Jambalaya Recipe

As Louisianans we are lucky to have a few "home-grown" products that are easily purchased.  Many of them are a vital part of our Cajun culture.   


Because we love our Cajun foods and traditions, we tend to build product lines around them.  It would be difficult to name all the Cajun food product lines, but there are a few that I especially enjoy:  Richard's meats, Tony Chachere's seasonings, Community coffee, Savoie's roux, Steen's syrup, Tobasco hot sauces, and Zatarain's seafood boil.

While I've mentioned some specific items, the businesses sell many, many different items in addition to these.  Plus, for every business there's a whole line of tee shirts, caps, bumper stickers and other items that cater to our huge tourism market. 

Louisiana Jambalaya
1/4 pound each--smoked sausage, tasso, bacon, smoked ham cut into bite-size pieces
1/2 pound chicken, deboned and cut into bite-size
               pieces(may substitute with pork or beef)
Slap Ya Mama seasoning
2 tablespoons Savoie's roux
1/4 cup each--onions, bell pepper, celery
1 clove garlic
3 cups rice
3 tablespoons oil
6 cups water

Heat oil in deep Dutch oven, add chicken and brown, remove chicken to platter.  Cook bacon in Dutch oven until crispy, and remove to meat platter. Pour out excess fat reserving 2 tablespoons, add sausage and brown lightly, add vegetables and saute until onions are clear.  Return meat to pot, adding remaining meats, stir.  Add 1/2 water and heat to boiling.  Stir in roux, rice, seasoning, and remaining water.  Mix well and bring to boil.  Cover with lid and lower heat to slow simmer.  Cook 30-45 minutes until rice is completely cooked.  Serve while hot.

Serves 8.  Freezes well in zip-top bags and can be reheated in microwave.