Replicating the mouth-watering Jambalaya you find in nearly every restaurant in New Orleans may seem like the ultimate task, but it is possible. The key to this recipe, like many New Orleans dishes, is to be unafraid of loading in the flavor. There are two types of Jambalaya: the Creole or Cajun version. The Cajun version relies on the Holy Trinity of onions, bell pepper and celery. The Creole version, listed below, calls for tomatoes, resulting in a creamier, tangier dish. Serve with a buttered piece of French bread, and don't forget the Tabasco!


1/3 cup butter

1/2 cup white onions, chopped

1/3 cup green bell pepper, chopped

1/2 cup celery, chopped

1 tablespoon garlic, minced

1/2 half cup scallions (green onions), chopped

1 1/2 cups uncooked chicken, diced

1 1/2 Andouille (or other spicy smoked) sausage, sliced

2 cups fresh or canned diced tomatoes (undrained)

1/2 cup tomato paste

1 cup chicken stock

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1 tsp of cumin

1 tsp of dried thyme

1 tbs of smoky paprika

1 cup uncooked rice, rinse

1/2 cup of fresh parsley


In a heavy pan, brown sausage and chicken on both sides, then set aside.

Add onions, green pepper, and celery to the same pot, sauteing it for 3-5 minutes over medium-low heat.

Add tomatoes, paste, chicken stock, bay leaf, and all seasoning and simmer for five minutes.

Add chicken and sausage back to pan and simmer everything covered for about 30 minutes.

Add rice and stir over low heat. Cover and let cook for another 30 minutes, or until rice has absorbed the liquid, then remove from heat.

Scoop into bowl and top with green onions and fresh parsley.

Adjust seasoning as you see fit.

Serving size: 4