This recipe comes from Arthur Dupre of Metairie who perfected it after cooking it for several Mardi Gras celebrations, LSU games and get togethers.

As you will see, it is a bit…well… nontraditional.  Very different from other types of jambalaya like Bubba’s, it has a distinctive flavor that your guests will remember for a long time (unless they polish off the bottle of Jack before you’re done cooking and don’t remember anything).

If you’re tired of the norm or even if you are just hungry, give it a shot… it’s great!

Ingredients
1 pkg Boneless Chicken Thighs cut into cubes
1 pkg Smoked Sausage cut into chunks
1 lb Jimmy Dean Sausages
16 oz Holy Trinity (Celery, Onion, Bell Pepper)
1 ctn Mushrooms cut in slices
32 oz Uncle Ben’s Rice (plus 1/2 cup)
1 qt Chicken Broth (Swanson’s)
1 qt Beef Broth (Swanson’s)
¼ cup Kitchen Bouquet
1/3 Bottle Jack Daniels
1 pkg River road BBQ Mix
½ cup Olive Oil

  1. Brown meat in a small amount of olive oil & remove. I like to brown the chicken & sausage separately.
  2. Sauté the Holy Trinity. Sauté until clear and translucent.
  3. Add cooked meats, both beef & chicken broth, and Jack Daniels. The Jack Daniels is for flavor, as the alcohol will cook out.
  4. Add River Road BBQ mix.
  5. Add Kitchen Bouquet as needed for color.
  6. Bring to a boil & add rice. The recipe has a ratio of 2 parts liquid to 1 part rice. Since we added Jack Daniels I like to add an additional ½ cup of rice to the 32 oz called for.
  7. Simmer for 15 minutes while continuously stirring & add mushrooms.
  8. Simmer for additional 5 minutes while continuously stirring.
  9. Cut fire & cover and let set for additional 45 minutes. The rice will surprise you how much it absorbs.

Note:
• You think that there isn’t enough rice while cooking, but it does work out after setting for the final 45 minutes.

Enjoy!