Phil Robertson’S Jambalaya Recipe

1 lb. smoked sausage, diced 2 Tbsp.

butter 1/2 cup diced onion 1 green bell pepper, diced

3 cloves garlic, minced 1 (14 oz.) can diced tomatoes, undrained 1 (8 oz.) can tomato sauce

1 tsp. salt 1/4 tsp.

black pepper 1/4 tsp. cayenne pepper

1/4 tsp. dried oregano 1/4 tsp.

dried thyme 1 bay leaf 3 cups chicken broth 2 cups uncooked long grain rice 1 lb. peeled and deveined shrimp

Phil Robertson, the patriarch of the Robertson clan on A&E’s “Duck Dynasty,” is known for his simple, down-home cooking. And what could be more down home than jambalaya? This dish is a Cajun classic, and Phil’s recipe is sure to please.

Here’s what you’ll need: 1 lb. smoked sausage, diced

1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces 1 cup uncooked rice

1 large onion, diced 1 green bell pepper, diced 2 stalks celery, diced

3 cloves garlic, minced 1 (14.5 oz) can diced tomatoes with juice 1 (8 oz) can tomato sauce

2 cups chicken broth 1 tsp. dried oregano

1 tsp. dried thyme 1/4 tsp.

Phil Robertson's Epic Jambalaya Recipe, Generosity, and How Food Can Help You Share Jesus | Ep 144

How Much Liquid Should Jambalaya Have?

Jambalaya should have enough liquid to cover the rice by about 1/2 inch. The rice will absorb the liquid as it cooks, so you don’t want it to be too soupy.

Is Jambalaya Supposed to Be Soupy?

Jambalaya is a Louisiana Creole dish of Spanish and French influence, consisting of rice, vegetables, and meat or seafood. There are many different ways to make jambalaya, but most recipes call for the rice to be cooked in a flavorful broth. This broth can be made from scratch using chicken, sausage, and/or seafood stock, or it can be made using a store-bought product like bouillon.

Once the rice is cooked in the broth, it is typically combined with sautéed vegetables (such as onions, peppers, and celery) and meat or seafood (such as chicken, sausage, shrimp, or crawfish). The dish is then simmered until all of the ingredients are fully cooked. Some people prefer their jambalaya to be on the soupy side while others prefer it to be more dry.

It really comes down to personal preference. If you like your jambalaya to have more liquid, simply add more broth when cooking the rice. If you prefer it to be less soupy, cook the rice according to package instructions (which typically results in less liquid being absorbed by the rice).

How Much Water Do You Add to Jambalaya?

Jambalaya is a rice dish that is popular in Louisiana. It is made with meat, vegetables, and spices. The amount of water you add to Jambalaya depends on the type of rice you are using.

If you are using white rice, you will need to add 2 cups of water for every 1 cup of rice. If you are using brown rice, you will need to add 3 cups of water for every 1 cup of rice.

Phil Robertson'S Jambalaya Recipe


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Miss Kay’s recipes are some of the best in the business. She has a way with words and knows how to make her dishes taste amazing. Her blog is full of great tips, tricks, and ideas for anyone who loves to cook.

Louisiana Jambalaya Recipe

When it comes to Louisiana cuisine, there is no dish more iconic than jambalaya. This rice and meat dish is a staple of Cajun cooking, and can be made with chicken, sausage, or shrimp. While the ingredients may vary, the one thing that all jambalaya recipes have in common is the flavorful rice that is cooked in a richly seasoned sauce.

If you’ve never made jambalaya before, don’t worry – it’s actually quite easy! Start by browning some chicken or sausage in a large pot. Then, add in your veggies – we like onions, celery, and green peppers.

Once the veggies are softened, stir in some rice and seasonings. We use garlic powder, cayenne pepper, thyme, and paprika to give our jambalaya its signature flavor. Now comes the fun part: adding in the liquid.

You’ll need to use a combination of chicken broth and tomato sauce to get the right consistency. Bring everything to a boil, then reduce the heat and let it simmer until the rice is fully cooked through. Finally, stir in some cooked shrimp (if desired) and serve hot!

Whether you enjoy your jambalaya with chicken or shrimp (or both!), we hope you give this classic Louisiana dish a try soon!

Jambalaya Recipe Easy

This Jambalaya Recipe is so easy, and it’s absolutely delicious! It’s perfect for a weeknight meal, and it’s also great for entertaining. And, it can be made ahead of time, which is always a bonus.

Jambalaya is a classic Louisiana dish that typically includes rice, meat (usually chicken and sausage), and vegetables (bell peppers, celery, onion). This recipe is a bit simpler, but just as tasty. I like to use shrimp in my jambalaya, but you could definitely use chicken or sausage (or both!).

The key to this recipe is the Creole seasoning. You can find this seasoning blend in the spice aisle of most grocery stores. If you can’t find it, you can make your own by mixing together paprika, garlic powder, onion powder, cayenne pepper, black pepper, and dried thyme.

To make this jambalaya recipe even easier, I like to use pre-cooked shrimp. You can usually find these in the seafood section of your grocery store. If you can’t find them already cooked, you can easily cook them yourself.

Just add some Old Bay seasoning to some boiling water and cook the shrimp for 2-3 minutes until they’re pink and opaque. This jambalaya recipe is really versatile – feel free to add in any other veggies that you like! I think it would be great with some chopped broccoli or kale added in.

And if you want to make it a bit spicier, just add some extra cayenne pepper to the mix.


This is Phil Robertson’s jambalaya recipe. It is a simple, yet tasty dish that can be made in under an hour. The ingredients are: 1 lb of sausage, 1 lb of chicken, 1/2 lb of shrimp, 1 cup of rice, 1 onion, 1 green pepper, 1 celery stalk, 2 cloves of garlic, 1 28 oz can of diced tomatoes, 1 10 oz can of tomato sauce, 2 tsp of Creole seasoning (or to taste), and 2 bay leaves.

First, brown the sausage in a large pot over medium heat. Then add the chicken and cook until browned. Next, add the shrimp and cook for 3 minutes or until they are pink.

Add the rice and stir to combine. Then add the onion, green pepper, celery stalk, garlic cloves, diced tomatoes with their juice , tomato sauce , Creole seasoning , and bay leaves . Stir well and bring to a boil.

Reduce the heat to low and simmer for 30 minutes or until the rice is cooked through . Remove from heat and let sit for 5 minutes before serving . Enjoy!

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