Gumbo Pot's Jambalaya

Gumbo Pot's Jambalaya

Ready in 2 hours
4.7 avg, 7 review(s) 86% would make again

Top-ranked recipe named "Gumbo Pot's Jambalaya"

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The Gumbo Pot has carried on the legacy of serving authentic New Orleans food in the Los Angeles Farmers Market since 1986. A series of New Orleans expatriates have added their touches to the menu over the years, with the main concession to LA tastes having been to make dishes equally flavorful but more healthful than traditional Cajun/Southern fare.

This recipe is for thier famous spicy rice dish with chicken and andouille sausage; smoky and hot!

"this is unreal!! Loved it. I ended up scooping some of the watery sauce out before putting the chicken in. Chicken only took about 15 minutes to cook in the sauce. Really tastey!"

- Jkcherner


Are you making this? 
2 Tablespoons garlic; minced
1 Tablespoon crushed red chile flakes
4 bay leaves
1/2 Cup canola oil
8 Ounces tomato puree
1 can tomatoes; (32-ounce) diced in puree
1 can tomatoes; (32-ounce) diced
1 Pound andouille or other hot smoked sausage
1 Quart chicken stock
4 Cups green peppers; diced
4 Cups yellow onions; diced
Cooked Rice
1 Pound chicken; boned and cubed
Salt and pepper; to taste
1/2 Cup scallions; diced

Original recipe makes 20 Servings



Preheat oven to 350 degrees F.

Saute the garlic, chiles, and bay leaves in the oil. Once the garlic is fragrant, add all the tomato products and simmer, stirring for about 45 minutes. Slice and roast the sausage for about 20 minutes. Drain the fat off. Add to the tomatoes, chicken stock, sausage, green peppers, and onions and simmer another 1 to 1-1/2 hours, add salt and pepper. The jambalaya is finished when it has thickened and turned brick color, without any more oil coming to the surface. At this point, cook a big pot of rice to mix with the sauce (equal amounts of rice to the sauce) and add any meats you want to the jambalaya sauce (chicken pieces, shrimp, alligator, veal etc.) Poach the meat in the sauce to cook it. Add scallions at the last minute for color.

To make vegetarian jambalaya, smoke the tomatoes first, in a home smoker, or place them in the oven with a pie plate of smoking chips for a 1/2-hour. This gives the sauce the same flavor as adding sausage. Then use vegetable stock instead of chicken stock and add any vegetables of your choice at the end.


Added on Award Medal

served with sweet potato chips & a corn muffin. photo by Firebyrd Firebyrd

photo by Johnnyb2317 Johnnyb2317

Calories Per Serving: 155 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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MrMonster420 4 months ago
This went over extremely well for dinner, the guests were delighted, and the kids were enjoying soaking the dinner rolls in the tastey sauce. This will be A repeater!
MauraSpeckt 1 year ago
A hit for Superbowl weekend.
maia26 1 year ago
Awesome recipe!! My whole family loved it!!
briandianecasselmeehan 1 year ago
Was a hit with the family!!!
crystalmcmartin 2 years ago
this is unreal!! Loved it. I ended up scooping some of the watery sauce out before putting the chicken in. Chicken only took about 15 minutes to cook in the sauce. Really tastey!
Jkcherner 2 years ago
Easy & delicious, we loved this! I've been to that Farmer's Market several times and this is really really close to the restaurants dish!
ThePuck 2 years ago
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