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Mother's Restaurant Jambalaya


  • 2 Oz Butter
  • 1 Cup Onion divided into 2 half cups
  • 3/4 Cup White Rice
  • 2 Cups Chicken Stock divided into 2 separate cups
  • 3 Bay Leaves Whole
  • 8 Ounces Smoked Sausage Sliced
  • 8 Ounces Chicken diced in large chunks
  • 1/2 Cup Celery diced
  • 1/2 Green Bell Pepper diced
  • 1 1/2 Tbs Garlic finely minced
  • 1 Tsp Thyme fresh, chopped
  • 1 Tsp Basil fresh, chopped
  • 1 Tsp Oregano fresh, chopped
  • 1/4 Tsp White Pepper
  • 1/4 tsp Cayenne Pepper or to taste
  • 1 1/2 Tbs Flour
  • 6 Ounces Creole Tomato Sauce
  • 1/2 Cup Green Onion Tops chopped


  1. In a medium saucepan (use a pan with a handle that can go into the oven safely), melt butter, add one half cup of onions and sauté until clear. 

  2. Add rice, 1 cup of chicken stock and 1 bay leaf. 

  3. Bring to a boil, then remove from stove and place in a 450F degree oven for five to seven minutes. 

  4. Remove from the oven and hold. Rice should be approximately half (par) cooked.

  5. In a heavy pot, cook and render fat out of the sausage. Remove sausage from the pot and sauté chicken in the rendered fat. 

  6. Sauté the rest of the onions with celery, green peppers, garlic and seasonings (thyme, basil, oregano, white pepper, cayenne pepper) in the same pot. 

  7. Dust with flour (sprinkle about 1-1/2 tbsp. on top of vegetables to thicken and flavor) and cook for five minutes. 

  8. Add remaining cup of chicken stock, cook two minutes, add sausage and chicken, par-cooked rice, Creole tomato sauce, green onions and 2 bay leaves. 

  9. Simmer for 30 minutes or less or until done, but not too dry (add a little more Creole tomato sauce if necessary). 

  10. Add salt and pepper to taste.