Johnny’s Jambalaya


This is my favorite Cajun dish. Be prepared, cause it comes out HOT!



2 tbs

Olive Oil

1 tbs

Zataran Cajun seasoning

10 oz

Andouille sausage, cut into rounds and then in half

1 lb

Boneless Chicken Breasts, cut into ½ inch strips against the grain


Purple Onion, diced


Medium Green Bell Pepper, diced


Stalks celery, diced


Cloves Garlic, minced

1 (16 oz) can

Crushed Italian tomatoes

½ tsp

Red Pepper Flakes

½ tsp

Ground Black Pepper

1 tsp


½ tsp

Hot Pepper Sauce

2 tsp

Worcestershire sauce

1 ¼ cups

Uncooked white rice

2 ½ cups

Chicken Broth

¼ tsp

Cayenne pepper



1.                    Heat 1 tablespoon of olive oil in a large heavy pot. Season the sausage and chicken with the Cajun seasoning.

                Sauté sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon olive oil and

                Sauté chicken pieces until lightly browned on all sides. Remove with slotted spoon and set aside.

2.                    In the same pot, sauté onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes and

                season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and cayenne pepper.

                Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.

3.                    Stir in the rice and chicken broth. Bring to a boil, reduce heat and simmer for 25 minutes or until liquid is absorbed.


Tip:  If you cannot find Andouille sausage, use any spicy kielbasa type sausage.