It’s been awhile since I’ve shared a dinner recipe here, so… I’m going to do that today. 
I’m not sure why, but I’ve become obsessed with chili in the past six months or so. I always crave warm soups whenever cold fall-like weather rolls around in September/October. Since this year’s winter is basically a colder extension of fall, I guess I haven’t had the chance to transition out of my fall food cravings. Rather than eat the same old chili over and over though, I’ve been getting creative with it!
I actually entered this recipe in a Johnsonville chili contest a few weeks ago but I never heard back. 
I’ve decided entering recipe contests is sort of like buying lottery tickets. Although, you don’t get to eat lottery tickets, so in my mind, recipe contests > lottery tickets. ;)
Don’t ask me how, but somehow I got the idea to make a jambalaya chili. I’ve never even eaten regular jambalaya! Maybe it’s because Mardis Gras starts on Tuesday? Right, that *must* be it…
I had to eat this chili without the shrimp (I’m allergic to shrimp and/or sea scallops so I avoid both), but it was so tasty even sans-shrimp. Fairly spicy and a nice smoky flavor from the spices and turkey bacon. If you can find it, go ahead and use andouille sausage, which is traditionally used in jambalaya. And feel free to adjust the spices to your liking!
Inspired by the famous southern dish, this smoky and spicy chili is loaded with both meats and veggies. To make it more Jambalaya-like, serve over rice. Serves 6 Prep time: 15 minutes Cook time: 1 hour, 15 minutes Heat the oil in a dutch oven over medium heat. Cook the sausage, using a wooden spoon to break it up as it cooks, 5 to 7 minutes or until cooked through. Place the cooked sausage on a plate and set aside. Add the bell pepper, celery, and onion to the pan; cook over medium heat until the pepper and celery are tender. Add the remaining ingredients and the sausage. Bring to a boil over medium heat, then simmer at least 1 hour before serving. Nutrition Info (per serving, 6 servings total): 280 calories, 7g fat (2g saturated fat, 0g trans fat), 755mg sodium, 26g carbohydrates (9g fiber, 3g sugar), 30g protein
{ 12 comments… read them below or add one }
Liz, again you have made Craig’s day…he LOVES Jambalaya! I mean it’s the kind of meal he would eat everyday if he could. I like it a lot too, but he takes his liking to a whole new level
I will definitely be making this soon. He will be on a work trip soon, so this will be a nice welcome home dinner 
This sounds absolutely amazing! It’s almost lunch time in Spain and now I really want to eat something with chili!!!
Who cares about the chili, I would love to be in Spain! Ha!
What a great combination. I have been totally into soups and chilis this year and make a new batch every week. My crockpot is ready for a vacation!
I’ve never made a chili in a crockpot before! Seems like something to try though.
Funny, last night I was actually thinking about how badly I wanted to make Jambalaya (or maybe gumbo, or maybe both). Delightful idea.
After researching jambalaya and gumbo (which sadly, I did quite a bit of before making this chili) I realized there’s a very gray, fuzzy line between gumbo, this chili, and jambalaya. Anywho, all are flavorful and tasty, I’m sure!
Thanks so much for this post! I love meals like this and they make GREAT leftovers!!
Just found your blog and am Loving it!!!
This chili was one of those dishes that was even better a day or two later, so yes, great leftovers!
What a great twist on chili!!
Hello love!
Ok my husband would love this! I am not a jambalaya person but he is!
Hope you have a fabulous weekend : )
Yeah, I think it’s definitely a guy-friendly meal… a great “game day” meal! You have a good weekend too