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Southern Jambalaya

Rated as 4.75 out of 5 Stars
4

"My dad's Southern recipe."
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Ingredients

1 h 20 m servings 491
Original recipe yields 10 servings

Directions

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  1. Heat the vegetable oil in a Dutch oven over medium heat; cook and stir the onions, bell pepper, salt, and cayenne pepper until the vegetables are a deep brown color, about 20 minutes. Add the andouille sausage, and continue to cook, stirring often, for 10 to 15 minutes. Drain any fat. Stir in the chicken and bay leaves; cook and stir until the chicken is browned, about 8 minutes.
  2. Stir in the rice, and cook for 2 minutes. Pour in water; cover and cook over medium heat, without stirring, until the rice is tender and the liquid has been absorbed, about 30 minutes. Remove the bay leaves, stir in the green onions and serve.

Nutrition Facts


Per Serving: 491 calories; 21 53.8 19.7 56 913 Full nutrition

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Reviews

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There isn't much to add to this dish. It's spicy & easy to make. The only things I did different were: 1)didn't measure the onions/green peppers 2)used about 1/4 a white onion, 1/2 a red onion, ...

Having a Cajun grandmother, I love Cajun food. This is a really good recipe. It reminds me of weekends at Grandma's house. Thanks Ernest!

Very good recipe. Very simple to make.

This is really good! I make it just as the recipe states, except I use chorizo sausage. I'm actually making it for the second time tonight.

I made this a couple of nights ago...it was amazing! I used Red Bell Pepper (cuz I like them better) and I used shrimp (no chicken...its a texture thing). My boyfriend and I both loved it! I ...

loved a good jambalya recipe with out tomatoes! Grew up in South Louisiana and never had it with tomatoes. Only substitution I make is to use either beef broth or chicken broth instead of wat...

Huge hit with Family!

Followed the directions to the letter, and it's delicious! Simple to make, tastes perfect.

I love this recipe! I have grown up eating and making jambalaya and I like getting away from the same old tomato base variety. My only twist to this recipe is after browning rice I throw everyt...