• bacon
  • andouille sausage
  • chicken
  • onion
  • green pepper
  • celery
  • banana peppers
  • garlic
  • green onions
  • seeded tomatoes
  • long grain rice
  • chicken stock (2x amount of rice)
  • worchestershire sauce
  • hot sauce
  • creole seasoning
  • garlic powder
  • paprika
  • dried mustard
  • cumin
  • thyme
  • marjoram
  • salt
  • pepper
  • parsley


You are on your own for ingredient amounts. Remember that this style of cooking will use what is available, so ingredient substitution or modification is OK.

In a large pan (or pot or dutch oven), fry the bacon, remove and crumble. Put a nice brown on the sausage and chicken, one at a time, removing when done.

Saute the veggies.

Add the rice and saute until the rice has a nutty aroma. Re-add the meats. (take into account the type of meat. Chicken should be held back until the rice is almost done, to keep it tender.) Add the remaining ingredients, except the salt, peper, and parsley.

Cover at a bare simmer. Stir exactly once, when most of the stock has been absorbed. Taste and add salt and pepper at this time, as needed. Also add the parsley. Cook until rice is tender.

I like chicken and sausage, but Jambalaya, like Gumbo, can contain anything that flies, walks, swims or scuttles. Put what you like in it. For instance, my daughter likes seafood, so I used shrimp and made a shrimp stock with the shells, substituting this for the chicken stock.