Recipes

Ingredients

5 lbs pork butt or shoulder, cut into 1” cubes

3 lbs smoked sausage, sliced into ¼” rounds

2 lbs chicken thighs, boneless, cubed (optional but common in contests)

7 cups long grain rice (don’t use parboiled)

2 large onions, diced

2 bunches green onions, chopped

1 whole head of garlic, minced

3 stalks celery, diced

1 gallon chicken stock (or water with base)

½ cup vegetable oil or pork grease

2 Tbsp Cajun seasoning (Slap Ya Mama, or custom)

1 Tbsp black pepper

1 Tbsp salt (adjust to taste)

1 tsp cayenne pepper (optional for extra kick)

1. Brown the Meat

Heat oil in a large jambalaya pot. Brown pork until you get good caramelization. Add sausage and chicken, render down and stir often.

2. Cook Down Vegetables

Add onions, bell peppers, celery, and garlic. Cook until onions are translucent and browned in the pork drippings. Scrape the bottom to release the “graton” (brown bits).

3. Season

Stir in Cajun seasoning, black pepper, cayenne, and bay leaves.

4. Add Liquid

Pour in chicken stock, bring to a rolling boil. Let simmer 20–30 minutes to blend flavors.

5. Add Rice

Stir in rice evenly. Bring back to a boil, then reduce heat to low. Cover and simmer 25–30 minutes without stirring.

6. Finish

When rice is tender and liquid absorbed, cut heat. Stir in green onions and parsley. Cover and let rest 10 minutes.

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Tips from the Champs

Color is King – A winning jambalaya has a rich brown color. Get that by browning pork well and scraping the pot.

Don’t stir after rice is in – Only stir right before serving to fluff. Too much stirring makes it gummy.

Cook hot & fast early, low & slow at the end – Keeps meat tender and rice fluffy.

Feed a crowd – Jambalaya isn’t meant for 2 people. It shines in big batches.

Ingredients (serves 10–12)

1 cup vegetable oil or lard

1 cup all-purpose flour

2 lbs smoked sausage, sliced into ¼” rounds

1 whole chicken (about 4 lbs), cut up (or 3 lbs thighs/legs)

2 large onions, diced

1 bell pepper, diced

3 ribs celery, diced

6 cloves garlic, minced

10 cups chicken stock (homemade if possible)

1–2 Tbsp Cajun seasoning

1 tsp black pepper

1 tsp salt (adjust to taste)

1–2 bay leaves

½ cup green onions, chopped

½ cup parsley, chopped

Cooked long-grain rice, for serving

File powder (gumbo filé), optional for thickening/finishing

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Method

1. Make the Roux

Heat oil in a heavy pot (cast iron if possible). Slowly whisk in flour.

Cook on medium-low, stirring constantly, until you get a dark chocolate brown roux (30–40 minutes). Don’t rush — and don’t stop stirring.

2. Build the Base

Add onions, bell pepper, celery (the “trinity”) to the roux. Stir and cook until softened, 8–10 minutes. Add garlic last.

3. Brown the Sausage & Chicken

In a separate skillet, brown the sausage slices and chicken pieces. This step adds depth and keeps gumbo from being greasy.

4. Combine & Simmer

Add browned meats to the roux pot. Slowly stir in chicken stock, making sure there are no lumps. Add Cajun seasoning, salt, pepper, and bay leaves.

Bring to a boil, then reduce to a gentle simmer for 1½–2 hours, until chicken is tender and falling off the bone.

5. Finish the Gumbo

Remove chicken, shred meat, and return to pot (discard bones and skin if you like).

Stir in green onions and parsley. Simmer another 10 minutes.

6. Serve

Spoon gumbo over hot rice in a bowl. Sprinkle with a little filé powder at the table if desired.

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Champion Tips

Roux color makes or breaks it – Darker = richer flavor.

Always season in layers – Season meats, roux, and stock, not just at the end.

Let it rest – Gumbo tastes even better the next day after flavors meld.

Keep it Cajun – No tomatoes in traditional Cajun gumbo (that’s Creole style).