Ingredients Jump to Instructions ↓

  1. 1 pound boneless chicken breast, cubed

  2. 1 pound uncooked mild Italian ground sausage

  3. 1 large onion, chopped

  4. 2 stalks (about 1/2 cup) chopped celery

  5. 2 small red or green bell peppers, quartered and sliced

  6. 1/3 cup vegetable oil

  7. 2 medium tomatoes, coarsely chopped

  8. 1 can (14-ounce) chicken broth

  9. 3 cups sliced okra, fresh or frozen

  10. 2 cups fresh sliced mushrooms

  11. 1/2 teaspoon cayenne pepper or 1/2 teaspoon dried crushed hot red peppers

  12. 1 teaspoon ground black pepper

  13. 1 teaspoon ground white pepper

  14. 2 cups long grain white rice

  15. 2 cups water

  16. 1 tablespoon Worcestershire sauce

  17. 1/2 cup orange juice

  18. 1 pound precooked seafood mix (e.g. shrimp, crab, and crawfish)

  19. 1 teaspoon gumbo file

Instructions Jump to Ingredients ↑

  1. In Dutch oven over 32 coals, heat chicken and Italian sausage until cooked through, but not browned. Drain grease.

  2. In Dutch oven or another pan, sauté onion, celery, and bell peppers in vegetable oil until tender.

  3. Add sautéed vegetables, along with tomatoes, chicken broth, okra, and mushrooms, to the chicken and sausage in the Dutch oven. Mix thoroughly.

  4. Stir cayenne pepper, ground black and white pepper, rice, and water into the chicken and vegetables.

  5. Cover Dutch oven and bring jambalaya to a boil. Add Worcestershire sauce and orange juice, then reduce heat to a simmer. Cover and cook until rice becomes tender, about 20 minutes.

  6. Once rice is tender, add seafood mixture. Continue to simmer for an additional 10 minutes. Stir in gumbo filé and serve.


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