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Uncle Ben's Jambalaya

If you are in the sales world, you know what I mean about good checks and bad checks. If you are a regular at Friday Night Porch Party, you can probably guess when I’ve had a bad check for the month by what is on the menu. Uncle Ben’s Jambalaya is a bad check dish. It inexpensively feeds a ton of friends. Sadly, I’ve used the recipe for so many years I don’t even remember its origin, but I wanted to be sure to include it for those who might experience a bad check month. Don’t let money be a reason to not entertain. Friends aren’t coming over to judge what you’re cooking. They’re coming because they love you and enjoy your company.

Uncle Ben's Jambalaya


1 pound package crawfish tails, drained and rinsed or medium shrimp, peeled and deveined

2 pounds of any cut boneless chicken (I prefer thighs)

1 pound link sausage, diced

1 cup onions, diced

1 cup celery, diced

1 cup bell pepper, diced

3 cloves minced garlic

1/3 cup olive oil

2-3 fresh chopped tomatoes

3 bay leaves

1 teaspoon cayenne pepper

1 tablespoon Old Bay seasoning

2-3 good dashes of hot sauce

6 cups chicken broth

3 boxes Uncle Ben Wild Grain Rice


In a Dutch oven, cook the meats in the olive oil until done. With a slotted spoon, remove the meats to a platter to add back later. Sauté the onions, celery, and bell pepper until tender. Add more olive oil if needed. Add tomatoes and garlic and cook about 5 more minutes. Add in the remaining ingredients including the rice seasoning packets. Bring to a simmer and cook until most all of the liquid is absorbed. Fold back in the cooked meats.

FNPP Uncle Ben's Jambalaya
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