I got this recipe out of one of Sister Wife’s cookbooks and tweaked it– you know how I do. I mean, we don’t really need four whole pounds of chicken and twelve cooked cups of rice, nor do I have a pot that would hold all of that. The original recipe serves 12-18 people and I’d say that’s being a little modest. But Sister Wife grew up down in Nawlins and on the Mississippi Gulf Coast and sister friend straight up knows a good Cajun recipe when she sees one. This is a great recipe to throw together with leftover grilled chicken. I keep smoked sausage in my freezer and usually have everything else in my pantry.
This is what I do:
2-3 chicken breasts (I use leftover grilled chicken, cut into bite sized pieces or cook chicken breasts with a little cajun seasoning in the skillet.)
1 smoked sausage link (I used Conecuh)
1 small onion, diced
1 small green bell pepper, diced
1 rib celery, diced
2-3 cloves garlic, minced
2 T Worcestershire
1 T Hot sauce (I prefer Crystal but any kind will do.)
1T cajun seasoning
2 Bay leaves
½ tsp. Thyme
3 cups chicken stock
2 cups jasmine rice (You can use plain white rice or brown rice but yours won’t be as good as mine is.)
Buttah (optional)
In a LARGE PAN WITH A LID, cook chicken if you don’t have leftovers. Slice sausage into bite-sized rounds and brown. Remove from pan and set aside.
-IN THE SAME PAN sauté diced onions, pepper and celery in bacon drippings if you have them. You can use a olive oil, but y’all know how I feel about bacon.
-When vegetables are soft add the garlic and cook for 1-2 minutes. Don’t let the garlic brown, you just want to warm it up. Add Worcestershire sauce, hot sauce, cajun seasoning, bay leaves and thyme. Mix well.
-Add chicken stock and bring to a boil. (You are going to want to SLAP somebody at this point because your house is going to be smelling like Creole Heaven.)
-Stir in 2 cups of rice and cook according to package directions. If you are making Jasmine rice, you will simmer the rice covered for 20 minutes.
-Return chicken and sausage back to pot when rice is cooked and mix well.
Now Sister Wife goes all Paula Deen on her Jambalaya and melts a half of a stick of butter in the pot. I’m not going to lie– it’s good, but I think it’s just as good without it.
Melanie Turner says
Sounds yummy!!
angela says
can’t wait to make it. probably tomorrow.
thanks for sharing!!!!
Lauren says
Robin – I asked my mother-in-law, who was born and raised in Baton Rouge, for her Jambalaya recipe and she gave me a bag of mix. She wasn’t pulling an Aint Lulu – that’s what she uses. I’ve made this recipe many many times and my husband loves it. And don’t we love to out-do our mothers-in-law?
Mandie Trimble says
I am trying this recipe THIS WEEK! Living up in here in the North, there ain’t no place to go to get good Cajun food. I’m going to try your crawfish etouffee, but I’ll have to substitute skrimp (shrimp)…crawfish is a luxury item up here and hard to come by. Thanks for sharing these!