Fe’s Cast Iron Sausage & Chicken Jambalaya

🏈 Game Day = Jambalaya Time 🍲

Football season means one thing at my house… a big cast iron pot of jambalaya sizzling away outside. Why outside? Because it smells up the whole house — and honestly, I’d rather smell up the whole neighborhood!

I pack mine with chicken thighs and Conecuh sausage so nobody’s fishing for protein in their bowl. My onions? They get cooked down until they look like Coco Pebbles cereal — dark, toasty, and full of flavor (but don’t you dare burn them). After that, the rest is easy: the holy trinity, Rotel, Basmati rice, and a little Cajun instinct — season until the ancestors whisper, “that’s enough.”

It’s hearty, it’s game-day ready, and it’s even better as leftovers.

Like always, use this as a guideline. I don’t really make recipes — I cook with my gut and what I learned, handed down from my parents and grandparents… mixed with a little culinary school polish, of course. Then I make it my own!

And you can too — control your level of heat. I like mine with spice. 🔥

It’s hearty, it’s game-day ready, and it’s even better as leftovers.

👉 And hey, if you can’t cook this… call me! I’ll come cook a pot for you — it’s what I do.

REMEMBER: use this recipe as an outline/guideline.

***Make it to your DIET and GOALS!

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