Jambalaya, an Acadian specialty, is traditionally made in one pot using meats and vegetables. It is different from other South Louisiana dishes because the rice is not cooked separately, but is added raw to the broth to cook and absorb the flavors of the dish. If you like, you can add 1 lb. medium shrimp (peeled and deveined) about 3 minutes before adding the rice and andouille.

Like many Acadian dishes, jambalaya's complex flavors belie its humble, born-of-necessity origins.
Yield: serves 6-8


  • 3 lb. chicken, cut into pieces
  • 1 tsp. salt
  • 12 tsp. cayenne
  • 4 large cloves garlic, peeled; 2 whole and 2 minced
  • 4-5 Tbsp. vegetable oil
  • 1 cup finely chopped onion
  • 12 cup finely chopped green bell pepper
  • 2 bay leaves
  • 1 12 cups long-grain white rice, uncooked
  • 1 lb. Cajun andouille, sliced 1⁄4" thick
  • 3 cups hot Chicken Stock
  • 14 cup finely chopped scallions
  • 14 cup finely chopped parsley


  1. Season chicken with salt and cayenne. Smash whole garlic cloves with the flat side of a knife. Rub smashed garlic on chicken and discard garlic. Brown chicken in vegetable oil in a large, heavy pot over medium heat. Cook in batches to ensure even browning, adding more oil as needed. Remove chicken from pot as it browns and set aside.
  2. In the same pot, combine onions, peppers, minced garlic, and bay leaves. Cook over medium heat, stirring occasionally, until onions are golden brown, about 20 minutes. Add rice and andouille and cook, stirring frequently, until lightly browned, 15-20 minutes. Add chicken and stock and bring to a simmer. Reduce heat to low, cover, and cook until stock is absorbed, about 30 minutes.
  3. Fluff rice with a fork and adjust seasoning. Just before serving, stir in scallions and parsley.