How to Cook Authentic Jambalaya for 16 People

by Nicholas Charalambous

This is my cajun wife's family recipe great for anyone who wants to eat like a coon ass


  • 1 ½ pound chicken, cooked
  • 1 ½ pound andouille sausage
  • 2 stalks celery
  • 1 bell pepper
  • 4 Cups Zatarains rice
  • 8 Cups Chicken broth
  • 2 Tablespoons Tony's
  • 3 Pounds Onions
  • Instructions

    Step 1

    Chop your andouille and sautée inside an extra-big pot.. Do not worry if there is "burned" juices and fats on the bottom of the pot during this process. Drain any excess fat. Remove from pot.

    Step 2

    Chop your onions (start with half the depth of your pot), melt slowly, 1 hour or more, on moderate heat, stirring occasionally. To intensify browning, press onions in a tightly packed layer.

    Step 3

    Chop bell pepper and celery and add to the onions with a small ladle of broth to aid in cooking. Keep browning the onions (45 to 1 hour) until caramelized and right color is obtained. Dark is better.

    Step 4

    Add equal parts cooked andouille, smoked sausage, and pre-bought roasted chicken to the pot. (You can boil your own chicken and use the stock for the jambalaya.) Stir together well.

    Step 5

    Add the rest of your stock and the water to the pot and bring to a boil! (Make sure it's exactly two cups for every one cup of rice.)

    Step 6

    Stir well and bring to boil, uncovered for 5-6 minutes, and stir well, making sure you bring the rice from the bottom to the top. Season to taste with salt, black pepper and cajun seasoning.

    Step 7

    Take down the heat to the lowest setting, cover the pot and set aside for exactly 30 minutes. Serve with hot sauce.