I discussed in a prior post about my grandpa being from Lake Charles, Louisiana. He would frequently tell us stories about living in Louisiana and my gram would make Creole dishes every now and then. A couple of years ago I had the opportunity to visit New Orleans, Louisiana and it was love at first sight. The food, the drinks, the people, the trees, the vibe, etc. One of the best experiences that I had was at the New Orleans School of Cooking where I attended a cooking class. This jambalaya recipe is one of three that were demo’d that day. As with every recipe I share I have amended it to fit my needs and tastes. This is an amazing recipe and I have no doubt you will enjoy it!


Active time: 40 minutes

Inactive time: 20 minutes

Serving size: 12


1/4 C. vegetable oil

4 boneless skinless chicken breast, diced

2 lb. (8) Louisiana hot links, sliced

1 lb. Langostino lobster tails

2 T. minced garlic

4 C. long grain rice (I used brown Minute Rice) IMG_4473

2 1/2 C. chicken stock (not broth)

2 1/2 C. spicy V-8

1/2-1 C. Creole seasoning (can also be called Cajun seasonings or Bayou seasoning)

2 C. green onions, sliced

(The Holy Trinity)

4 C. onion, chopped

2 C. celery, chopped

2 C. green bell pepper, chopped


1. Chop up the Holy Trinity and set it to the side in a bowl.


2. Slice and dice the chicken and sausage and sit it to the side. Season the meat with 1/2 C. Creole seasoning.

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3.  In a very large pot heat 1/4 C. vegetable oil on medium high heat. When the oil is ready brown off the chicken breast and the sausage.


4. When the chicken and sausage are finished remove it from the liquid with a slotted spoon, place them into a bowl and sit it to the side.

5. Add the Holy Trinity (onions, celery, green bell pepper) and the garlic to the pot with all of the liquid. Add 1/4 C.  of Creole seasoning to the vegetables and stir to combine. Saute until the vegetables are to your desired tenderness level. I sauteed them for approximately 10 minutes.

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6. When the vegetables are done return the meat to the mixture.

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7. Stir the vegetables, chicken, and sausage together to combine. Add the chicken stock and V-8. Bring the mixture to a boil.

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8. When the mixture comes to a boil add the rice and the seafood.

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9. Allow the mixture to simmer for 15-20 minutes or until the rice is done. There will be liquid in the pot. The rice will continue to soak up all of the liquid even after you finish cooking it. Adjust seasoning as needed.


10. When it is time to serve the jambalaya garnish with the sliced green onions. Enjoy!

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  • Substitutions: any protein, seafood, or protein substitution can be made.
  • Regular V-8 can be used to reduce the spice or all chicken stock can be used.
  • I used Minute Rice in this recipe because I have never been able to get the long grain rice to fully cook before the mixture begins to stick to the bottom of the pot and burn. The Minute Rice works perfectly in the dish and no one can ever tell the difference.
  • More or less Creole seasoning can be used based on your taste.
  • C=cups
  • T=tablespoons
  • t=teaspoons
  • lbs=pounds

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