Recipe courtesy of Pouchon Savion

Savion's Jambalaya

  • Level: Easy
  • Total: 1 hr
  • Active: 40 min
  • Yield: 2 to 4 servings
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1/4 cup vegetable oil

8 ounces medium-spice andouille sausage, sliced into 1/2-inch pieces 

One 8-ounce chicken leg, drumstick and thigh separated

1 cup chopped celery 

1 cup chopped yellow onion 

1/2 cup chopped red bell pepper 

1/2 cup chopped green bell pepper 

2 cloves minced garlic 

1 teaspoon dried thyme 

1 teaspoon ground file powder 

1 teaspoon black pepper 

1/4 teaspoon cayenne pepper 

Pinch salt 

1 1/2 cups chicken stock 

1 cup converted rice 

1 1/2 teaspoons Worcestershire sauce 

1 pound peeled and deveined raw shrimp (21 to 25) 


  1. Heat 2 tablespoons of the oil in a heavy Dutch oven and cook the sausage over medium-high heat until lightly browned, 3 to 5 minutes. Remove from the pan.
  2. Add the chicken pieces to the pan and cook until lightly browned, 2 to 3 minutes per side. Remove from the pan.
  3. Add the remaining 2 tablespoons of oil to the pan. Add the celery, onion, red pepper, green pepper, garlic, thyme, file powder, black pepper, cayenne and salt and saute until tender, about 5 minutes.
  4. Add the chicken stock, rice and Worcestershire sauce to the pan and stir to combine. Bring to a boil, reduce to a simmer and add the shrimp, chicken and sausage. Cook uncovered, stirring occasionally, until the rice is fully cooked and most of the liquid is absorbed, 15 to 20 minutes.