Justin Wilson Looking Back - Chicken Jambalaya

Cook along with Justin Wilson’s Looking Back every Saturday at 4:30 pm ET on RFD-TV

Makes 8 servings


  • Salt
  • Black Pepper
  • Cayenne pepper
  • 1 cup of cooking oil
  • 6 medium-sized onions (chopped)
  • 1 tbsp bell pepper (chopped small)
  • 1 tbsp of celery (chopped small)
  • 1/2 pound of hot smoked sausage (if desired)
  • 3 cups of long-grain rice
  • 4 cups of water
  • 1 clove of garlic (finely chopped)


**You will need a large fryer**

Cut up the chicken, wash and season it with salt and both peppers. Fry until golden brown in cooking oil over hot fire. Lower the heat and add all chopped seasoning EXCEPT for the garlic. Cook until all seasonings are clear, or onions, bell pepper, and celery are tender.

Here is where you will add the hot sausage. I think this makes a better Jambalaya.

Add rice, salt, and pepper to the chicken and seasoning. Cook slowly for about 15 minutes over low heat, stirring often. Add the water and chopped garlic, stir, and cover. Do Not Stir Anymore!

Simmer over low flame for about an hour or until the rice is done. Keep covered.


***This recipe works well with pork, duck, squirrel, rabbit, sausage, or beef***