Jambalaya Recipe


  • 1 whole chicken, cooked
  • 1 yellow onion, quartered
  • 1 cup yellow onion, chopped
  • 1 stalk celery, chopped
  • 4 garlic cloves
  • 2 cups long grain rice
  • 1 lb. ham, cubed
  • 1 lb. smoked sausage, sliced
  • 1/4 cup butter
  • 1/4 cup chopped parsley
  • 3/4 cup chopped bell pepper
  • 1/4 tsp. red cayenne pepper
  • 1/4 tsp. ground black pepper
  • ¼ tsp. thyme
  • 2 tsp. Kosher salt
  • 6 oz. can tomato paste
  • 2 garlic cloves, minced


Add chicken, celery, 4 cloves of garlic, and the quartered onion to a pot of water. Boil for 1 hour.

Take out chicken and debone. Shred the meat. Reserve 5 cups of chicken stock. Add the stock and long grain rice to a pot over med-high heat. Cook, stirring occasionally, for 20-30 minutes.

While the rice is cooking, heat a Dutch oven over medium to medium high heat. Add the ham and sausage to the Dutch oven and sauté until browned, remove it and set it to the side. Add the butter, the chopped yellow onion, parsley and bell pepper to the pan. Cook for about 3 minutes. Add the sausage, shredded chicken, ham, salt, thyme, cayenne, black pepper, minced garlic cloves, tomato paste and bay leaf to the Dutch oven and mix. Cook for 2 minutes. Add the shrimp and rice to the Dutch oven and stir constantly for 10 to 15 minutes. Remove the bay leaf and serve.

See How-to Video on Making Jambalaya Below: