Calvin’s Jambalaya

September 11, 2016 § Leave a comment


  • 4 oz red bell pepper
  • 4 oz green bell pepper
  • 8 oz onions
  • 2 Tbsp cajun seasoning
  • 8 cloves garlic
  • 2 lbs chicken thighs
  • 1 lb andouille sausage
  • 1 lb rice
  • 8 cups chicken stock


  1.  Dice all the vegetables in about 1/4″ dice, slice the andouille into 1/4″ thick slices and cube the chicken thighs into about 1/2″ chunks.
  2. Saute the andouille sausage in oil until it starts to release some of it’s fat, then remove from the pot.
  3. Add the vegetables and saute until tender then add the seasoning and chicken and saute until the chicken about half way cooked.
  4. Then add the rice and saute until coated with oil,.
  5. Add the stock, returning the sausage to the pan, bring the stock to a boil, lower the heat, cover and simmer until rice is cooked. This should be 15 minutes.

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