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Andrew Guidroz II

    Chicken and Sausage Jambalaya


Jambalaya is a relative of our gumbo here. We cook it in HUGE cast iron pots. Most of Cajun cooking is done in a single pot with many ingredients. This came from the early, lean years when the Cajuns first migrated to Louisiana.

Most of what I know about Jambalaya comes from Floyd Melancon, Jr. down in Gonzales, Louisiana. Gonzales is the Jambalaya capital of the world and boasts of many great chefs there.

The recipe here is a smaller version that is easy to cook on the stove top.


Cutting smoked meats

Ingredient List

3 cups chicken breast

1 pound smoked pure pork sausage

2 large onions

1 large bell pepper

2 cloves of garlic

1/2 bunch of green onions

2 8 ounce cans tomato sauce

1 can stewed whole tomatoes (Rotel)

2 cups raw rice

salt, black pepper, cayenne pepper

2 tablespoons butter


Cut chicken up into bite size pieces. Season with salt, cayenne pepper, and black pepper. Brown chicken in pot with melted butter. Remove chicken. Chop onions and bell pepper. Cut garlic finely. Brown onions, bell pepper, and garlic. Add tomato sauce and stewed tomatoes. Simmer 15 minutes. Add chicken and sausage cut into bite size pieces. Cook until chicken is tender. Add raw rice and chopped green onions. Stir ingredients thoroughly. Add enough water to cover ingredients by about 1 inch. Bring to a boil. Cover and cook on low heat for 30 minutes or until rice is tender.

Pork meat can be substituted for the chicken.


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