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Cajun Style Jambalaya

"Jambalaya, the Cajun version of paella, is a spicy and robust dish that epitomizes the soul of New Orleans' cooking." Mark Vogel

  • 1 pound boneless, skinless chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • Olive oil as needed
  • 12 ounces Andouille or chorizo sausage, cut into medium dice
  • 1 green bell pepper, chopped
  • 2 jalapeno peppers, chopped
  • 1 medium onion, chopped
  • 1 batch scallions, chopped
  • 3 celery ribs, chopped
  • 6 cloves garlic, chopped
  • 6 cups chicken broth
  • 3 cups long grain rice
  • 2 tablespoons paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon celery salt
  • 2 bay leaves




Trim the fat from the chicken thighs and then cut them into quarters. Season them with salt, pepper, and cayenne pepper.

Heat olive oil in a large pot, and brown chicken on each side. Remove chicken with a slotted spoon, set aside and then brown sausage.

Remove sausage and sauté peppers, onions, scallions, and celery. Do not drain fat between each item. Use it to sauté the next item and add flavor to the final dish.

Sauté vegetables until soft. One minute before they are done add the garlic. Then add the chicken, sausage, broth, rice and seasonings.

Cover, bring to a boil. Simmer for 15 minutes.

Serves: 6

Recipe from

Contributor: Mark Vogel

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