Whether you’re looking for a great recipe to serve a crowd or a wonderful make-ahead meal for a weekend on a boat with a small galley or for a special treat on an overnight passage, jambalaya is the answer.
And our friend Drew Daugherty’s jambalaya is wonderful! This is one of his favorite recipes when a crowd of hungry sailors gathers – and instead of making it ahead, he just passes out a bunch of cutting boards and knives and puts everyone to work chopping. A number of times, I’ve heard people talking about making jambalaya as the highlight of a regatta!
But the great thing about jambalaya is that it’s every bit as good reheated . . . making it perfect for times when you want to make your main meals ahead of time and heat them up later. Say if you have a small boat with a mini-galley that you use for weekends (freeze it and put it in the cooler) . . . or for a great hot meal in the middle of an overnight passage.
NOTE: It’s very hard to say how many this will serve — it depends on the appetites!
Looking for a great one-pot make-ahead-and-reheat meal? Whether for a weekend on the boat, heading out on a passage, or a hearty meal on a cool day, jambalaya is great. Add some friends, music and cold beer and you’ve got a party!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Carbs (g): 23
4 tablespoons oil
1 tablespoon salt (optional)
1 bell pepper (seeded and finely chopped)
2 large onions (finely chopped)
5 stalks of celery (finely chopped)
1 bunch of green onions (green part only, finely sliced)
1 can diced tomatoes, DRAINED (or one fresh tomato diced)
1 package smoked sausage (andouille is best if you can get it), thinly sliced
2 pounds uncooked boneless chicken, diced (thighs are best)
1 ½ cups uncooked rice
4 cups chicken broth
1 can cream of onion soup
1 ½ tablespoons Drew’s Cajun seasoning
Drew’s Cajun seasoning mix — it’s spicy:
1 part red pepper (cayenne)
1 part black pepper
1 part white pepper
2 parts ground thyme
4 parts oregano
1 part garlic powder
1 part salt
In a big skillet brown the sausage on high until they have a brown crispness on them. Set aside.
In a big pot, cook the onions, bell pepper and celery in the oil over medium heat until very soft – it takes a while.
Add the spice mix, salt, chicken and sausage. Stir and cook about 5 minutes.
Add broth and rice, bring to a boil for several minutes.
Add the soup and cover pot. Turn to low and simmer until moisture is absorbed (but still a little wet) – about 20 minutes if using white rice (longer for brown).
Turn off heat and add the drained tomatoes and sprinkle the green onions on top.
Put cover back on the pot (still with stove off) and let it sit for 5 to 10 minutes.
Drew uses the extra salt; with the salt in the broth, cream of onion soup and the Cajun seasoning, I find it too salty and thus omit it.