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Louisiana-Style Chicken, Sausage and Pork Jambalaya
PAT DARBONNE: Jambalaya + Gumbo + Pralines
Nathan Congleton / TODAY
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I love this recipe because it is one of the top signature dishes of Louisiana. Its full of rich meats, tender vegetables and fluffy rice. The combo results in a stick-to-your-ribs meal that is sure to satisfy.


    • 1 cup oil or bacon drippings
    • 1 pound smoked sausage, diced
    • 1 pound Boston butt pork, diced
    • 1 pound boneless chicken thighs, diced
    • 1 yellow onion, diced
    • 1 green bell pepper, diced
    • 2 celery stalks, diced
    • 6 to 8 cloves garlic, minced
    • 1 bunch green onions, chopped
    • 1/2 bunch fresh parsley, chopped
    • 2 tablespoons Creole seasoning
    • 2 tablespoons browning sauce, such as Kitchen Bouquet
    • 2 tablespoons hot sauce, preferably Louisiana
    • 2 tablespoons Worcestershire sauce
    • 4 cups chicken stock
    • 6 cups cooked white long-grain rice


1. In a large black cast iron pot, add 1 cup of cooking oil or bacon drippings over high heat. Add diced sausage and cook until browned. Remove sausage and add pork. Cook until dark brown and fully cooked. Remove pork and add chicken. Cook until it's brown and cooked through.

2. Once chicken is cooked, begin adding back the pork and sausage to the pot with the chicken. At this point, let all three meats cook together until it starts sticking to the bottom of your pot.

3. Add onion, bell pepper, celery, garlic, green onions and parsley. Cook until all vegetables are translucent, about 30-40 minutes. Add the Creole seasoning. Add the browning sauce, hot sauce and Worcestershire sauce. Stir well and then add the chicken stock. Stir well again and cover. Cook on low heat for 45 minutes to 1 hour.

4. Remove from heat, add the rice, stir well and serve.

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Louisiana chef Pat Darbonne teaches Hoda how to make jambalaya

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