Legendary Jambalaya

Recipe courtesy Chef Jason Girard

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Rated 5 stars out of 5
  • Rate This Recipe
  • Read 22 Reviews
Total Time:
1 hr 35 min
Prep
15 min
Cook
1 hr 20 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 2 tablespoons peanut oil
  • 12 ounces smoked andouille or kielbasa sausage, sliced
  • 2 boneless, skinless chicken breasts, cubed
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 (28-ounce) can peeled diced tomatoes
  • 1/2 teaspoon hot sauce
  • 1 teaspoon file powder
  • 1 tablespoon Cajun spice blend
  • Cooked steamed rice, for serving

Directions

Heat a large, heavy, dry stockpot or Dutch oven over high heat. Add 1 tablespoon peanut oil, and then brown the sausage. Remove the sausage from the pan, and reserve the drippings. Add another tablespoon peanut oil, and then brown the chicken, adding more peanut oil, if necessary.

Return the sausage to the pan with the chicken, and add the onion, celery, garlic, and pepper. Saute until the meats and the vegetables are cooked through. Add the tomatoes and the hot sauce, and stir with a wooden spoon to combine. Add the file powder and the Cajun spice, reduce the heat to low, and simmer for at least 1 hour. Serve over cooked, steamed rice.

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Newest Ratings and Reviews

Read all 22 reviews

  • on May 20, 2013

    Flag

    This is a great bombproof recipe. I cook for 8 to 10 people almost every night so double the recipe. I also add a pound of frozen shrimp in the last 15 minutes as well as some cayenne pepper at the font to give it extra kick. You wont eat better in south Louisiana.

    people found this review Helpful.
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  • on January 26, 2011

    Flag

    Awesome! I added a jalapeno pepper, added another teaspoon of hot sauce, added 1 tablespoon of creole seasoning, took it up just a notch!

    people found this review Helpful.
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  • on November 16, 2010

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    This is one of the best things you'll ever eat! Excellent flavors! I made it as written, with the exception of using a full pound of andouille and added some shrimp at the end. You MUST try this dish!

    people found this review Helpful.
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