10/23/2026
To the Reids, Jambalaya isn’t just a seasonal dish - it’s a year round family favorite.
From eating his grandmother’s rendition around the supper table in Amite, Louisiana to making it with Jeanne for football games or family get-togethers, the dish will always be what he considers a staple.
Billy’s take is pretty simple, but he encourages you to add whatever your heart desires: Andouille sausage, pork, the works.
RECIPE —
Chicken, Sausage & Ground Pork Jambalaya
Adapted from Emeril Lagasse’s Louisiana Real & Rustic
Servings: 10–12
Equipment: Large cast-iron Dutch oven or heavy-bottomed pot
Ingredients:
- 1 whole chicken, deboned, meat cut into 1-inch pieces
- ½ lb ground pork
- 1 lb andouille or smoked sausage (whichever you prefer), sliced ¼-inch thick
- 3 cups chopped onions
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 3 cups uncooked medium-grain white rice
- 6 cups water or chicken broth
- ½ cup vegetable oil (adjust according to fat rendered from pork and sausage)
- 3 teaspoons salt, adjusted to taste
- 1¼ teaspoons cayenne pepper
- 3 bay leaves
- 1 cup chopped green onions
Enjoy!
