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Test Kitchen Approved

Crispy Rice Jambalaya with Chive Corn Muffins

Recipe By Savory Spice Test Kitchen

Cooking Time

45 Minutes

Recipe By Savory Spice Test Kitchen

Our version of red jambalaya is enhanced with Cajun Blackening Seasoning to add a warm Louisiana flair to the perfectly crisped rice.

Recipe Notes

Vegan: Omit cheese in the cornbread recipe. Substitute andouille with a vegan sausage. Replace chicken stock with vegetable stock and use oil instead of butter.  

Gluten-Free: Use a gluten-free cornbread mix.


For muffins

1 (6.5 to 8.5 oz.) package cornbread muffin mix (e.g. Jiffy)

ingredients on packaged mix (e.g. egg, milk, oil)

0.5 cups shredded sharp cheddar cheese

For Jambalaya

2.5 cups chicken broth

2 cloves garlic, minced

1.25 cups long-grain white rice

12 to 14 oz. Andouille sausage, cut into 1/4-inch thick slices

3 Tbsp. vegetable oil, divided

2 stalks celery, diced

1 green bell pepper, diced

1/4 yellow onion, diced

Salt & pepper, to season

2 Tbsp. butter

1 large tomato, diced

optional garnish: Fresh chopped parsley, hot sauce

Savory Spice ingredients in this recipe

  • Freeze Dried Chives

    Chives are native to Europe and are still grown there today. Methods of freeze-drying have been perfected in the commercial production arena. The r...

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  • Cajun Blackening

    This seasoning is so tasty that whether you do a lot of Cajun style cooking or not, you'll find many ways to enjoy it. Use as a blackening or all-p...

    View full details


For muffins: Make muffins according to package directions and stir cheddar and chives into batter. Fill greased muffin tins and bake for time stated on package. If using a larger package of cornbread (12 to 16 oz.), double the cheddar and chives.  

For jambalaya: In a medium saucepan, bring chicken broth, garlic, and 2 tsp. Cajun seasoning to a boil. Stir in rice. Lower heat to a simmer, cover, and cook for 15 to 20 min., or until broth is absorbed and rice is tender. Turn off heat and let stand, covered, for 5 min. Remove lid and fluff rice with a fork to let steam escape while you prepare sausage. Toss sausage slices with 1 Tbsp. Cajun seasoning. Heat 1 Tbsp. oil in a 12-inch cast iron skillet (or other heavy-bottomed pan) over medium-high heat. Add sausage and cook 5 min. per side, or until pieces start to blacken. Transfer blackened sausage to a plate. Add celery, bell pepper, and onion to the hot skillet. Season with salt & pepper and cook for 3 to 4 min. Transfer veggies to plate with sausage. Add butter and remaining 2 Tbsp. vegetable oil to skillet and heat until butter is melted. Press cooked rice evenly into the pan and let cook undisturbed for 5 to 7 min. Use a spatula to gently lift up rice to check for desired crispness (the rice should be a light brown). Flip rice (a section at a time) to crisp the other side. Cook another 5 to 7 min. The rice will turn darker brown and may blacken in some spots. Stir in blackened sausage, veggies, and tomato. Again, press rice evenly into the pan and cook for another 6 to 7 min. Garnish with parsley and your favorite hot sauce to taste. Serve with cornbread muffins.