A Louisiana staple and one of the first things that hooked me on the incredible food of the Bayou state. It’s hearty with layers of spice, packed with meat and heat that beg to be devoured, bowl after bowl. The perfect make-ahead dish that will be the star of your party or pot-luck contribution. This one-pot wonder is a staple in our house and goes perfectly with Honey and Jalapeno Cornbread. Laissez les bons temps rouler!
This version is different from Creole-style jambalayas that have a wetter consistency, featuring tomato sauce. Creole-style is also where you’d typically see more seafood, like shrimp, in the mix.
Servings: 12
Equipment
- Dutch oven (Large)
Ingredients
- 1 whole Cooked rotisserie chicken (unflavored) - cut or pulled into bite sized pieces
- 1 lb Andouille sausage - 1/4" slices
- 5-6 slices thick cut bacon
- 1 Large Yellow onion - medium dice – about 3 cups
- 3/4 Cup Green pepper - medium dice
- 1/4 cup Red pepper - fine dice
- 1 Cup Celery - fine dice
- 1 Jalapeno - deseeded and diced
- 5-6 cloves Garlic - minced
- 2 cups long grain white rice
- 1/4 cup Louisiana Hotsauce - or Tabasco
- 1/4 cup Cajun seasoning - low sodium
- 2 tsp Salt
- 3.5 cups Light chicken stock
- 1/2 Cup Green onion - chopped
- 1/2 cup Fresh parsley - chopped
Instructions
- Precut all ingredients.
- In large dutch oven, over medium heat, sautee bacon until just short of crispy. Increase heat to high, add onion, sautee 1 min. Add peppers, celery, jalapeno and garlic. Add small pinches of salt along the way. Cook 2 min.
- Add rice, mix and cook for 1 min. Add hotsauce, salt and seasoning. Cook 1 minute, stirring constantly.
- Add chicken stock and meats. Combine, cover and bring to boil.
- Reduce heat to lowest setting, simmer covered for 25 minutes. Open halfway through to stir rice off bottom of pot. Test for salt/seasoning and adjust to taste. Re-cover for remainder of cook time.
- Remove from heat, keep covered and allow to cool 30 min. Mix in green onions and parsley. Fluff with large fork before serving.
- Serve with more Louisiana hotsauce!
Notes
This is the shortcut method. You could certainly use a whole, raw chicken, break it down and cook it in the pot. The rotisserie method is just so much easier and tastes about the same.
Jambalaya is one of those things that’s even better the next day! Dish out individual portions and nuke it. Drizzle with hotsauce and more fresh parsley.
Tried this recipe?Let us know how it was!
