Crispy Rice Jambalaya with Chive Corn Muffins
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Test Kitchen Approved Recipe

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

6 servings

Cook: 45 min


  • 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)
  • 1/2 cup shredded sharp cheddar cheese
  • 2 Tbsp. Freeze Dried Chives
  • For Jambalaya

  • 2 1/2 cups chicken broth
  • 2 cloves garlic, minced
  • 2 tsp. plus 1 Tbsp. Cajun Blackening
  • 1 1/4 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

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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: 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.

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