Mike's Jambalaya

Recipe by Momatad
READY IN: 1hr 10mins




  • If using smoked andouille, cut into 1/2" rounds, if using raw, cut into smallest possible pieces. Saute in a 5 quart dutch oven or wide stock pot until lightly browned. Remove with slotted spoon to a small bowl. Reserve rendered fat in dutch oven.
  • Melt butter in rendered fat,and add garlic, green pepper, onion, and celery to the pan. Saute until soft.
  • Add salt and pepper, to taste.
  • Add thyme, basil, file and rice to vegetables and saute approximately 2 minutes.
  • Add bay leaf and stir in tomatoes and chicken stock.
  • Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, approximately 20-25 minutes, stirring 2-3 times.
  • Add chicken (or turkey) and stir gently until chicken the thoroughly warmed. Return sausage to the pan and add shrimp at this time. Simmer another 2-3 minutes until shrimp is warmed. Remove bay leaf. Serve with addtional salt, pepper, and hot sauce to taste.