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Test Kitchen Approved

Crispy Rice Jambalaya with Chive Corn Muffins

Recipe By Savory Spice Test Kitchen

Prep Time

0 Hours 0 Minutes

Cooking Time

0 Hours 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...

    View full details
  • 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.