Total Time:
3 hr
40 min
2 hr 20 min

20 servings

  • 2 tablespoons garlic, minced
  • 1 tablespoon crushed red chile flakes
  • 4 bay leaves
  • 1/2 cup canola oil
  • 8 ounces tomato puree
  • 1 (32-ounce) can tomatoes, diced in puree
  • 1 (32-ounce) can tomatoes, diced
  • 1 pound andouille or other hot, smoked sausage
  • 1 quart chicken stock
  • 4 cups green peppers, diced
  • 4 cups yellow onions, diced
  • Cooked Rice
  • 1 pound chicken, boned and cubed
  • Salt and pepper, to taste
  • 1/2 cup scallions, diced

Preheat oven to 350 degrees F.

Saute the garlic, chiles, and bay leaves in the oil. Once the garlic is fragrant, add all the tomato products and simmer, stirring for about 45 minutes. Slice and roast the sausage for about 20 minutes. Drain the fat off.

Add to the tomatoes, chicken stock, sausage, green peppers, and onions and simmer another 1 to 1 1/2 hours, add salt and pepper. The jambalaya is finished when it has thickened and turned brick color, without any more oil coming to the surface. At this point, cook a big pot of rice to mix with the sauce (equal amounts of rice to the sauce) and add any meats you want to the jambalaya sauce (chicken pieces, shrimp, alligator, veal etc.) Poach the meat in the sauce to cook it. Add scallions at the last minute for color.

To make vegetarian jambalaya, smoke the tomatoes first, in a home smoker, or place them in the oven with a pie plate of smoking chips for a 1/2-hour. This gives the sauce the same flavor as adding sausage. Then use vegetable stock instead of chicken stock and add any vegetables of your choice at the end.

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4.7 13
excellent recipe!! saved this recipe back in 2004 and have cooked it for my birthday party two consecutive years. i just cooked this again for this year's party and people always love this dish. tastes so much better than restaurant ordered jambalaya. this is so easy to make! i usually simmer the "sauce" for several hours to make it thicker and the color darker. i switch the andoulle with smoked sausage and hot links for a greater kick! item not reviewed by moderator and published
Very Good! item not reviewed by moderator and published
DELICIOUS! And easy! Served it over brown rice for my Dad. He couldn't get enough. item not reviewed by moderator and published
I can't wait to try it out it looks easy and fun too! item not reviewed by moderator and published
I like things really spicy, so this was a little too mild for me. Other than that, it was really good. item not reviewed by moderator and published
Best I've made, easy to follow, and great for parties item not reviewed by moderator and published
This was a great recipe. I am a college student and I don't have a lot of money so I didn't put in the scallions and it was still really good. Don't skimp on the sausage though, it's flavor is what really makes it good. Also, this is a good one if you don't feel like cooking very often. I doubled the recipe and ate it for a long time. It keeps very well and I think that it gets better with age! item not reviewed by moderator and published
Great flavor. Even people who dont like spicy food will like this dish. item not reviewed by moderator and published
The great thing about this recipe is that I can make it ahead and add the meat & rice a half hour before serving. Cooking the rice on its own and adding it later improves the consistancy. Great for a lorge party!!! item not reviewed by moderator and published
This recipe was delicious and very satisfying on a cold evening! It was so easy that my 14 year old daughter made this. We substituted smoked sausage for the andouille and reduced the chile flakes to 1/2 T. so it wouldn't be as spicy. Delish!!! item not reviewed by moderator and published

Not what you're looking for? Try:

Ham Jambalaya

Recipe courtesy of Food Network Kitchen