• Melinda O'Malley Keckler

Jambalaya

Updated: May 28

Tender chicken, spicy sausage and a combination of perfectly steamed rice and celery, this jambalaya is a treat and it makes enough to feed a crowd. Recipes with a connection to a special region are always best when they are shared by someone who lives there. This jambalaya recipe is from my sister-in-law's family and they have a deep connection to Louisiana. I've enjoyed this jambalaya many times over the years and was so thrilled to get the recipe. Hat tip to Jack and Meme for graciously sharing this southern favorite with the Crinkled Cookbook.

Jambalaya

Contributed by: Jack and Meme Owen, Special Guests of the CrinkledCookbook.com


6 chicken breasts, about 3 lbs

8 cups water

2 pounds ground sausage (Jimmy Dean Sage)

1, 12 oz beef smoked sausage, sliced and diced (Hillshire Farm, Beef Smoked Sausage)

8 stalks celery, diced, about 3 1/2 cups, but save the tops

2 bunches green onions, diced - about 10 green onions or 2 cups

1, 6 oz box Uncle Ben's Long Grain and Wild Rice

2 1/2 cups long grain white rice

6 1/2 cups chicken broth (I like Better than Bouillon, but any chicken broth works great)

Cavender's seasoning, to taste, about 1 teaspoon to start

cayenne pepper, to taste


Place chicken breasts, water and celery tops in a large stockpot, bring to a boil and simmer for about 20 minutes. Drain and dice the chicken, set aside.


In the same stockpot, cook the ground sausage, drain and set aside. Then with a little olive oil or butter brown beef smoked sausage for a few minutes, add celery and diced green onions and cook until the veggies are slightly softened.

Add all remaining ingredients into the stockpot. Bring to a boil and reduce heat and simmer covered for about 45 minutes. Remove from heat and cover, allow to sit and steam for about 15 minutes.


Serves 10-12, or just plan to enjoy plenty of leftovers for several days.  


For warming up leftovers, I like to place the jambalaya in a 13" x 9" glass baking dish, cover with foil and let it slowly heat up in a 325° oven for about 45 minutes.


This makes a big batch and here's another recipe that can feed a hungry crowd, my Hearty Minestrone soup.


Note: The links you find on this page are paid links, Amazon Associates. That means I make a small commission when you click and shop. Your cost is always the same and I only link to products or ingredients that I use and totally love.


Everyone has a different take on this hearty, southern favorite. Some folks include seafood, a unique mix of spices or various types of rice, but whatever the combination - it is always a time-honored version of jambalaya, so when someone shares their special family recipe it's quite a thrill. :) Below is a photo of Jack and Meme, who contributed this recipe. These two are experts at entertaining, southern hospitality, and great cooking. I've also included a photo of their handwritten recipe card. Thank you Jack and Meme! XO

Photo Courtesy of Jack and Meme Owen



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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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Melinda

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