Creole "Jumbolia"

2.7 stars based on 3 votes.
3 ratings
Rate This Recipe
Creole "Jumbolia"


  • 2 tablespoons vegetable oil
  • 1 pound fresh, pure pork sausage, removed from the casing
  • 1 fryer chicken (3 1/2 to 4 pounds), cut into serving pieces
  • 1 teaspoon salt
  • 1 1/4 cups long-grain rice
  • 1 1/2 cups canned diced tomatoes
  • 2 cups beef broth
  • 2 teaspoons TABASCO® brand Original Red Sauce

For the Garlic Oil

  • 1/4 cup vegetable oil
  • 1 head garlic (about 10 garlic cloves), skinned and thinly sliced


Heat 1 tablespoon of the oil in a large, heavy pot or Dutch oven over medium-high heat. Add the sausage and cook, stirring to break the meat up, until all pink has disappeared, 5 to 6 minutes. Transfer the sausage to a plate lined with paper towels to drain.

Season the chicken pieces with the salt. Add the remaining tablespoon of oil to the pot. Add the chicken and brown evenly on all sides. Remove the pan from the heat and carefully drain off any excess oil that has accumulated in the pot.

Add the sausage, rice, tomatoes, broth and TABASCO® Sauce. (If using the garlic-flavored oil, add here.) Bring to a boil, then reduce the heat to medium-low, cover the pot and simmer until the rice is tender and most of the liquid has been absorbed, about 25 minutes.

Remove from the heat and let stand, covered, for 10 minutes.

Serve warm from the pot.

For the garlic oil: Heat the vegetable oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the garlic is very brown. Strain and use according to taste.

Makes 6 to 8 servings.

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
  • Name: Tom B.
    Date: October 23rd, 2012
    This is one of the best recipes for Creole "Jumbolia" I have ever made and ate, I followed the recipe word for word and it came out great. Me being from New Mexico I added fresh chopped green chile to kick it up a notch, it made it even better.

    Tom B.