This is a very traditional jambalaya and you can add shrimp or okra if you wish


  • 1 small chicken cut into 2 inch pieces, rinsed and dried
  • 1/2 cup oil
  • 2 cups finely chopped onion
  • 1/2 cup chopped bell pepper
  • 1 cup chopped fresh parsley
  • 1 cup finely chopped green onion
  • 2 pounds smoked sausage sliced 1/2 inch thick
  • 3 cups long grain rice
  • 8 cups chicken stock
  • 1 Tablespoon chopped garlic
  • salt to taste
  • cayenne pepper to taste


In a heavy, high walled chicken fryer over med. heat, brown the chicken in the oil, stirring the meat around so it won't stick. After the chicken has been browned, remove it from the pot. Then add the onions, bell pepper, parsley, and green onions, and saute until the onions are clear. Stir in the sausage, rice, stock, garlic, chicken and salt and cayenne pepper. Continue cooking until nearly all the water has boiled out, then reduce the heat to low, cover and let simmer until the rice is done, about i hour. Do not lift the lid for at least one hour.

Yield: about 10 servings

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Submitted 6/13/05.
Source: Justin Wilson
Submitted By: Cindi Williams