A dish from Justin Wilson
Rice cooked with sausage, chicken, and tomatoes in a single pot, seasoned with Cajun spice.
Serves 6
Jambalaya is a one-pot dish, and Wilson treated it as an excuse to feed a crowd. Everything goes into the same pot, the rice absorbs the seasoned liquid, and the result is dinner with almost nothing to wash up.
Produce
Meat & Poultry
Pantry / Durable
Brown the sliced sausage and the chicken pieces in a heavy pot, then set them aside.
Cook the chopped onion and pepper in the fat until soft, then add the tomatoes and their juice and simmer for ten minutes.
Return the meats, stir in the rice and enough water to cover by an inch, and season well. Bring to a boil, then cover and cook gently.
Simmer without stirring for about twenty-five minutes, until the rice is tender and the liquid absorbed. Fluff with a fork and serve.
Adapted from The Justin Wilson Cookbook. View a published recipe at Epicurious (opens in a new tab)
A Cajun supper in Louisiana · Louisiana