Super Saint’s Mojo Jambalaya

Who Dat? Alright football fans…the baseball guy is here to bring some of his temporary mojo to the rooting interests of Saint’s fans.  As you may remember quite clearly, I posted those chicken recipes that may (or may not) have been partially responsible for the Yankee triumph this spring.  I have spent some significant time in New Orleans over the past few years and have come to love that city, it’s people and especially their food. Here is a great Super Bowl recipe for your party this weekend…whether or not you have a dawg in the fight.

Today I am posting a recipe by the late, great Maude Ancelet, a most honored and documented creator of Cajun foods.  Her recipes have been recorded by the Smithsonian to preserve the techniques of true Cajun cuisine for posterity.  I had the honor of meeting her son, Sir Barry Ancelet, a decorated scholar of Cajun and Creole traditions. I bore witness to the traditions and foods of his family at an annual party held at his home last month.  Here is  an Ancelet family recipe from Maude’s book Vivre pour Manger. If this does not bring the Lombardi Trophy to the Crescent City…not sure what will.  Geaux Saints!

Chicken and Sausage Jambalaya

3 lbs. chicken, cut up

1 lb. fresh pork sausage

1/4 c. oil

2 onions, chopped

1 bell pepper, chopped

2 stalks celery, chopped

2 garlic cloves, chopped

1 tsp. oregano

1 bay leaf

green onion tops and parsley

5 cups water

1 lb. raw rice

salt and pepper to taste

Cook chicken and sausage in oil until brown.  Remove meats from from oil and add onions, pepper, celery and garlic.  Saute well.  Add water, rice, salt, pepper.  Add the chicken and sausage. Bring to a boil, cover and reduce the heat to simmer until the rice is tender and water is absorbed.  Add green onion tops and parsley.  Keep covered and let steep awhile before serving, but do serve piping hot.


Filed under Food Writing, New Orleans, With Recipes

17 responses to “Super Saint’s Mojo Jambalaya

  1. Caroline Ancelet

    Thanks for this tribute to Maude, but I do have to make one correction. She ALWAYS said to serve everything “piping hot.” That errant “not” in the last sentence probably has her spinning in her grave. Check page 61 of her cookbook. Thanks.

    • Oops…sorry Caroline…corrected. Thanks for the pick up and of course your hospitality and for opening your home to me and my ever present camera. The photos are still being sorted through but I’ll be sure to send you some when I am finished.


  2. Peter Greene

    Is she talking about removing the sausage from the casing and then browning?

  3. Joseph B Hudson Jr

    February 3, 2010

    God bless you, Son. Miz Ancelet would be proud.

    Thought you’d like to know that they’re selling a
    Tee-shirt in “The City that Care Forgot” with a
    great take on a popular fundamentalist evangelical


    “Geaux Saints,” indeed. “ALLONS -Y !”

    JBH – in the City where Drew came out of.

  4. Not being a rice expert, do we use long rice??

  5. Sarah

    Just a tip from — the color (and flavor) jambalaya has comes from browning the meat really well, so make sure you do this in a dutch oven. This seems to work best since the meat will get a deep, rich brown color, and there will be plenty of tasty brown bits on the bottom to scrape up for flavor and color.

    And yes, Rose, use long grain.

  6. afmorgan53

    What kind of sausage? (I used cut-up sweet Italian.)
    How can you fit all of that into like what kind of pan? I had a 14″ frittata pan that I had to cover with two half-sheet pans, filling in the corners with aluminum foil!!!!!
    And, dear friend: When did the oregano and the bay leaf go in?
    Ok, whatever–it was good. Thanks. (We really liked a nice red zin with it, too) Still smilin’——–Goin’ to bed happy. You do good work.
    Alyce and Dave Morgan, Colorado Springs (

    • I wrote the recipe as it appears in the book…to maintain the charm of it’s authenticity…but…I realize that some of it may be confusing. The sausage can be any of you liking..cut up or uncased. The oregano can go in when the vegetables are sauteed and the bay leaf once the water is introduced. I would suggest cooking this in a dutch oven. Thanks.

  7. afmorgan53

    ps If you want pics, I’ve got some:) alyce/dave

  8. Jennifer Delaquil

    This is a question about the chicken. Do you use a whole chicken and cut it up? Do you use pieces like breasts and thighs with bone in and skin or do you use boneless skinless chicken breast? The later seeming less favorable. Thank you, Jen

    • Yes. Either have your butcher cut it into about 8 pieces…or of course do it at home according to how you like it. I would always use whole pieces, not just breasts for the best flavor.

  9. I found your blog through Mark Bittman’s blog and was so excited to make this easy and authentic recipe! It turned out great! Thanks for sharing!

  10. Pingback: MoJo… 2 for 2 « making SundaySauce…

  11. Too good dude! I enjoyed!!

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