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GoNOLA Recipes at Home: Creole Jambalaya

A hearty Creole jambalaya recipe chock full of classic New Orleans flavor by reigning queen of Cajun cuisine, Leah Chase.

Creole jambalaya is a classic New Orleans food and this recipe is from a classic New Orleans chef – Leah Chase. Chase is culinary royalty in New Orleans as the owner and chef of historic soul food restaurant, Dooky Chase’s. Jambalaya is quintessential Cajun cuisine along with gumbo, red beans and rice, and crawfish étouffée – the kind of food that explodes with flavor and truly comforts. Make this always crowd-pleasing recipe for family dinner, potlucks, Saints games, or really for any occasion.

Leah Chase shares her cuisine with all at the legendary Dooky Chase restaurant (Photo: Cheryl Gerber)


1 lb. smoked ham (cubed)
1/2 lb. chaurice (hot sausage cut in pieces)
1/2 lb. smoked sausage (cut in 1/2-inch slices)
1 cup chopped onions
3 cups uncooked rice
1/4 cup chopped green onions
1/2 tsp. paprika
1 tbsp. chopped parsley
1 tsp. ground thyme
1 tsp. chopped garlic
1/2 cup chopped green pepper
1 tsp. salt
1 bay leaf
1 lb. shrimp (peeled and deveined)
4 cups boiling water


Place ham, sausages, and onions in three-quart saucepan. Cover and cook over medium heat until onions are soft. No need to add any oil as the meat will provide enough fat for cooking. Add rice and stir well. Add all other ingredients. Bring to a boil. Let boil for five minutes. Lower heat. Cover pot tightly and let cook slowly for 35 minutes or until rice is tender. With a fork, fluff rice up, mixing sausages well.

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