World Champion Jambalaya

Total Time:
1 hr 55 min
35 min
1 hr 20 min

6 servings

  • 1 smoked chicken (recommended: Bailey's)
  • 1 1/2 quarts chicken stock
  • 2 links Cajun sausage
  • 1/2 pounds smoked andouille sausage
  • 8 ounces butter
  • 2 ounces Creole seasoning
  • 1 cup diced red onion
  • 1/2 cup diced celery
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced yellow bell pepper
  • 2 diced jalapeno peppers (remove the seed)
  • 1 -ounce chopped garlic
  • 1 (8-ounce) can spiced tomatoes with green chiles
  • 1 pound small gulf shrimp, peeled and deveined
  • 8 ounces diced smoked crimini mushrooms
  • 2 ounces sun-dried tomatoes
  • 1 pound orzo pasta
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  • Debone the chicken and add the meat to a medium bowl. Cover and set aside.

  • Bring the chicken stock to a boil in a large pot over medium heat. Add the chicken bones, then reduce the heat and simmer for 20 minutes.

  • Cut the Cajun and andouille sausage into small pieces. Melt the butter in heavy stock pot over medium-high heat, and saute the sausage until browned.

  • Add the seasoning, onion, celery, peppers, and garlic and saute until caramelized.

  • Cut the chicken into bite-size pieces. Strain the bones from the chicken stock and measure 32 ounces of liquid. Stir the stock and canned tomatoes into the sausage and vegetables and bring to a boil over medium heat. Add the chicken, shrimp, mushrooms, sun-dried tomatoes and pasta and stir until well mixed. Bring to a boil, then reduce the heat, cover and simmer, stirring occasionally, about 25 minutes.

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