Clyde’s Jambalaya

Jambalaya 3 It's almost Mardi Gras season which makes the perfect excuse to make up a batch of this classic cajun comfort food.  Plus, it will help keep you warm during the last cold days of winter/early spring! Jambalaya 1 Clyde made up a batch the other day for our work crew, and it received rave reviews.  It's easy to customize, and his version isn't too spicy either.  Feel free to mess around with the quantities of each of the spices in your rub to give this dish more heat, or spice up each bowl with a hot sauce of your choice served on the side.  Also, Clyde often uses Courtois to make his jambalaya, but it's just as tasty if you use Dry Creek instead. Jambalaya 4 The recipe below doesn't use any shrimp, but you can certainly add it in if you want.  We like it with or without the shrimp, so it's entirely up to you.  If you want to add it in, add uncooked shrimp to the pot just in the last 15 minutes or so of cooking and serve soon after the shrimp of cooked through - adding the shrimp in too early will cause them to be overcooked and rubbery in texture (yuck!). Jambalaya 2 This isn't a quick meal to make, but it serves a whole bunch of people.  So if you have a 'krewe' to feed, you'll love this - make it up a day or so in advance, then reheat and toss it in a crock pot to keep warm during the party.  Another added benefit is that this is fairly healthy as long as you don't just eat the Andouille sausage and nothing else.  This is so tasty though that you will want to scarf down everything in it, and possibly go back for seconds. Jambalaya 5 And possibly go back for thirds.  And fourths. 🙂  Enjoy!
Clyde's Jambalaya
Prep time
Cook time
Total time
Clyde's jambalaya is a favorite winter-time meal and is easily customized to use what you have on hand. Don't skip the Andouille sausage though!
Peaceful Bend Vineyard:
Recipe type: Entree
Cuisine: Cajun
Serves: 12+
  • 4 Tbl ground cayenne pepper
  • 4 Tbl ground black pepper
  • 4 Tbl ground white pepper
  • 2 Tbl salt
  • 5 pound pork roast, cut into 2-inch slices
  • 6 chicken thighs
  • 1 package Andouille sausage, sliced into 1-inch pieces
  • (optional) 1 pound uncooked shrimp
  • 3 Tbl olive oil
  • 3 medium onions, chopped
  • 5 cloves garlic, minced
  • 1 head of celery, chopped into ½-inch pieces
  • 3 bell peppers, de-seeded and chopped into 1-2 inch pieces
  • 6lb 6oz can (#10 or industrial size can) diced tomatoes
  • ½ Gallon + 1 quart stock (we use homemade smoked turkey stock)
  • ½ bottle Courtois wine
  • 2 cups uncooked rice
  • 12 oz can tomato paste
  1. In a small bowl or ziplock bag, mix together the ground cayenne, black, and white pepper with the salt.
  2. Rub the chicken thighs and each of the pork roast slices with the seasonings. Grill until the meat is thoroughly cooked. Once cooked, cut the pork slices into ½-inch pieces and shred the chicken.
  3. In a large stock pot, heat olive oil over medium-high heat. Add the chopped onions and cook until the edges are translucent. Add the garlic and saute one minute more.
  4. Add the chopped celery and chopped green peppers to the stock pot and saute until tender.
  5. Add the can of diced tomatos (juices and all), Courtois, and the Andouille sausage to the stock pot. Bring everything to a boil, lower the heat to medium-low and simmer for up to 30 more minutes, stirring occasionally.
  6. Meanwhile, in a separate pot, cook the rice in the ½ gallon stock until cooked through.
  7. Add the rice and tomato paste (plus the shrimp if you are using) to the stock pot and cook another 15 minutes. (Continue cooking if needed to completely cook the shrimp.)
To make a spicier rub, replace some of the ground black pepper with cayenne and white pepper. I used a little bit of sliced lettuce leaves for a garnish. You could also garnish with celery leaves, or just 'leaf' it alone with no garnish.