Cajun Jambalaya

Source: Peter Jackson, Boucherie Meats

Recipe Type: | Seasons:

This recipe was demonstrated for CUESA’s Market to Table program on December 11, 2016.

Makes 4 servings


Olive oil
¼ cup chopped celery
¼ cup chopped bell pepper
¼ cup chopped onion
¼ cup sliced green onions
1 tablespoon minced Fresno chiles
2 tablespoons chopped garlic
½ cup chopped tomatoes
3 bay leaves
½ teaspoon paprika
¼ teaspoon freshly ground black pepper, plus more to taste
¼ teaspoon ground white pepper
¼ teaspoon cayenne
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh Italian parsley
4 ounces boneless, skinless chicken thigh or breast meat, diced
2 ounces tasso ham, diced
2 ounces andouille sausage, sliced
2 ½ cups chicken stock (preferably homemade)
¼ teaspoon salt, plus more to taste
¾ cup medium grain white rice
½ cup dry white wine


In a large saucepan, heat 1-2 tablespoons olive oil over high heat, then add celery, bell pepper, onion, green onion, and chile. Reduce heat to medium and cook until softened, about 5 minutes. Add garlic, tomatoes, bay leaves, spices, and herbs. Transfer the cooked vegetables and herbs to a bowl and clean the pan. Heat the pan over high heat, add 1-2 more tablespoons olive oil, and add the chicken, tasso, and andouille. Cook, stirring occasionally, until the meats are browned. Add the meats to the bowl with the vegetables.

Bring the chicken stock to a boil in another pot with ¼ teaspoon salt, if using homemade stock, and reduce to a simmer. Sauté the rice over medium heat in the same pan used for the meats for about 5 minutes, until the rice turns translucent. Deglaze with the white wine, then add the chicken stock by the ladle-full, stirring until the liquid is absorbed before adding more (as for risotto) until the rice is cooked, about 20 minutes. When rice is just tender add the meats and vegetables and combine thoroughly. Cook until meat is done, about 10 minutes more. Season to taste with salt and pepper to taste and serve immediately.

Farmers Market Ingredients