Jambalaya on the Front Porch

“Feeding someone is . . .for me, it’s a way of showing love, by providing nourishment that comes from my own creativity and craft.” — Susan Wiggs, The Beekeeper’s Ball

white wicker padded bench

Photo by Brett Sayles on Pexels.com

Looking back at the events of last week. . .

If I had to choose one moment that really sticks in my mind, it would be the night I made Jambalaya for dinner and we sat out on the front porch to eat.

My daughter, Tori, had stopped by with her son, Kayden the night before for an overnight visit.  The next day she asked specifically for one of her favorite dishes for dinner.  The smell of the onions and peppers sautéing in butter wafted through the house.  The inclusion of Andouille sausage and chicken together with the spice of the Rotel tomatoes could be noticed as soon as you walked in the house.

Like Susan Wigg’s quote above, cooking for friends and family is one of my love languages.  Everyone needs nourishment and food has a tendency to bring people together.  Spread out on the porch, across the steps, and on the porch swing. . . watching my kiddos talking and laughing while they enjoyed their food, I was very content.

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  • Servings: 8-10
  • Difficulty: easy
  • Print


  • 1 stick salted butter
  • 1/2 green pepper, diced
  • 1/2 red pepper, diced
  • 1 small onion, diced
  • 1 lb. andouille sausage, sliced
  • 2 cups cooked chicken breast, diced
  • 1 can diced tomatoes
  • 1 can Ro-tel tomatoes
  • 2 cans chicken broth or 22 oz. chicken broth
  • 2 cans water or 22 oz. water
  • 1- 1/4 cups rice, not the instant or minute rice
  • Creole seasoning to taste


In a large stockpot, melt butter.  Stir in onions and peppers on medium heat until onion is soft and clear.  Add sausage, chicken,  Creole seasoning, and both cans of tomatoes, stirring until well mixed.  Simmer for 10-15 minutes.  Add broth and water, bring to a boil.  Reduce heat and add rice, cooking covered for 15 minutes.  Remove from heat and let cool for a few minutes.  Ladle into bowls and top with shredded Cheddar cheese to serve. **Peeled shrimp may be added with the rice if desired.**

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