Joe Cahn's Jambalaya


This is one of Joe Cahn’s favorite tailgate recipes, because you can put just about anything in it - if it walks, crawls, swims or flies - it can be thrown into the jambalaya. Everything goes into one pot, so clean up’s a breeze.


  • 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • Salt and ground black pepper
  • 1/4 cup vegetable oil
  • 1 1/2 lbs sausage, cut in 1/4-inch slices
  • 4 cups chopped onion
  • 2 cups chopped celery
  • 2 cups chopped green bell pepper
  • 1 tbsp minced garlic
  • 5 cups chicken stock (or water flavored with chicken bouillon)
  • 2 tbsp Kitchen Bouquet (browning agent)*
  • 2 tbsp seasoning salt
  • 4 cups uncooked long grain white rice
  • 2 cups sliced green onion

Season chicken with salt and pepper; brown in hot oil in 8-quart Dutch oven or stockpot over medium-high heat. Add sausage; cook 5 to 7 minutes. Remove chicken and sausage from pan; set aside. Add onions, celery, green peppers and garlic; cook, stirring 7 to 10 minutes or until vegetables begin to wilt. Stir in chicken stock, reserved chicken and sausage, seasoning salt and Kitchen Bouquet. Bring to a boil; add rice and return to a boil, cover and reduce heat to simmer. Cook 10 minutes; remove cover and stir. Replace cover and cook 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in green onions.

*For red jambalaya, substitute two tablespoons paprika.

Four Tips:

  1. Use 1 cup of rice for every 2 cups of vegetables (onions, celery, bell pepper).
  2. Use 1 1/4 cups liquid for every 1 cup of uncooked rice.
  3. 1 cup of uncooked rice will make 3 cups of cooked rice, season accordingly.
  4. Cook jambalaya for a total of 25 to 30 minutes, stirring well after 10 minutes.
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