Recipe courtesy of Crescent Pie and Sausage Company
Show: Heat Seekers
Episode: New Orleans
Bad Bart's Black Jambalaya
1 hr 45 min
25 min
1 hr 20 min
12 servings
1 hr 45 min
25 min
1 hr 20 min
12 servings


  • 1/4 cup vegetable oil
  • 1 pound Louisiana smoked sausage, sliced into wedges
  • 3 ribs celery, diced small
  • 2 poblano peppers, diced small
  • 1 yellow onion, diced small
  • 1/2 pound braised pork
  • 1/2 pound boneless and skinless roasted chicken thigh meat
  • One 12-ounce can black-eyed peas
  • 4 1/4 cups stock (chicken, pork or beef)
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon cayenne pepper
  • 2 cups parboiled rice


Place a 4-gallon saucepan over medium heat. Add the vegetable oil and heat. Add the sausage and cook until it sizzles and curls. Next, add the trinity (celery, peppers and onions) and cook until golden brown. Then add the braised pork and cook 15 minutes, stirring somewhat frequently (every other minute or so).

Add the chicken, stir and cook for another 10 minutes. Add the black-eyed peas and cook another 10 minutes. Then add the stock and bring to a simmer. Add the fresh herbs and salt, black pepper, garlic and cayenne pepper. Add the rice, bring to simmer, cover, reduce the heat to low and cook until the rice is soft, about 30 minutes. Yea you got some Bad Bart's Black Jambalaya!

Cook's Note

Your stock makes all the difference, but don't forget to pay close attention to the temperature once the rice is added as to prevent the dish from being burned.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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