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Johnson Estate Winery


Recipe Date:
November 12, 2023
Cook Time:
Imperial (US)
Whether Creole or Cajun, Jambalaya is comfort food in a bowl. With a base of rice, your choice of the proteins and the level of heat.
  • 2 tbsps olive oil
  • 10 ozs Andouille sausage
  • 1 tbsp Cajun seasoning - a mixture of paprika, chives, thyme, cumin
  • 1 lb boneless chicken breasts, cut into 1
  • 1 onion, diced
  • 1 small green bell pepper, diced
  • 2 stalks celery, diced
  • 3 garlic cloves, minced
  • 16 ozs crushed Italian tomatoes
  • 1/2 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 1 1/2 tsps salt
  • 1/2 tsp hot pepper sauce
  • 2 tsps Worcestershire sauce
  • 1 tsp file powder/arrowroot/cornstarch (may be omitted)
  • 1 3/8 cups uncooked white rice
  • 2 1/2 cups chicken broth
  • 1/2 cup chopped and cooked okra (optional)

1. Season chicken pieces and sliced Andouille sausage with Cajun spices and then sauté them, sequentially, in olive oil until browned. 
2. Remove the meats and then add sauté onion, bell pepper, and garlic until tender.
3. Stir in the crushed tomatoes and season with red pepper, black pepper, salt, hot pepper sauce, Worcesterhire sauce and the file powder.
4. Add the cooked chicken and sausage back into the pan and cook for ten minutes. 
5. Stir in the uncooked rice and chicken broth.
6. Bring to a boil and then reduce heat and simmer for 20-25 minutes or until the liquid is absorbed. 
7. May be served with shrimp and a sprinkle of chives or parsley.

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