I received a request for a  foolproof jambalaya, I pondered over how could I guarantee foolproof jambalaya. I can’t make a guarantee, but I think several techniques get mighty close; 1) adding pre-cooked rice and; 2) and cooking the jambalaya in the oven.

Julia Childs once said, “People who love to eat are always the best people,” with that said, let’s get to cooking and eating. All you need now is a plate some friends, Mexican Corn on the Cob, Banana Foster Bread Pudding, Caesar Salad, and a pitcher of French Burgundy or a Riesling.


3 boneless, skinless chicken thighs, cut into bite-sized pieces, 1/2 pound andouille sausage, sliced into 1/4-inch rounds, 1/4 pound rope hot link sausage, sliced into 1/4 inch rounds, 1 cup smoked ham, cut into bite-sized pieces, 1 cup bell pepper, cored and diced, I use a combination of yellow, green and red, 3 celery stalks, diced, 1 serrano pepper, finely chopped, 1 cup white onion, diced, 4 garlic cloves, diced, 1 (14 oz.) can crushed tomatoes, 3/4 cup chicken broth, 2 tablespoons chicken bouillon, 1 teaspoon dried thyme, 2 bay leaves, 1/2 tablespoon cracked black pepper, 1 1/2 teaspoon file powder, 3 green onions thinly sliced, 3 cups cooked rice – cook the rice according to the package direction with this exception, water with chicken broth, 1/2 cup fresh flat-leaf parsley for garnish.



2 Comments Add yours

  1. Barb says:

    “file” powder? Looks delicious but no shrimp? I love jambalaya!


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