Old-school chicken and sausage jambalaya from Real Cajun: Rustic Home Cooking from Donald Link's Louisiana (page 126) by Donald Link and Paula Disbrowe

  • scallions
  • bay leaves
  • green bell peppers
  • red bell peppers
  • ground cayenne pepper
  • celery
  • whole chicken
  • chili powder
  • garlic powder
  • long-grain rice
  • garlic
  • onions
  • smoked sausages
  • jalapeño peppers
  • dried oregano
  • tomato paste
  • paprika
  • white pepper

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mamacrumbcake on November 13, 2020

    Delicious (but time consuming). I love how the layers of flavor are built into this jambalaya. You really have to take your time to brown the sausages and then the onions but it’s worth it. I used a rotisserie chicken from Costco, a nice shortcut. Next time, I would bring the stock up to a simmer before adding it to the rice—otherwise it takes a long time to get it hot enough to cook the rice. This recipe makes a ton of food. It would be perfect for a party.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

  • Leite's Culinaria

    The only way we can think to improve upon this truly authentic recipe? To insist that you rely on a cast-iron pan, as the recipe already suggests. That’s it.

    Full review