Justin Wilson Jambalaya Recipe

Justin Wilson was a famous Cajun chef known for his humor and love for Louisiana cooking.

He brought the flavors of the South to kitchens all over the country with his public television shows called Louisiana Cooking’ and Cooking’ Cajun in the early 1970s.

People loved him for his personality, his easy way of explaining recipes, and his famous catchphrase, “I gar-on-tee!”

His jambalaya recipe is full of bold flavors and is a true taste of Southern comfort food. It combines meat, rice, and spices in a way that is both simple and delicious.

The balance of ingredients gives it a rich and hearty flavor that keeps the Louisiana spirit alive.

I found this recipe through his shows, and it quickly became a favorite. It’s surprisingly simple to enjoy authentic Cajun jambalaya.

Today I will share this copycat Justin Wilson Jambalaya Recipe, and with this recipe, you can enjoy a flavorful, comforting meal that feels like Louisiana right at your table.

What Is Jambalaya?

Jambalaya is one of the best-known dishes from Louisiana. It’s a hearty meal made with rice, meat, and vegetables cooked together in one pot.

The word “jambalaya” likely comes from a mix of Spanish and French influences, just like the culture of Louisiana itself.

Jambalaya is very flexible. There are two main types. Red jambalaya has tomatoes. Brown jambalaya does not. Justin Wilson made brown jambalaya.

Different regions in Louisiana have their own versions, but the core idea stays the same.

The base of this dish always includes the “holy trinity” of Cajun cooking – onion, bell pepper, and celery.

From there, cooks add chicken, sausage, shrimp, or other meats with rice and seasonings. Everything simmers together until the rice soaks up the flavor.

What Makes Justin Wilson’s Jambalaya So Special

Justin Wilson knew how to balance flavors just right. His jambalaya recipe uses the perfect amount of meat, rice, and spice. He didn’t make things too complicated.

Wilson worked with simple ingredients that anyone could find. This made his cooking easy for regular people to do at home.

The meat choice matters a lot in his recipe. He used andouille sausage for that smoky taste. The chicken adds a mild flavor that balances the spicy sausage.

Wilson kept the seasoning just right – not too hot, not too mild. His recipe lets you taste every ingredient clearly.

What truly makes this jambalaya different is the texture and flavor of the rice. It’s not mushy or dry. The grains stay separate but tender.They soak up the chicken broth and all those cooking juices.

Wilson’s method keeps true Louisiana flavors alive. He cooked with respect for tradition but kept things simple enough for anyone to try.

Justin Wilson Jambalaya Ingredients

• Rice (about 2 cups uncooked basmati or long-grain white rice) – Long-grain rice is ideal because it absorbs liquid without becoming mushy, keeping each grain separate and fluffy. Avoid instant or short-grain rice.
• Andouille Sausage (2 pounds) – This smoked, spicy sausage gives jambalaya its signature flavor. Substitute with regular smoked sausage or kielbasa if needed, though the authentic smoky heat may be milder.
• Chicken (2 pounds, cut into chunks) – Boneless chicken thighs are preferred for moist, tender pieces. Chicken breasts or turkey can work but require careful cooking to prevent drying out.
• Yellow Onion (1 large, chopped) – Yellow onions bring natural sweetness and depth to the dish. White onions can substitute, but avoid red onions as they alter both flavor and color.
• Bell Peppers (2, any color, chopped) – Bell peppers provide freshness and sweetness. Green peppers offer traditional flavor, while red, yellow, or orange varieties give a milder, sweeter taste to the jambalaya.
• Green Onions (2 bunches, sliced) – Green onions, including both white and green parts, add a fresh, mild onion taste. Chives can substitute, but you may need to use a larger quantity.
• Garlic (3-4 cloves, minced) – Fresh minced garlic spreads flavor throughout the dish. Garlic powder can substitute in emergencies, but fresh garlic provides superior aroma and taste during the cooking process.
• Chicken Broth (4 cups) – Low-sodium, high-quality chicken broth cooks the rice and flavors the jambalaya. Vegetable broth or water with bouillon cubes can work, but quality affects overall taste.
• Extra Virgin Olive Oil (about 1/4 cup) – This oil sautés the vegetables, adding richness. Alternatives like vegetable oil or canola oil work, while butter slightly changes the flavor profile.
• Parsley (fresh, chopped, for garnish) – Fresh parsley adds a light, herbal flavor and visual appeal at the end. Dried parsley or cilantro may be used but alter taste and appearance.
• Paprika (to taste, or cayenne for more heat) – Paprika provides color and mild spice, while cayenne increases heat. Start lightly, as you can always add more but cannot remove it.
• Shrimp (optional, about 1/2 pound) – Shrimp, peeled and deveined, is added at the end due to fast cooking. Crawfish or lobster can substitute, though shrimp is traditional and preferred.

Equipment Needed

• Large stock pot (at least 8 quarts) – Holds all ingredients
• Cutting board – For chopping vegetables
• Sharp knife – Makes cutting easier
• Wooden spoon – For stirring frequently
• Measuring cups – For broth and rice
• Small pot – To pre-cook rice
• Large skillet (optional) – For browning chicken

How to Make Justin Wilson Jambalaya

Step 1 | Prepare all ingredients

Chop the onions, bell pepper, garlic, green onions, and parsley. Cut the chicken into bite-sized pieces. Slice the sausage into rounds. Having everything ready makes the cooking process smooth and easy.

Step 2 | Cook the garlic

Pour olive oil into a large stock pot. Turn the heat to medium. Add minced garlic to the pot. Let it cook for about one minute, until its aroma fills the kitchen.

Step 3 | Cook the onions and peppers

Add chopped yellow onions and green bell peppers to the pot. Stir them well with the garlic and oil. Cook for about 5 to 7 minutes, until the onions look clear and soft.

Step 4 | Add chicken and sausage

Add the chicken and sausage to the pot. Stir everything together. Cook until the chicken is no longer pink on the outside, about 10 minutes. The sausage will also begin releasing its smoky oils.

Step 5 | Add rice

Stir in two cups of white rice. Mix it well with the chicken, sausage, and vegetables so the rice absorbs some of the flavorful oils and seasonings. Let it cook for about 2 to 3 minutes, stirring often so it doesn’t stick.

Step 6 | Add broth and spices

Pour four cups of chicken broth into the pot. Add paprika and cayenne pepper. Stir everything thoroughly, scraping the bottom of the pot to mix in all the flavors. Bring it to a boil.

Step 7 | Cook the rice

Once it begins boiling again, cover the pot and turn the heat to low. Let the jambalaya cook for 20 to 25 minutes without lifting the lid. This allows the rice to steam and absorb all the liquid.

Step 8 | Finish and serve

After 25 minutes, turn off the heat and remove the lid. Fluff the rice with a fork. Gently mix in chopped green onions and fresh parsley. The residual heat will lightly cook them. The jambalaya is ready to serve.

Tips for Making the Perfect Justin Wilson Jambalaya

• Don’t Rush the Vegetable Cooking Stage: Take time when cooking the onions, peppers, and garlic. This step builds the base flavor. Rushing it keeps the vegetables too crunchy and prevents them from releasing their natural sweetness.
• Choose Quality Andouille Sausage: The sausage greatly influences the dish. Look for authentic andouille, not just any smoked sausage. Check labels for proper spices and smoke flavor. Experiment with different brands to find a favorite.
• Layer Your Proteins Wisely: Pre-cook chicken to prevent dryness. Sausage can go straight into the pot since it’s already cooked. Add seafood at the very end; shrimp needs only 3-4 minutes, as overcooking makes it rubbery.
• Stir Gently When Adding Rice: Fold in the cooked rice carefully to avoid breaking grains or making the dish gummy. Use a large spoon, scoop from the bottom, and turn the rice gently instead of mashing.
• Let It Rest Before Serving: After turning off the heat, let the pot sit covered for 5 minutes. This allows the rice to finish absorbing liquid and the flavors to blend, improving texture and taste.

What to Serve with Justin Wilson’s Jambalaya

Justin Wilson’s jambalaya is a complete meal, but it pairs well with simple sides.

Cornbread or French bread works perfectly for soaking up the flavorful sauce.

A light green salad with a vinaigrette balances the richness of the dish.

Pickled vegetables, like cucumbers or okra, also gives a tangy contrast.

For drinks, sweet tea or lemonade complements the spices.

Storage and Reheating Instructions

Leftover jambalaya stores very well, which makes it great for meal prep. Let it cool to room temperature first, then place it in an airtight container. Keep it in the refrigerator for up to 3 days.

For longer storage, freeze in freezer-safe bags or containers for up to 2 months. Flatten the bags before freezing so they thaw faster.

To reheat, warm it gently in a pan over medium heat with a splash of broth or water to keep it moist.

You can also microwave it in short intervals, stirring each time. Avoid overheating, as that can dry out the rice.

If the mixture feels a little dry after reheating, add a spoon of olive oil or butter and stir it in. It brings back that smooth, rich texture.

Justin Wilson Jambalaya Recipe FAQs

1. Why is my jambalaya watery?

Too much liquid or not enough simmering time often causes watery jambalaya. Make sure to measure the broth correctly and cook with the lid slightly cracked at the end. This lets steam escape and helps the rice absorb the remaining liquid.

2. Can I make this jambalaya less spicy?

Yes, just reduce or skip the cayenne pepper. The sausage already gives a nice smoky flavor, so the dish will still taste rich and full without being too hot.

3. Can I add other meats or vegetables?

Yes, many people mix in diced ham, turkey, or even crawfish. For vegetables, okra or zucchini work nicely. Just keep the rice-to-liquid ratio balanced so it doesn’t turn mushy.

4. How do I know when the rice is cooked perfectly?

Rice should be tender but not mushy. Most of the liquid should be absorbed. Taste a small portion to check the texture. If the rice is still firm, cover and cook a few more minutes.

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Justin Wilson Jambalaya Recipe

Yield: 6–8 servings

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Make Justin Wilson Jambalaya Recipe in just 1 hour! Enjoy this Cajun classic packed with sausage, chicken, rice, and bold Louisiana flavors.

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Ingredients

• 2 cups uncooked long-grain white rice (or basmati)
• 2 pounds andouille sausage, sliced into rounds
• 2 pounds boneless chicken thighs, cut into chunks
• 1 large yellow onion, chopped
• 2 bell peppers (any color), chopped
• 2 bunches green onions, sliced (white and green parts)
• 3–4 cloves garlic, minced
• 4 cups low-sodium chicken broth
• ¼ cup extra virgin olive oil
• 1 tablespoon paprika (or to taste)
• ¼ teaspoon cayenne pepper (optional, for more heat)
• ½ pound shrimp (optional, peeled and deveined)
• ¼ cup fresh parsley, chopped (for garnish)
• Salt and black pepper to taste

Instructions

1. Chop the onions, bell pepper, garlic, green onions, and parsley. Cut the chicken into bite-sized pieces. Slice the sausage into rounds. Having everything ready makes the cooking process smooth and easy.
2. Pour olive oil into a large stock pot. Turn the heat to medium. Add minced garlic to the pot. Let it cook for about one minute, until its aroma fills the kitchen.
3. Add chopped yellow onions and green bell peppers to the pot. Stir them well with the garlic and oil. Cook for about 5 to 7 minutes, until the onions look clear and soft.
4. Add the chicken and sausage to the pot. Stir everything together. Cook until the chicken is no longer pink on the outside, about 10 minutes. The sausage will also begin releasing its smoky oils.
5. Stir in two cups of white rice. Mix it well with the chicken, sausage, and vegetables so the rice absorbs some of the flavorful oils and seasonings. Let it cook for about 2 to 3 minutes, stirring often so it doesn’t stick.
6. Pour four cups of chicken broth into the pot. Add paprika and cayenne pepper. Stir everything thoroughly, scraping the bottom of the pot to mix in all the flavors. Bring it to a boil.
7. Once it begins boiling again, cover the pot and turn the heat to low. Let the jambalaya cook for 20 to 25 minutes without lifting the lid. This allows the rice to steam and absorb all the liquid.
8. After 25 minutes, turn off the heat and remove the lid. Fluff the rice with a fork. Gently mix in chopped green onions and fresh parsley. The residual heat will lightly cook them. The jambalaya is ready to serve.

Nutrition Information:

Serving Size: (per serving)
Amount Per Serving: Calories: 520Total Fat: 25gSaturated Fat: 7gCholesterol: 130mgSodium: 980mgCarbohydrates: 36gSugar: 3gProtein: 35g

Justin Wilson jambalaya recipe is a flavorful dish that brings Louisiana flavors to the table. The combination of rice, meat, and spices creates a delicious balance.

Try adjusting ingredients to your liking and enjoy the process of making this classic Cajun meal at home.