Jambalaya, the sequel

I first made Jambalaya, based on an Emeril recipe, 8 years ago. I learned a couple things since then, and this is a much better version. Note, the various meats, and even most veggies, can be swapped with others or eliminated, and you’ll still get a tasty rice dish.

Prep time: 15 minutes

Cooking time: 1 hour


  • 3 chicken thighs, cut into 1″ chunks
  • 1lb andouille sausage, bias sliced in 1/2″ chunks
  • 1lb other sausage of your choice (I used spicy portuguese for this batch), also bias sliced into 1/2″ chunks
  • 3 slices of bacon (or bacon ends), cut into 1-2″ chunks
  • 2 stalks of celery, chopped
  • 1 large onion (2 cups), chopped
  • 1 red bell pepper, rough chopped
  • 1 green bell pepper, rough chopped
  • 2 tablespoons Kaydub’s Cajun Blend, or if you don’t have all those ingredients, as many of these as you have:
    • 1 tablespoon paprika
    • 2 teaspoons chile powder
    • 2 teaspoons thyme
    • 1/4 teaspoon cayenne (optional, use more or less depending on your tastes)
  • 1 ~10oz can chopped chiles (I used hatch green chilies)
  • 1 ~16oz can diced tomatoes
  • 1 ~12oz can chicken broth
  • 1-1/2 cups long grain rice


  • Preheat oven to 350°
  • Heat a deep pot (I used a cast iron dutch oven) on the stovetop
  • Add bacon, cook until almost crispy
  • You can also add chicken skin at this point, if there was any after trimming the thighs
  • Add sliced sausage, stir until sausage has browned a bit
  • Add onions, celery, bell pepper, cook 10 minutes, until softened
  • Add chicken, stir in. Cook until chicken is white on the outside
  • Add spices, stir in. Cook for about 5 minutes.
  • Add canned tomatoes, chilies, and chicken broth, stir well
  • Add rice, stir in
  • Bring to a boil, cover, and put in oven
  • Leave in oven for 45 minutes
  • Remove from oven, stir
  • Let rest for 5 minutes, then serve!

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