Justin Wilson Jambalaya Recipe – A True Cajun Classic
If you love hearty, flavorful Southern food, there’s nothing quite like Justin Wilson’s Jambalaya recipe. Justin Wilson, the legendary Cajun chef, humorist, and TV personality, brought the rich traditions of Louisiana cooking to kitchens across America. His jambalaya isn’t just a meal — it’s a celebration of flavor, community, and Cajun heritage.
In this article, we’ll walk you through the authentic Justin Wilson Jambalaya recipe, along with tips, ingredient swaps, and serving suggestions. By the end, you’ll be cooking like a true Cajun and saying, “I gar-on-tee!”
A Little History About Justin Wilson and Jambalaya
Justin Wilson wasn’t just a chef — he was a storyteller. Born in 1914 in Roseland, Louisiana, he combined his background in safety engineering with a deep passion for Cajun cooking. His cooking shows in the ’80s and ’90s were filled with humor, thick Cajun dialect, and recipes passed down through generations.
Jambalaya, a one-pot rice dish, has deep roots in Louisiana. It’s a flavorful blend of French, Spanish, and West African influences, with local Cajun and Creole twists. Wilson’s version is unapologetically Cajun — spicy, hearty, and full of smoky meats.
Why You’ll Love Justin Wilson’s Jambalaya Recipe
- One-Pot Wonder – Less cleanup, more flavor.
- Deep Cajun Flavor – The trinity of onion, bell pepper, and celery makes the base irresistible.
- Flexible Ingredients – Can be made with chicken, sausage, seafood, or all three.
- Feeds a Crowd – Perfect for gatherings, tailgates, or Sunday family dinner.
Ingredients for Justin Wilson’s Jambalaya
Here’s what you’ll need for an authentic pot of Justin Wilson Jambalaya (serves about 6–8):
Meats
- 1 pound smoked sausage (andouille preferred), sliced into rounds
- 1 pound boneless chicken thighs or breasts, cut into bite-sized pieces
- ½ pound tasso ham or thick-cut smoked ham, diced (optional but authentic)
Vegetables (The Cajun Trinity)
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 stalks celery, chopped
Other Ingredients
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil or bacon drippings
- 1 can (14.5 ounces) diced tomatoes with juice
- 4 cups chicken stock (low sodium)
- 2 cups long-grain rice
- 2 teaspoons Cajun seasoning (or to taste)
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (adjust for heat preference)
- 2 bay leaves
- Salt and black pepper, to taste
- 2 green onions, chopped (for garnish)
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions for Justin Wilson Jambalaya Recipe
1. Prepare the Meat
In a large heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat. Add the sausage and cook until browned on both sides. Remove with a slotted spoon and set aside. Repeat with chicken pieces until golden brown — this adds depth to the flavor.
2. Build the Flavor Base
In the same pot, add the chopped onion, bell pepper, and celery. Sauté for about 5 minutes until softened and fragrant. Stir in the garlic and cook for another minute.
3. Add the Seasonings
Sprinkle in Cajun seasoning, paprika, cayenne, and a pinch of salt and pepper. Stir well so the spices coat the vegetables evenly.
4. Combine the Ingredients
Return the sausage and chicken to the pot. Add diced tomatoes, tasso ham (if using), bay leaves, and chicken stock. Stir to combine.
5. Add the Rice
Stir in the rice, making sure it’s evenly distributed. Bring the mixture to a boil.
6. Simmer to Perfection
Reduce heat to low, cover, and let simmer for about 25–30 minutes. Avoid lifting the lid often — you don’t want to lose steam. The rice should absorb all the liquid and become tender.
7. Fluff and Serve
Remove from heat and let sit for 5 minutes. Fluff with a fork, remove bay leaves, and garnish with green onions and parsley.
Tips for the Best Justin Wilson Jambalaya
- Use Andouille Sausage – This gives the best smoky, authentic Cajun flavor.
- Don’t Stir Too Much – After adding rice, stirring can make it gummy.
- Adjust the Heat – Justin liked it spicy, but you can tone it down for mild palates.
- Make Ahead – Jambalaya often tastes even better the next day.
Ingredient Variations
Justin Wilson’s jambalaya is versatile. Try these swaps:
- Seafood Jambalaya – Add shrimp or crawfish tails in the last 5 minutes of cooking.
- Vegetarian Jambalaya – Use vegetable broth and add mushrooms, zucchini, and okra.
- Turkey Sausage – For a lighter version.
What to Serve with Justin Wilson Jambalaya
While jambalaya is a complete meal on its own, you can serve it with:
- Cornbread or French bread
- Collard greens
- Fried okra
- Simple side salad
Storing and Reheating
- Fridge – Store in an airtight container for up to 4 days.
- Freezer – Freeze in portions for up to 3 months.
- Reheat – Add a splash of broth or water and warm gently on the stove or in the microwave.
Nutrition Information (Approximate per serving)
- Calories: 420
- Protein: 26g
- Carbs: 38g
- Fat: 18g
- Fiber: 3g
- Sodium: 980mg
Final Thoughts on Justin Wilson’s Jambalaya Recipe
Cooking Justin Wilson’s Jambalaya recipe isn’t just about making dinner — it’s about honoring a Louisiana legend. Every bite is filled with smoky sausage, tender chicken, seasoned rice, and a symphony of Cajun spices. Whether you’re cooking for family, friends, or a big neighborhood gathering, this jambalaya will have everyone coming back for seconds.
So, put on a pot, turn up some Zydeco music, and as Justin would say with a smile:
“I gar-on-tee, you gonna love dis one!”
