1 – Large Bell pepper
1 – 4 stalks of celery
4 – cloves of garlic
2#’s of boneless, skinless chicken thighs
2#’s of smoke pork sausage
10 cups of chicken broth
4 cups of parboiled rice
2 tablespoons of oil
Your favorite cajun seasoning, we like Slap Ya Mama

Cut up vegetables and set aside. Cut chicken thighs into 1″ x 1″ pieces and season well. Heat cast iron pot on medium to high and add oil. Place seasoned chicken thighs into pot and push down so that the chicken thighs are flat against the bottom of the pot. This will ensure you get a good browning of the chicken. When chicken is browning, don’t stir.

Cut up sausage into 1/4″ slices and place on the side.

Check out the browning of the chicken, look at a couple pieces, it should be a dark brown. After majority of chicken have browned, flip the chicken by stirring the pot. Don’t scrape the bottom, leave the “gradeau” (burnt stuff) on the bottom, this will make your jambalaya brown in color. Add the sausage to brown as well. This sausage is mostly cooked so it only needs to brown a short amount of time.

After a good brown on the meat (mind the “gradeau” on the bottom), add the vegetables to the pot.

Sautee these until the onions are transparent

Add the 4 cups of parboiled rice. I like using parboiled because it’s more forgiving than regular rice. You can be off a bit on the chicken broth and the rice will still turn out perfect, my little secret. Nobody likes crunchy rice, right?! Now look on the back of the bag of rice, substitue the amount of water you would use to cook the rice with Chicken broth. Again, it doesn’t have to be perfect, we’re using parboiled. Add the broth to the pot. Remember that “gradeau” on the bottom, go ahead and stir it up. You should notice your liquid color get darker and darker, that’s the secret to deep brown jambalaya. After stirring up the bottom, raise the temperature to high and wait for it to boil.

Once the boiling starts, immediately lower the temperature down to low and cover the pot.

Let the rice cook for 1/2 hour. After time’s up, check the rice, it should be plump and soft and little to no liquid should be left. If not, cover the pot again and cook for 5 more minutes or until liquid is gone. Let cool for 10 minutes and enjoy, Bon Appetit!


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