There are many variations on jambalaya. Our version is adapted from a recipe originally published in a 1970s Junior League cookbook in New Orleans.
By / Photography By D. Lucas Landis | October 12, 2015


Serves 10–12

In a 4-quart heavy pot, sauté the sausage until firm; remove with a slotted spoon. Add the bacon grease and sauté the minced pork in it for about 3 minutes. Add the chicken and cook through. Add the onions, green onions, peppers, garlic, bay leaf, thyme and sauté for 5 minutes. Add the rice and sauté for 3 minutes, stirring constantly. Add the tomato paste and cook for another 2–3 minutes, stirring continuously. Add the sausage, tomatoes, celery, parsley, salt, pepper, cayenne and the liquid. Bring to a boil, reduce heat, and cook slowly, covered, stirring occasionally until the rice is done, about 15–18 minutes.

Preheat oven to 350°. Transfer everything to a shallow 4-quart baking dish and stir in the shrimp and oysters. Place uncovered in the oven and cook for 20–30 minutes until the seafood is done. Stir twice while baking, using a large fork to fluff the rice and ensure the seafood is cooking evenly.

Serve warm.

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  • ½ pound andouille sausage
  • 4 tablespoons bacon grease
  • ½ pound pork chops, minced
  • 2 chicken breasts, chopped
  • 1 cup chopped yellow onions
  • 1 cup chopped green onions
  • 1 cup chopped banana peppers or red or orange bell peppers
  • 3 garlic cloves, minced
  • 1 bay leaf
  • ½ teaspoon fresh thyme
  • 2 cups long-grain rice (washed and drained but uncooked)
  • 2 tablespoons tomato paste
  • 2 cups chopped tomatoes (drained, liquid reserved)
  • ½ cup chopped celery
  • ¼ cup chopped parsley
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • Cayenne to taste (optional)
  • 3 cups liquid from the tomatoes (add chicken or vegetable broth to make up the difference)
  • 3 pounds shrimp or crawfish
  • 20 oysters
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