Before this I had never had homemade Jambalaya from scratch, but I had to try out this recipe from The Messy Baker, with a few adaptations. It took a long time to prep and make, but was absolutely worth it!


  • DSC_09003 tbs. olive oil
  • 2 chicken breasts, cut into bite-size chunks
  • 4 andouille sausages, cut into bite-sized rounds
  • 1 onion, chopped
  • 2 ribs of celery, chopped
  • 2 green bell peppers, chopped
  • 1 red bell pepper, chopped
  • 2 cloves of garlic, minced
  • 1/4 cup of all purpose flour
  • 14 oz of diced tomatoes
  • 8 oz of tomato paste
  • 3 cups chicken broth
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp corriander
  • 1 tbs chili powder
  • 2 tsp worcestershire sauce
  • several dashes of hot sauce
  • 2 cups cooked rice


  1. DSC_0901Place a large pot over medium high heat and add the olive oil.
  2. Add the chicken and cook for 3-4 minutes until slightly brown.
  3. Add sausage and cook for another 2 minutes.
  4. Add onion, celery, green pepper, red pepper, and garlic. DSC_0902Saute for for 5-6 minutes until veggies become tender.

    Sprinkle the flour over the pan and cook for 1-2 minutes.

  6. Stir in tomatoes, tomato sauce, and chicken stock.
  7. Add the cumin, chili powder, cayenne, and corriander.
  8. Stir in worcestershire and hot sauce. Bring the mixture to a boil, then turn back the heat to low.
  9. Cover the pot and let simmer for 45 minutes, stirring occasionally.
    Pour over cooked rice and enjoy!