Chef Mike's Jambalaya 4.000
Local Living Sep 13, 2010

This is a favorite of Washington Redskins running back Clinton Portis. Chef Mike Stevenson makes it for him once or twice every other week. His version includes lots of shrimp, as Portis prefers. And the chef notes that although this recipe makes 4 to 6 "normal" servings, it yields 2 "football player" portions.

Servings: 4 - 6
  • 2 cups (12 to 13 ounces) raw yellow rice
  • 3 tablespoons vegetable oil blend, such as Smart Balance Omega brand
  • 1/2 medium sweet onion, cut into small dice
  • 3 to 4 medium cloves garlic, minced (1 tablespoon)
  • 1 rib celery, cut into small dice
  • 1 medium green bell pepper, stemmed, seeded and cut into small dice
  • 1 pound boneless, skinless chicken breast halves, cut into bite-size pieces
  • 8 ounces cooked andouille sausage links, cut crosswise into thin slices (or smaller pieces if desired)
  • 1 pound (21-to-26-count) raw jumbo shrimp, peeled and deveined
  • 2 tablespoons Worcestershire sauce
  • 1 or 2 tablespoons hot pepper sauce, preferably Louisiana Crystal
  • 8 ounces low-sodium chicken broth
  • 14 to 15 ounces (1 can) diced tomatoes, with juices
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped cilantro


Cook the rice according to the package directions.

Meanwhile, heat the oil in a large skillet or deep, wide saute pan over medium heat. When it is hot, add the onion, garlic, celery and green bell pepper. Cook for 2 to 4 minutes, stirring so the garlic does not burn. Add the chicken and sausage; cook for about 6 minutes, stirring a few times, until the chicken is no longer pink but not quite cooked through.

Add the shrimp, Worcestershire sauce and hot pepper sauce to taste; mix well and cook for about 4 minutes, until the shrimp is opaque and heading toward pink. Add the broth and cook for about 8 minutes or until the liquid has reduced by about half. Stir in the rice, tomatoes and their juices; when they have warmed through, season with salt and pepper to taste.

Remove from the heat. Stir in the parsley and cilantro. Divide among individual wide shallow bowls or plates and serve hot.

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Recipe Source

From chef Mike Stevenson, FedEx Field chef and personal chef to several Washington Redskins.

Tested by Bonnie S. Benwick.

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