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Momo’s Jambalaya Sunday Supper

There is a bowl of jambalaya top with green onions with a bottle of Momos a lot of mix and a cactus behind it
Chef Garrett is spicing things up this week with Momo’s Cajun jambalaya

Momo’s Jambalaya


  • 1 cup Momo’s Michelada Mix

  • 4 links cajun andouille sausage 

  • 1 green bell pepper

  • 1 yellow onion

  • 2 stocks of celery 

  • 4 chicken thighs 

  • 14.5 oz diced tomatoes 

  • 1 tbsp tomato paste

  • 1 medium yellow onion

  • 2 cloves garlic

  • 1 cup jasmine rice 

  • 1 cup chicken broth

  • Tony Chachere’s Cajun seasoning

  • Green onions to top 


  • Cook your chicken thighs how you like, I smoked them at 275 for about 30 minutes to add some flavor. I recommend cubing it up and sauteeing it in some oil. Cut into bit size pieces. 

  • Chop up green bell pepper, celery, yellow onion, and mince garlic then set aside. Chop andouille sausage into bite size pieces.  

  • Heat olive oil in a large pot or dutch oven over medium-high heat. Add sausage and cook for 5 minutes until brown on both sides. Add pepper, celery, onion, garlic and salt to taste and cook for 3 minutes. 

  • Add tomato paste and stir, cook for 1 minute. Add momo’s, chicken broth, diced tomatoes, rice and about ½ tbsp of Tony Chachere’s and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Stirring occasionally. 

  • Add cooked chicken and cook for an additional 5 minutes. Remove from heat, top with chopped green onion and enjoy!

Rating: 6/10

Difficulty: 6/10 

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