Playa Jambalayafeatured

This year I won’t be able to make it to Burning Man, and you’d think that after four years straight I’d be ready for a gap year…but no, I’m pretty bummed about it. I’ll miss the electricity in the air as we turn off Route 34 and hit the dirt road that means we are so close to Home it’s palpable. I’ll miss the bike rides out into Deep Playa with my love — pretty much the best date nights ever. I’ll miss the sunrises and sunsets, the ultimate freedom, the pure delight, the creativity and humor, the extra long hugs, the dancing beneath the vast black night, the dust devils, the magic.

If you are headed to BRC, I’m so excited for you. If you’re still looking to do some meal prep before going, this Playa Jambalaya is a Burning Man Meal Plan favorite. It feeds a lot, freezes well, and is full of that meaty, salty, savory flavor you crave so much out there, not to mention the veggies (read: fiber) that your body needs. And like most jambalayas, this is a hefty meal. It will sustain you through your adventuring well into the night.

Burn bright, my friends!

Burning Man
BE, Burning Man
Playa Jambalaya

Playa Jambalaya

Yield: about (20) 2-cup servings

Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours

A favorite from our Burning Man Meal Plan archives! It feeds a lot (so it’s great for parties or potlucks on- or off-playa for that matter), freezes well, and is hefty so it’ll sustain you through your adventuring well into the night.


  • 5 pounds boneless skinless chicken thighs
  • 6 pounds Andouille sausage
  • 5 medium onions, diced
  • 1 head celery, diced
  • 4 red bell peppers, diced
  • 3 quarts chicken stock
  • 1 quart water
  • 4 ounces unsalted butter
  • 2 ¼ pounds short grain white rice
  • 2 cups white wine
  • 3 28-oz cans diced tomatoes
  • Zatarain’s Creole Seasoning to taste


  1. Season chicken with Zatarains. Place a large saute pan over medium-high heat and add just enough olive oil to coat the bottom. Add the chicken and cook through, browning both sides. Remove chicken, let rest, then paddle in stand mixer until meat is shredded.
  2. In the same large pan, brown the sausage. Pulse half in food processor, leave half in bite-sized chunks.
  3. Drain excess fat from the pan, coat the bottom with olive oil and place over medium-high heat again. Saute onions, celery, and peppers until softened. Work in batches so you don't crowd the pan. Season to taste with salt and pepper. Meanwhile, in a large pot, combine stock and water and heat to just below simmer.
  4. In another large pot, melt butter, stir in rice and let toast.
  5. Add wine and let it cook off. Add hot stock/water and tomatoes. Stir. Bring to boil.
  6. Add chicken, sausage, onions, and celery. Stir to combine. Reduce heat to low; cover and simmer 25 to 30 minutes or until rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Fluff and season to taste with Zatarain's.

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