Me-oh My-uh Jambalaya Recipe

Name: Me-oh My-uh Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound andouille sliced 1/4 in. bites; 2 tablespoon parsley leaves chopped; 2 tablespoon corn oil or butter; 3 cups long grain rice washed; 6 cups chicken broth; 2 tablespoons worcestershire sauce; 1 teaspoon thyme 3 sprigs of fresh is better; 1 teaspoon salt; 1 teaspoon garlic minced; 1/2 teaspoon cayenne pepper; 1 teaspoon black pepper; 1/2 cups scallions, spring or green onions diced; 2 cups celery diced; 2 cups onions diced; 1 pound chicken thighs, boneless, skinless skinned, boned, diced bite size; 1 tablespoon cajun seasoning

Servings: persons

1 pound andouille sliced 1/4 in. bites
2 tablespoon parsley leaves chopped
2 tablespoon corn oil or butter
3 cups long grain rice washed
6 cups chicken broth
2 tablespoons worcestershire sauce
1 teaspoon thyme 3 sprigs of fresh is better
1 teaspoon salt
1 teaspoon garlic minced
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 cups scallions, spring or green onions diced
2 cups celery diced
2 cups onions diced
1 pound chicken thighs, boneless, skinless skinned, boned, diced bite size
1 tablespoon cajun seasoning

1
Sprinkle cajun season on chicken meat and toss, set aside.
2
Pour oil in cast iron dutch oven (6 to 7 qts.)
3
or similar sized pot, heat oil on med/hi.
4
Add andouille and saute.
5
add chicken, cook for 10 minutes or until the chicken is done.
6
Scrape the bottom of the pot to remove all the graton, the little dregs that flavor the rice and give it its distinctive rustic brown color.
7
Add onions and celery, cook 5 mins., again scraping the bottom to loosen all that flavor, then add all spices, worcestershire, and cook 5 minutes more.
8
When onions look cooked, add g. onion, and the chicken stock.
9
Turn heat to HI, bring to a boil, then cook at a rolling boil for 10 minutes.
10
Add rice, stir to make sure you incorporate rice and it doesn't get stuck on the bottom.
11
Turn down a bit to med/hi, cover with lid, and cook for about another 10 minutes stirring occasionally.
12
Turn heat down to low simmer and cover with tight fitting lid.
13
Let sit for 25 minutes without opening lid.
14
I finish mine off in the over for about 20 to 30 minutes at 300.
15
To finish, give it a stir and re-cover over with lid to let it cool a bit and absorb all the juices.

1436

kcal

Calories

Fat

129

Carbs

152

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound andouille sliced 1/4 in. bites, 2 tablespoon parsley leaves chopped, 2 tablespoon corn oil or butter, 3 cups long grain rice washed, and more.

Yes, Me-oh My-uh Jambalaya falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Me-oh My-uh Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions