I made this Chicken and Sausage Jambalaya on Saturday (August 30, 2008) as part of my weekend culinary extravangaza while we had guests in town for the Labor Day Holiday! This is my typical jambalaya preparation, and I actually documented it as I went along with pen and note paper so that it would eventually be recorded in the blog and ultimately in my cookbook.
Chicken and Sausage Jambalaya
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Ingredients
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½ |
Tbsp |
Olive oil |
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1 |
Lb. |
Smoked sausage, sliced |
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2 ½ |
Lb. |
Chicken meat, white and dark boneless, cubed |
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1 |
Tbsp |
Cajun Chef Ryan’s Cajun Spice Blend |
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3 |
Cups |
Onions, diced |
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3 |
Cups |
Celery, diced |
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3 |
Cups |
Green Bell pepper, diced |
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2 |
Tbsp |
Garlic, minced |
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1 |
Tsp |
Dry Mustard |
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1 |
Tsp |
Thyme |
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1 |
Tbsp |
Smoky Paprika |
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1 |
Tsp |
Cumin |
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2 |
Cups |
Tomatoes, diced |
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4 |
Cups |
Chicken stock |
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3 |
Cups |
Converted Rice |
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¾ |
Tbsp |
Crystal hot sauce (or any Louisiana brand) |
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1 |
Tbsp |
Worcestershire sauce |
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1 |
Cup |
Green onions, chopped |
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Procedure Steps
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1. |
Sauté the smoked sausage in a large stock pot with a little olive oil until browned. |
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2. |
Season the raw chicken meat with the Cajun Chef Ryan’s Cajun spice blend and reserve for later in the recipe. |
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3. |
Add the onions, celery and bell pepper to the browned sausage in the stock pot and continue to sauté until soft and the onions are translucent. Add the garlic and stir well. |
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4. |
Sprinkle in all the herbs and seasonings and stir well and allow to simmer. |
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5. |
Add the tomatoes and the chicken stock and bring to a boil. |
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6. |
Add the seasoned chicken cubes and stir well. |
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7. |
Stir in the rice and then the Crystal hot sauce and Worcestershire sauce and stir well. |
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8. |
Allow the rice to cook covered and stir the mixture on occasion to prevent the rice from sticking to the bottom of the pot. |
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9. |
Once the rice has absorbed all the liquid add the green onions and stir well. |
10 responses so far ↓
1 Anniepooh // Sep 9, 2008 at 2:04 pm
I’m thinking we cook too much alike. I have to jot things down as I cook if I have even the smallest notion that I’ll be sharing it. I don’t usually cook by recipe! This looks marvelous – as usual.
2 Lady Sazerac // Sep 3, 2009 at 12:00 pm
Oh…my de..uh…Chef Ryan…
this sounds like a classic…as well it should coming from a Boudreaux….
This New Orleanian always and ever shall
submit to the excellence of da Boudreaxs..and all else Cajun re Jambalaya…
We in New Orleans may and do practice that craft but ya’ll…our Cajun brothas..and sistuhs..
will forever in my book make da best!
3 Elley Belle // Jul 11, 2010 at 8:13 pm
Dear Ryan,
I think I am a cousin of yours, if your mother is Martha Nell. My mother Martha was your grandmother Margie’s little sister. Anyway, my 22 year old son wanted to know how to cook Jambalaya since we saw it on a menu at our regular bistro here in Princeton, NJ (Yes. unfortunately, I live in the land of Yankees now and have to search hard for flavorful food). I couldn’t bring myself to order jambalaya in New Jersey but I promised him we would make it at home. So imagine my delight when your recipe was the first I found without shellfish which my husband is allergic to. It’s simmering now and I’ll write our verdict later. (We had to wing it on the Cajun spice rub since we didn’t order it yet. If we don’t like it that will be the reason I’m sure.)
By for now, Cuz.
4 Elley Belle // Jul 11, 2010 at 9:16 pm
My very picky husband and son LOVED it. I’m sure it would eb even better with your spices. Can’t wait to try some more of your ideas.
Bye
5 pegasuslegend // Sep 16, 2010 at 6:20 pm
oh man / I have never had this and not you just gave me a huge reason to make this hot sauce is in it! love the stuff on and in everything yum yum!
6 Barbara @Modern Comfort Food // Sep 17, 2010 at 6:35 pm
This is wonderful, Ryan. I just received a copy of Donald Links “Real Cajun” cookbook from a friend of his, but I’m going to try your version first. I haven’t had proper Louisiana jambalaya since the ’70s, and I have such a hankering for those remembered flavors.
7 Shoshanna Lee // Sep 18, 2010 at 12:20 am
Hi Ryan,
Cajun Chef Ryan’s Cajun Spice Blend is not available here. Can I use a local substitute for it?
8 Cajun Chef Ryan // Sep 19, 2010 at 5:52 pm
You can order the Cajun Spice Blend from my General Store, or any Cajun blend you might find.
9 kitchenwareguru // Sep 19, 2010 at 11:08 pm
The jambalaya looks amazing. On the subject of Cajun Spice Blend, is there a set of core spices that go into a cajun spice blend (like the indian Garam Masala – which can be a wide variety of spices and uses quantities depending on individual taste and mostly old family recipes.)
Would be interested to find out.
Don’t worry if it’s a colonel sanders style secret, we’ll understand.
10 Boudreaux Ryan // Sep 20, 2010 at 11:52 am
KWG,
Cajun spice blends typically have a base spice of cayenne pepper, white pepper, and black pepper. The other spices include onion and garlic powder, oregano, thyme, dry mustard, smoky paprika, and salt.
Regards,
Ryan Boudreaux
CCR
=:~)