"The belly rules the mind."--Spanish Proverb

Lucile's Jambalaya Recipe

  Tried it? Rate this Recipe:


Lucile's Jambalaya image


This recipe for Lucile's Jambalaya, by , is from The Stahl O'Grady Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shelley Stahl


2-3 tbsp vegetable oil
3-4 lb boneless, skinless chicken thighs
4 cups chopped yellow onion
1 cup chopped sweet bell pepper (not green)
cup thinly sliced scallion tops
1 tbsp minced garlic
3 tbsp minced fresh parsley
cup chopped lean baked ham (about one slice inch thick ham from the deli)
1 lb lean pork, cut into inch cubes
6 smoked sausages, sliced inch thick
2 tsp salt
tsp freshly ground black pepper
tsp cayenne
tsp chili powder
2 whole bay leaves, crushed
tsp thyme
⅛ tsp cloves
tsp dried basil
⅛ tsp mace
2 cups long grain white rice
5 cups water

Before beginning, add all seasonings to a small bowl and stir thoroughly with a fork to mix.
In a heavy 7-8 quart pot or kettle, heat the oil over high heat. Brown the chicken thighs in the oil, turning frequently to ensure even browning and prevent from sticking. As the pieces brown remove them to a large platter.
When all the chicken is browned and removed, add the vegetables, parsley, ham, and pork to the pot. Reduce the heat to medium and cook, stirring frequently, for about 15 minutes, or until the vegetables and pieces of meat are browned.
Add the sausage and seasonings and continue cooking and stirring for 5 minutes more.
Add the reserved chicken parts, rice, and water, and mix gently but thoroughly.
Raise the heat to high and bring to a boil, then cover and turn heat to very low.
Cook for 35 minutes, uncovering from time to time to stir.
Remove the lid from the pot and cook for an additional 10 minutes, raising the heat to medium. Stir gently and frequently to make sure that the rice does not dry out or stick.

Personal Notes:
Personal Notes:
This is an adaptation of Lucile McCook's adaptation of a Jambalaya recipe from "The New Orleans Cookbook." This is an amazing dish to serve guests, as it is super yummy and quite impressive, while not being all that hard to make. The hardest part is being organized and getting all of the ingredients prepped and ready to go before you start cooking. This is also a fairly easy dish to increase -- as long as you have a pot big enough. I have regularly increased all ingredients by one third to serve a crowd (this JUST fits in my biggest Le Creuset pot).




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!