Stephanie’s Jambalaya


1-2 onions - diced

3-4 stalks of celery - diced

¼ cup bell pepper - diced

Garlic 3-5 cloves

Green onions - optional

Butter: ¼ stick

Chicken cubed 1-2 lbs.

Shrimp optional

Sausage: andouille or smoked links 2-3 lbs.

2 ½ cups of rice

1 can Ro-Tel

5-6 cups of chicken broth

Kosher salt, Old bays, pepper, bay leaf, dried thyme


-Brown sausage and chicken in a little olive oil or butter in a heavy pot. Then set the meat to the side.

-Sauté onions, celery & pepper in ¼ cup butter

-Add garlic

-Add rice, cook for a few mins to get it slightly browned, stir so it doesn’t stick to the bottom of the pan. Cook for about 5-8 mins.

-Add 1 tsp pepper, 1tsp kosher salt, old bays seasoning and cook for 3-5 mins.

-Add Ro-Tel and chicken broth bring to a boil

-Reduce heat, add chicken and sausage. Cover and simmer for 20-30 mins stirring occasionally.

-Fold in green onions and shrimp.

-Let it sit for 10-20 mins. Serve with tortilla chips.