Jeff's Jambalaya

Jeff spent over a decade living in New Orleans and perfected his jambalaya recipe.
Author Kath Younger


  • 1/4 cup vegetable oil
  • 1 ½-2 pounds boneless skinless chicken thighs
  • 24 ounces andouille sausage medium dice
  • 2 cups yellow onions medium dice
  • 1 cup green bell peppers cored, seeded, and medium dice
  • 1 cup celery stalks medium dice
  • 2 medium garlic cloves finely chopped
  • 1 can 10 oz Ro-tel brand crushed tomatoes w/ chiles
  • 3 cups long-grain white rice
  • 12 oz favorite beer brown ale
  • 4 cups low-sodium chicken stock or broth
  • approx. 1- 1 ½ Tablespoon s Tony Chachere’s Creole seasoning (to taste- when its salty enough, it has enough spice)
  • a few shakes of your favorite hot sauce We use Crystal Brand and Louisiana Brand in our house


  • Season Chicken with salt and pepper – brown (in half the oil)
  • Brown andouille sausage in chicken renderings
  • Add remaining oil and cook onions, peppers, celery and garlic until translucent (approx. 10 min, medium heat)
  • Add chicken and andouille during the last 2 minutes of cooking vegetables
  • Add beer, Ro-tel, and chicken stock, bring to a boil
  • Add rice, Tony Chachere’s, and hot sauce, stir- reduce to simmer (LOW)
  • Cover, cook for thirty minutes, DO NOT STIR