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Authentic Cajun Chicken and Sausage Jambalaya


  • 3 lbs of andouille sausage
  • 3 lbs of pork shoulder or boston butt
  • 5 lbs of onions and bell peppers chopped
  • 3 lbs of boneless skinless chicken thighs
  • 3 bulbs of garlic minced
  • White pepper to taste
  • Black pepper to taste
  • Kitchen bouquet 1 bottle
  • Hot sauce 1/3 of a bottle
  • 8 tablespoons of salt 130 g
  • 10 liters of water
  • 20 cups of rice 4000 g


  • Brown the sausage and remove to a pan (cover with aluminum foil)
  • Cook the pork (season it with salt and pepper) and cook until the liquid is gone and pork is brown. Then remove to a pan. Be careful not to scrape the bottom of the pan.
  • Add onion and bell pepper mix to pan and cook for a few minutes.
  • Add the chicken thighs and cook until the mixture is brown and vegetables are soft.
  • Add the sausage and pork back to the pot.
  • Add the garlic, seasonings and water.
  • Bring to a boil then turn off the heat and let it cool for 20 minutes.
  • Scrape off the oil off the top and discard.
  • Bring back to a boil and add the rice.
  • Cover the pot and cook for ___ minutes or until rice is done.