Commander’s Krewe Jambalaya

Most jambalayas have seafood in them. This one doesn’t, rather lots of chicken, beef, pork and sausage. And garlic – don’t worry, for this large batch, a whole head is just enough to give it flavor. The preparation is the same, though, as for other jambalayas. In other words, don’t stir it very often, just enough to keep the rice from sticking. This is a complete meal and a great party dish. The recipe makes a large quantity – we don’t know how to make a small batch.


  • 1 pound boneless, skinless chicken thighs, cut into large dice
  • 1 pound boneless beef chuck, cut into large dice
  • 1/2 pound boneless pork shoulder or ham, cut into large dice
  • 3 tablespoons Creole Seasoning
  • 2 tablespoons (1/4 stick) butter
  • 1 pound andouille sausage, cut into 1/4-inch-thick rounds
  • 3 green bell peppers, cut into large dice
  • 2 medium onions, cut into large dice
  • 3 celery stalks, cut into large dice
  • 1 whole head of garlic, peeled, minced
  • 2 bay leaves
  • 3 cups long-grain rice, rinsed three times
  • 6 cups of water
  • Hot pepper sauce
  • 2 bunches green onions, thinly sliced

Companion recipe: Creole Seasoning


Sprinkle chicken, beef, and pork generously with 2 tablespoons Creole Seasoning. Melt butter in a heavy large Dutch oven over high heat. Working in batches, add meat, and cook until brown, about 10 minutes. Add andouille and cook until brown, about 5 minutes. Using a slotted spoon, transfer meats and sausage to large bowl; set aside. Return any accumulated juices from bowl to pot.

Add bell peppers, onions, celery, garlic, and bay leaves to the pot. Season with 1 1/2 tablespoons Creole Seasoning. Do not stir until vegetables start to brown, about 6 minutes. Stir; then cook until vegetables are deep brown, about 8 minutes longer.

Return meats and sausage to pot. Add rice; stir to blend. Add water. Bring to boil, stirring occasionally to prevent the rice from sticking. Simmer, stirring occasionally, until most of the liquid is absorbed, about 15 minutes. Remove from heat. Let rest until rice is tender, about 3 minutes. Discard bay leaves. Season jambalaya to taste with salt, black pepper, and hot pepper sauce. Fold in green onions.

Spoon jambalaya into bowls and serve.

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