Recipe: Jimbo's Jambo

Jim Wetherford of Louie's Café finds comfort in service, delivering only the best in jambalayas to essential workers across Baton Rouge


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1 Hen

2 lbs. Chicken Thighs

3 lbs. Andouille Sausage

3 lbs. Pork Butt or similar pork meat

2 qts. Yellow Onion, diced

1 qt. Celery, chopped

1 qt. Bell Pepper, diced

2 Cups Parsley, chopped

2 Cups Green Onion, chopped

½ Cup Garlic, minced

3 Tbsp. Rosemary

3 Tbsp. Thyme

½ Cup Worcestershire

¼ Cup Dark Roux


Black Pepper

Tony's Creole Seasoning

Tabasco Sauce

½ Gallon Rice

1 Gallon Stock

Main Dish


Southern Cuisine