Sunday, March 2, 2014


For this year's Mardi Gras, I decided to try my hand on making Jambalaya. This recipe is based loosely on recipes by Emeril Lagasse (a celebrity chef from Massachusetts) and my Aunt Mary (born and raised in Louisiana).

Most of the ingredients I used were organic. The chicken and sausage are from Applegate; the vegetables are from Green Yums. Both are NJ-based companies... hence the title "Jersey Jambalaya."

This is a great recipe to use up leftover meats and veggies (I threw in some cooked carrots I have left over... although I will acknowledge using veggies that are not in the Holy Trinity makes it more Jersey than New Orleans). And although I have brown rice listed, most recipes call for white. What I'm trying to say is that it's hard to miss this one up.

Laissez les bons temps rouler!



  • 2 cups of brown rice 
  • 4 cups of chicken stock 
  • 2 cups of water 
  • 1 package of andouille sausage (12oz)
  • 1 package of chicken strips (8oz)
  • 1/2 lb sea scallops or deveined shrimp
  • 1 large white onion, diced 
  • 1 large bell pepper, diced 
  • 1 bunch of scallions or two celery stems, chopped 
  • 2 Tablespoons of butter 
  • 1 can of diced tomatoes  (14-16oz)

Seasoning mix
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon of chopped bay leaves 
  • 1 teaspoon salt 
  • 1 teaspoon pepper 
  • 1/2 teaspoon hot paprika 
  • 1/2 teaspoon cayenne pepper  


  • Melt butter in a dutch oven. 
  • Add onion, scallions, and peppers to pot. 
  • Saute until onions are golden and translucent. 
  • Add tomatoes, seasonings, chicken, sausage, water, broth, and rice. 
  • Stir until well mixed. 
  • As you can see, it will look very soupy.

  • Put the lid on the dutch oven. 
  • Bake at 375ยบ for 25 minutes. 
  • Stir. 
  • Bake for 25 more minutes. 
  • Stir and add scallops. 

    • Bake for 10 additional minutes. 
    • Serves 6 hungry revelers.
    NOTE: This may be a bit too much for Northern palates. If that is the case, have some extra plain rice or greek yogurt on the side to temper the spice.

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