I received a request for foolproof jambalaya, I pondered over how could I guarantee foolproof jambalaya. I can’t make a guarantee, but I think there are several techniques that get mighty close; 1) adding precooked rice and; 2) cook 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.


3 boneless, skinless chicken thighs, cut into bite-sized pieces, 1/2 pound andouille sausage, sliced into 1/4-inch rounds, 1/2 pound rope hot link sausage, sliced into 1/4 inch rounds, 1 cup smoked ham, cut into bite-sized pieces, 2 pounds medium sized shrimp, 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, 1/2 cup fresh parsley, chopped, 3 green onions thinly sliced.,lemon wedges, 1 cup cooked rice

Cook the rice according to the package direction, replace the water with chicken broth.

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