• Tommy Centola

Smoked Chicken and Sausage Jambalaya

Updated: Jan 4

I posted a picture to my Facebook page of a new dish that I tried. I had some leftover Smoked Chicken and Sausage Jambalaya and my wife wanted Shrimp Stew. So I thought that instead of cooking rice, I would just heat up the jambalaya and use that. I received many request for the dish so I will post the two recipes this week. Here is the Jambalaya recipe.


1/2 pound Smoked Chicken, cut into bite size pieces

1/2 pound Andouille Sausage (or any Sausage), cut into bite size pieces

1/3 cup Chopped Onions

¼ cup Chopped Celery

¼ cup Chopped Green Bell Pepper

¼ cup Chopped Garlic

2 Tablespoons Olive Oil

2 cups Beef Stock

2 cups Chicken Stock

1 8oz can Tomato Sauce

2 cups Long Grain Rice

2 tablespoons Salt

2 tablespoons Thyme

2 tablespoons Marjoram

2 tablespoons Creole Seasoning Blend

1 tablespoon Paprika

Over medium heat, cook chicken, sausage, onions, celery, bell

pepper, and garlic in olive oil. Add stock, tomato sauce and dry seasonings. Bring

to a boil. Add rice. Cover and lower heat to low. Cook until all of the

liquid is absorbed, about 20-25 minutes.

Enjoy!!!

Now Available on IBooks You Can’t Keep New Orleans Out Of The Cook

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