INGREDIENTS
2 pounds chicken, diced (I use boneless thighs
or a combination of breast meat and thighs –
anything will do.)
3 tablespoons oil
1 1/2 pounds diced smoked pork sausage (The
smaller the pieces, the better the result.)
2 1/2 pounds onions, chopped
1 1/2 bell peppers, chopped
1 cup celery
3 large cloves garlic, chopped
1/8 cup Worcestershire sauce
1 tablespoon hot pepper sauce. (I use Tabasco.)
1 tablespoon seasoned salt
6 cups water
1 1/2 pounds rice
VARIANCES
• Use half seasoned salt and half Tony Chachere’s
Creole seasoning.
• Use 5 cups water and 1 cup tomato juice.
• Can use cubed pork instead of chicken.
Jambalaya can be whatever you want it to be. For
seafood, use shrimp, but the sausage is important.
PREPARATION
In a very large heavy iron pot, brown
sausage in oil. Remove sausage and
add diced chicken, cooking until brown.
Remove chicken and clean pot of all
grease. Add onions, green pepper,
celery, garlic, Worcestershire sauce,
hot pepper sauce, seasoned salt,
cooking until vegetables are tender. Add
chicken and sausage. Add water and
cook, covered, about 45 to 60 minutes.
(Check water level of pot before you
start cooking and continue adding water
to keep same level.) Add rice and bring
to a boil. Lower heat. Stir once and cook
at a very low heat for about 20 minutes
longer. Remove from heat, stir, and
serve. Serves 10 to 12.
The heavy iron pot is an essential
element to get the proper Gulf Coast
product. In Louisiana these pots are a
standard part of the kitchen. They are
often passed down through generations
and given as wedding presents.
