Chef John Folse's Creole Jambalaya

Prep Time: 1 Hour
Yields: 6 Servings


The original jambalaya of New Orleans was tomato-based and flavored with a combination of sausages, ham and chicken. Often, the dish was "thrown together" at a moment's notice when unexpected friends dropped by and a quick entrée was needed. In such a case, sometimes heavy smoked sausage and tomatoes were the only ingredients needed for a great spur-of-the-moment lunch.


1 pound sliced smoked sausage
1 pound chopped boneless chicken meat
1 cup baby shrimp, peeled and deveined
2 (8-ounce) cans tomato sauce
1 cup diced tomatoes
¼ cup vegetable oil
1 cup diced onions
1 cup diced celery
½ cup diced red bell peppers
1 tbsp minced garlic
3 cups chicken stock or water
3 cups long grain rice
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
½ cup sliced green onions
¼ cup chopped parsley


In a Dutch oven, heat oil over medium-high heat. Sauté onions, celery, bell peppers and minced garlic 3-5 minutes or until vegetables are wilted. Mix in smoked sausage and chicken and cook 5 minutes. Blend in tomato sauce, diced tomatoes and chicken stock. Bring to a rolling boil then stir in rice. Return to a boil then reduce heat to low. Season with salt, pepper, granulated garlic and hot sauce. Cover pot and cook 20 minutes. Do not stir or remove lid. Remove cover, add green onions and parsley. Stir mixture once to ensure that rice is not sticking and scorching. Cover and cook 10-15 minutes longer. Remove from heat and allow to steam 15 minutes before serving.