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Katie's Creole Jambalaya

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Makes: 10 servings adjust
A traditional creole favorite made from readily available ingredients. Great dish to cook with the kids!



  • 12 pound Andouille Sausage, Sliced. If you can't find Andouille, use Polish.

Step 1

Cook off sausages until nicely browned. Reserve any fat they give off. Remove to a paper towel and save until later.


  • 1 cup Plain Flour, sifted
  • 1 tablespoon Creole Seasoning, such as Tony Cachere's
  • 1 tablespoon Canola Oil
  • 10 Chicken Thighs, You can leave skins on for more flavor or remove them for less fat

Step 2

Heat canola oil in a cast iron pot along with any reserved sausage fat. Toss seasoning in with flour and coat chicken thighs with flour. Cook thighs in the hot oil about 10 minutes to each side, or until golden brown. Remove to a paper towel and save until later. (keep them warm)

Step 3

Remove all but 1 tablespoon of the hot oil and add 1 tablespoon of the seasoned flour mixture. Cook over medium heat, stirring frequently, until it is the color of milk chocolate. Don't burn it or it will add bitterness to the dish.


  • 4 Celery Ribs, finely diced
  • 1 Green Bell Pepper, finely diced
  • 1 medium Onion, finely diced
  • 1 teaspoon Kosher Salt, If using regular salt use about half.

Step 4

Add the onion, bell pepper, and celery to the browned flour mixture (called a roux, pronounced like "rue"). Add half the salt and stir well. Cover and cook about 3-4 minutes or until onion is translucent. Add chopped garlic.


  • 2 cups Chicken Stock
  • 12 cup White Wine, or vodka or beer or rum or whatever you've got. If you prefer not to use alcohol you can omit this ingredient, but the tomato flavor will be less pronounced.
  • 1 can Canned Diced Tomatoes, 28 oz. with liquid
  • 1 teaspoon Creole Seasoning
  • 12 teaspoon Freshly Ground Black Pepper
  • 1 cup White Rice

Step 5

Add all liquids, the rice, and remaining seasonings. Bring to a boil. Return the sausage sliced and chicken thighs to the pot and cover. Place in a 350 degree oven for 30-45 minutes or until most of the liquid is absorbed.

Step 6

Serve a generous scoop of rice mixture for each diner, topped wtih a chicken thigh. Garnish with parsley if desired.
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