Our Version Of Jambalaya

First disclaimer: If anyone has had real authentic southern Jambalya, I apologize. We may be botching this entire recipe.

Craig introduced me to Jambalaya a couple years ago. It was another one of those recipes that I shuttered at. Vegetables, tomatoes, rice, chicken, andouille sausage, did I mention the onions & peppers. I was completely scared to try it. I imagined it was going to be way to spicy for me and how was I going to stomach eating those peppers.

Little did I know, it was going to become a stable recipe in our home. Now from what I understand, true Jambalaya is served over a bed of jasmine rice. Please someone who knows true jambalya tell me if I’m wrong. We mix our rice into the mixture of vegetables & chicken & sausage.

We also don’t always use chicken & sausage either. In this most recent version that I’m going to be sharing with you, we used leftover pulled pork & andouille sausage. It by far, was my favorite way to make it. We have also made versions of it with shrimp, just chicken, or just sausage before.

This recipe seems to have a lot of prep to it, cutting the vegetables, cutting the meat, cooking this, then adding this. But it is all worth it. The whole thing takes about an hour & a half to make. So make sure you save this for a day you have plenty of time. It will also make a lot of food! For the two of us, we have left overs for at least two more days.

During cooking
Finished product


  • Servings: 8
  • Print

Our take on a southern staple, lightened up to our liking.


  • 3 tbls olive oil
  • 2 peppers diced (we prefer one yellow & one red, green is good in it too)
  • 1 onion small diced
  • 3 stalks celery diced
  • 3 cloves of garlic minced
  • 2 bay leaves
  • 1 cup brown rice
  • 5 cups chicken broth
  • cajun seasoning (we use Tony’s)
  • 1 package of turkey kielbasa diced
  • 1/2lb of pulled pork (this is where you can sub 2 chicken breast cubed)


1. Heat the olive oil in a dutch oven or large pot over medium heat. In a seperate bowl pour a good amount of cajun seasoning on the kielbasa & pork (or chicken if using) set aside.
2. Sauté the peppers, onion & celery in the heated pan until soft. Add in the garlic, bay leaves, and brown rice, stir to combine all.
3. Add in the seasoned meat from step one at this point. If you’re using chicken breast, use this time to cook your chicken until done. Cooking the chicken at this point will help get the flavors of the peppers & onions as well.
4. Now add in the chicken broth. Make sure you keep an eye out for those bay leaves. You’re going to want to take them out before serving.
5. Bring this mixture to a simmer for about 45 minutes to an hour or until all the liquid is absorbed and the rice is cooked. Find your two bay leaves, remove them and serve!

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