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Justin Wilson’s Chicken and Sausage Jambalaya

When I shared a Cajun New Year’s with you on New Year’s Day, I immediately thought of Justin Wilson. He had a cooking show on PBS in the 80’s and I really enjoyed it. He was an internationally acclaimed humorist and published four cookbooks. He had a great Cajun accent and his Louisiana dishes really appealed to me. Over the weekend I visited the library and borrowed one of Justin’s cookbooks, “Justin Wilson’s Homegrown Louisiana Cookin.”  As I have read through it, the recipes really seem familiar to me.There is more seafood included in the recipes but you would expect that from the state of Louisiana.  As far as his techniques and cooking style, they remind me so much of the way our parents and grandparents prepared food.

I have heard of Jambalaya for as long as I can remember and as I read this recipe, I thought it would be a warm and inviting dish for the cold weather most of us are experiencing right now.  All in all, other than the cutting or chopping of the meat and vegetables, the recipe seems relatively easy.

chicken and sausage jambalaya

In the recipe Justin refers to another page of the cookbook on how to prepare your own Chicken Stock.  He does state that you could use water instead and I think it would be okay to use store bought chicken stock or broth. I can just imagine the comforting smells of this as it is simmering on the stove.

Justin Wilson’s book really brought back some great memories for me and I am happy to share his  Cajun cooking with you.  Thanks for stopping by.


2 responses »

  1. Thanks for sharing this recipe. My husband and I enjoyed watching Justin Wilson and even went to Morganton to see him in a show in the new theater there when it first opened up. I’m sure the recipe is good and Fat Tuesday/Mardi Gras will be coming up soon. It seems perfect for that event.


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