The Best Jambalaya

READY IN: 2hrs
Recipe by Nadia NYC

From one of my favorite cookbooks, The Best of The Best from Louisiana. With my many travels to New Orleans, I haven't found a Jambalaya that beats this one. It's a tad laborious and requires some time but it's well worth it. I usually double up the recipe as it holds very well. I also find it tastes better the next day.

Top Review by Wing-Man

Aaaaeeeee! That's Cajun for Yeeehaw. I lived in Louisiana for a short while, but fell in love with Cajun / Creole cooking while there. I usually make Jambalaya from a "kit". It's pretty good, but who knows what is really in there. This recipe is very very good and not too time consuming. I took a few short cuts since I already had some beer can chicken and homemade Andouille sausage ready to throw in. I boiled about 6 cups of chicken broth and them simmered 2 cups of rice in that while I combined the rest of the ingredients in a large sauce pan. After the rice was done I combined it all and simmered for about 30 minutes. No more kits. Excellent. Thanks Nadia NYC!

Ingredients Nutrition


  1. In a large pot, cover chicken with water; add celery, onion garlic and boil until tender, approximately 1 hour.
  2. Reserve stock.
  3. Remove meat from bones and cut, slice, cube, or shred,however you prefer.
  4. In 5 cups stock, cook rice until liquid is absorbed, about 25 minutes (the rice is supposed to be a bit moist).
  5. In a Dutch oven, fry sausage and ham until lightly browned, about 3 to 5 minutes.
  6. Remove meat.
  7. Add butter to pan and saute onion, pepper, and parsley until tender, approximately 3 minutes.
  8. Add chicken, sausage, and ham; stir in garlic, tomato paste, bay leaf, thyme, salt, pepper, and Tabasco.
  9. Add rice and mix thoroughly.
  10. Cook over low heat for approximately 15 minutes stirring frequently.
  11. Remove bay leaf and serve.

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