Mila's Paella-Jambalaya

Total Time:
1 hr 20 min
35 min
Inactive Prep:
45 min
4 servings


  • 4 boneless chicken thighs
  • 6 andouille sausages
  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon shredded fresh ginger
  • 1 medium onion, coarsely diced
  • 2 cups fresh mushrooms, thickly sliced
  • 1 cup sun-dried tomatoes
  • 1 bag frozen whole okra
  • 1 bag frozen black-eyed peas
  • 4 cups chicken stock
  • 1 cup vegetable juice, such as V-8
  • 2 cups rice
  • 1 teaspoon turmeric
  • 2 tablespoons fish sauce


Cut the chicken thighs into large chunks. Slice the sausages diagonally into 2-inch-thick slices. In a large skillet, heat the olive oil over medium heat. Brown the meats separately and set aside.

In the same skillet, saute the garlic, ginger and onions. Add the mushrooms, sun-dried tomatoes, okra, peas, chicken stock, vegetable juice, rice, turmeric and fish sauce. Stir the mixture and reduce the heat to low. Cover the skillet and cook to the desired tenderness of the rice, 25 to 30 minutes.

Cook's Note: Accompany the dish with pickles, pepperoncini, and/or salad with oil and vinegar.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.