Cuisine: Creole Louisiana
Author: Clifford A. Wright
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
  • ¾ pound bone-in chicken, cut up
  • 2 tablespoons vegetable oil
  • ½ pound smoked Andouille or Polish sausage, cut into 1-inch rounds
  • ¼ pound tasso, cut into chunks
  • 1 onion, chopped
  • 1 small bell pepper, chopped
  • 2 large garlic cloves, finely chopped
  • Water
  • 2½ cups medium-grain rice
  • 2 teaspoons Cajun seasoning spice, such as Paul Prudhomme’s or Tony Chachere’s
  1. In a cast iron skillet, over medium heat, cook, turning with tongs, the chicken in a little vegetable oil until golden brown, about 5 minutes. Add the sausage and tasso and cook for 10 minutes. Pour off the fat, is excessive, but keep the drippings in the pot. Add the onion, bell pepper, and garlic and cook until soft. Add 5 cups of water and the Cajun seasoning spice. Bring to a boil over high heat and add rice then reduce the heat to low. Cover and cook over low heat until rice is tender and the water absorbed, about 15 minutes. Serve hot.
Recipe by Cook-Coquus at https://cook-coquus.com/2017/jambalaya-will-make-everyone-happy/