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Jambalaya: Old Fashion & Rustic

Spicy Jambalaya

Amelia Gray


  • 4 cups cooked chicken or 1 whole deboned cooked rotisserie chicken largely chopped
  • 1 whole kielbasa sausage thinly sliced
  • 1 lb cooked shrimp small or medium sized, peeled and de-tailed
  • 2 cans diced tomatoes
  • 1 cup uncooked rice long or short grain
  • 2 stalks celery diced
  • 2 bell peppers diced
  • 2 small onions diced
  • 3 tablespoons minced garlic 1 whole bulb or about 9 cloves
  • 1/2 cup all-flour
  • 8 cups of chicken broth
  • 1 1/2 teaspoon jambalaya spice mix
  • Olive oil enough to cover the bottom of your pan
  • 4-6 tablespoons of butter
  • 3-4 tablespoons bacon grease optional


  • Heat a cast-iron skillet over medium heat (do not grease it).
  • Add flour and cook, stir constantly, (be careful not to let the flour burn, reduce the heat if it cooking to fast) until flour turns a golden brown. It will smell similar to burnt toast. Set it aside to use later.
  • In a large stock pot heat your oil, butter, and bacon grease over medium-low heat.
  • Add onions, bell peppers, celery, and garlic; sauté until onions are soft and translucent.
  • Pull off heat and stir in cooked flour.
  • Place back onto heat then add broth, spice mix, and tomatoes.
  • Bring to a low boil, then add rice and reduce heat to low.
  • Cover and stir often (be careful, it can stick and burn easily at this stage) till rice is soft.
  • If you are using long grain rice, the rice will split at both ends forming an "x" when done. If you are using short grain you will have to taste it to see if it is soft.
  • Once your rice is cooked stir in the chicken, sausage, and shrimp. (Remember you can substitute any meat you like such as alligator, turtle, crawfish, turkey, etc. I just use these three because they are readily available here in Montana.) Ladle into bowls and serve with cheddar biscuits and Tabasco if you like it hotter.


Jambalaya Seasoning Mix:
1 teaspoons salt
2 teaspoons paprika
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon red pepper
3/4 teaspoon powdered mustard
3/4 teaspoon black pepper
1 teaspoons Italian seasoning
Mix seasoning in a small sealable jar because this will make around 6 batches of jambalaya.