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Slap Ya Momma Jambalaya
The name of this dish is an abbreviation of the not uncommon Cajunism, “Taste so good, you’d slap ya momma for a bowl.”
1 lb. Bourgeois Smoked Sausage
1 lb. Ground Meat, browned
6 chicken thighs, seasoned, baked, and deboned
1 cup of oil
1 cup of all-purpose flour
3 large onions, chopped
1 large bell pepper, chopped
2 stalks of celery, chopped
1 can of Rotel
6 cloves of garlic, peeled and chopped
3 cans of chicken broth
Parsley, chopped
Green onions, chopped
4 cups of cooked rice

1. Make a very dark roux with flour and oil 2. Add onions, celery, bell pepper and sauté until “muddy”

3. In a separate pan, brown sliced Smoked Sausage

4. Add all meats to the pot

5. Add parsley and onion tops, and water if needed

6. Add seasoning to taste and cook 15 minutes

7. Add enough rice until preferred consistency and simmer on low for 15 more minutes.

This dish is best if made a day early and stored in the fridge over night for the flavors to meld.

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