Bad Bart’s Black Jambalaya

Adapted by
April 2012
Yield: 12 Servings


¼ cup vegetable oil
1 pound Louisiana smoked sausage, sliced into wedges
3 ribs celery, small diced
2 poblano peppers, small diced
1 onion, small diced
½ pound braised pork, shredded
½ pound roasted chicken thigh meat, shredded
12 ounces cooked black-eyed peas
4¼ cups chicken stock
2 tablespoons chopped oregano
2 tablespoons chopped parsley
2 tablespoons chopped thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 cayenne pepper
2 parboiled rice


Heat the vegetable oil in a 4-gallon pot. Add the sausage and cook until it sizzles and curls. Add the celery, poblano, and onion and cook until golden brown. Add the braised pork and cook for 15 minutes, stirring every other minute or so. Add the chicken, stir, and cook for 10 minutes more. Add the black-eyed peas and cook another 10 minutes. Pour in the stock and bring to a simmer. Stir in the oregano, parsley, thyme, salt, pepper, garlic, and cayenne pepper. Add the rice and bring to a simmer. Cover, reduce the heat to low, and cook for 30 minutes, until the rice is tender.