We have another great recipe from Mr. Justin Wilson! Today, let’s cook up his Eazy Chili Jambalaya using leftover or canned chili and store-bought picante sauce for a quick, lip-smackin’ good dinner!
———
Justin Wilson’s Eazy Chili Jambalaya
A down-home, one-pot wonder with a Cajun kick—I gaaah-ron-tee!
SERVINGS: 6-8
PREP TIME: 15 minutes
COOK TIME: 1 hour, 30 minutes
TOTAL TIME: 1 hour, 45 minutes
Ingredients
- 2 cups of canned cooked chili
- 3 cups of uncooked long-grain rice
- 1 cup mild picante sauce
- One 12-ounce bottle of nonalcoholic beer
- 2 teaspoons of salt
- 1 cup of water
Cooking Instructions
- Mix all the ingredients together in a 3-quart pot. Cook over a medium fire until most of the liquid is gone.
- Place the lid on the pot and reduce the fire to a simmer.
- Stir frequently and cook until the rice is done.
- Reduce the fire to its lowest setting and let cook for 30-45 minutes without lifting the lid.
———
Justin Wilson’s videos are brought to you by Lehman’s On the Square.
Related Stories
Justin Wilson’s Apple Cobbler is pure Southern comfort—sweet, spiced, pecan-crusted, and baked until bubbly and golden. It’ll knock your socks off, I garontee!
“We’re now at again another record high, $221.51 per hundredweight for steers for 2025.”
This quirky twist on Southern potato salad (without potatoes) skips the spuds but keeps all the flavor! You’ll love this classic Justin Wilson recipe.
Cooked low and slow with wine, garlic, and just enough cayenne to make ya sweat a little—I gar-on-tee Justin Wilson’s Crawfish Maque Choux recipe will have you comin’ back for seconds (and thirds)!
Stuffed with garlic, peppers, and good ol’ Cajun flavor, this pork roast is so tender it’ll fall off the bone before you can say, “I gar-on-tee!”
Justin Wilson’s Shrimp and Macaroni Casserole features bold, Cajun spice and big flavors—you’ll love this easy, crowd-pleasing dish.
Slow-simmered Cajun beans cooked in corned beef stock for rich, Southern flavor—just like Justin Wilson used to make.
A rich, flavorful stock made by simmering corned beef with Cajun seasonings. Justin Wilson’s Eazy Corned Beef Stock recipe adds depth to beans, stews, and classic Southern dishes.
Cheesy, shrimp-stuffed, and full o’ Cajun flavor— Justin Wilson’s Asparagus and Shrimp Casserole recipe will have you sayin’ “I’m glad to eat you, I garontee!” with every bite.
