Game Day Jambalaya

Game Day Jambalaya

Prep Time


Cook Time




Rib-sticking comes to mind when you savor the delicious combination of full-flavored ingredients in this hearty Louisiana specialty.

This recipe courtesy of Hormel and the Culinary Institute of America.


  • 1 pound andouille sausage or smoked sausage, diced
  • 1 pound boneless chicken thighs, diced
  • 1 Spanish onion, diced
  • 1 cup celery, diced
  • 1 cup green bell pepper, diced
  • 3 tablespoons garlic, chopped
  • 4 cups long grain rice
  • 8 cups chicken stock
  • 1 tablespoon dried oregano
  • 1 tablespoon Kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon hot sauce


  • 1 In a large pot, sauté the sausage and chicken.
  • 2 Remove from pot.
  • 3 Add onion, celery, peppers and garlic to the pot. Cook until onions are translucent.
  • 4 Add the sausage and chicken back to the pot. At the same time, stir in the oregano, Kosher salt, black pepper and hot sauce.
  • 5 Add the rice and the chicken stock.
  • 6 Stir the mixture every couple of minutes to prevent sticking.
  • 7 Cook for 20 minutes until the rice is cooked.


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