The Perfect Louisiana Jambalaya

The perfect Louisiana jambalaya is hard to define.

Some people will tell you that the perfect jambalaya has to have okra, shrimp, andouille, or any number of ingredients. The truth, if you ask 10 different Cajuns how to make the perfect jambalaya, you'll get 10 different answers. With that being said, we're going to tell you how to make our version of the perfect Louisiana Jambalaya. 

What you'll need: 

• 1 pound SAVOIE'S Hickory Smoked Andouille Sausage sliced 
• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
• 4 strips thick-cut bacon chopped
• 1 tablespoon vegetable oil 
• 1 medium yellow onion diced
• 3 celery stalks diced 
• 1 green bell pepper diced
• 2 cups long-grain rice (we use Zatarain's) 
• 3 cups turkey stock (find the turkey stock recipe we use here)
• 1 teaspoon Louisiana Hot Sauce
• 1 tablespoon Tony Chachere's Original Creole Seasoning

Instructions:

1. In a large cast-iron pot (6-8 quart with a lid), heat oil over medium/high heat. Add bacon and cook until crispy. Remove the bacon from the pot, but the leave the grease. 
2. Add sausage, chicken, creole seasoning, and hot sauce. Cook until browned (about 5 minutes). Leave in the pot. 
3. Add onion, bell pepper, celery, and cooked bacon, stirring frequently, about 2 minutes or until vegetables are tender. 
4. Add rice and turkey broth, bring to a boil then reduce heat to a simmer. Cover and cook for 15 minutes or until rice is tender.  
5. Remove from heat, serve immediately. 

What else can you add to this recipe? 

You can add anything you want to this dish. There are probably some Louisianians reading that are disappointed that we didn't add certain items. That's the great thing about Jambalaya, to each his own! Here are some popular additions: 

• Shrimp
• Tomato 
• Garlic
• Paprika
• Cayenne Pepper 

How long will this keep? 

Jambalaya will typically last 2-3 days in the refrigerator.