• Tommy Centola

Chicken and Sausage Jambalaya from Paul Prudhomme

This week, I am featuring 2 jambalaya recipes from the Cajun master, Chef Paul Prudhomme. The first one is a traditional meat jambalaya. If you can't find the Chef Paul products in the recipe, substitute like products.


1 1/2 tablespoons Chicken or Beef fat, pork lard, butter , or oil

2/3 cup (about 3 ounces) Chef Paul Prudhomme's Tasso

1 cup (about 6 ounces) Chef Paul Prudhomme's Andouille Smoked Sausage, chopped

1 1/2 cups chopped Onions

1 cup chopped Celery

3/4 cup chopped Green Bell Pepper

1 1/2 cups bite-size pieces Chicken

2 tablespoons Chef Paul Prudhomme's Seafood Magic, Poultry Magic, or Meat Magic

2 Bay Leaves

1 1/2 teaspoons minced fresh Garlic

4 medium-size fresh Tomatoes, peeled and chopped

3/4 cup Tomato Sauce

2 cups Chicken Stock

1/2 cup Green Onions

2 cups uncooked rice, preferably converted


Melt the fat in a 4-quart saucepan over medium heat. Add the tasso and andouille and cook, stirring frequently, until crisp, about 5 to 8 minutes.

Add the onions, celery and bell peppers and cook, stirring occasionally and scraping the bottom of the pan well, until tender but still firm, about 5 minutes.

Add the chicken, raise the heat to high and cook, stirring constantly, for 1 minute. Reduce the heat to medium, add the magic seasoning blend, bay leaves and garlic.

Cook, stirring constantly and scraping the pan bottom as needed, for 3 minutes. Add the tomatoes and cook, stirring frequently, until the chicken is tender, about 5 to 8 minutes.

Preheat oven to 350℉.

Add the tomato sauce to the saucepan and continue to cook, stirring fairly often, for 7 minutes.

Stir in the stock, bring to a boil, then stir in the green onions. Cook, stirring once or twice, for 2 minutes.

Add the rice. Stir well an remove from the heat. Transfer to an ungreased 8x8-inch baking pan, cover snugly with aluminum foil, and bake until the rice is tender, but still a bit crunchy, about 20 minutes.

Remove from the oven and let stand, covered, for 10 minutes. Discard the bay leaves and serve immediately.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

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