Given to me by my Cajun aunt. The absolute best I have ever tasted. Like true Cajun recipes, the spices do not have measurements, add to taste.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place chicken and sausage in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until chicken is opaque and falls from the bone, 45 minutes. (I usually do this the night before and refrigerate to skim the fat.) Remove chicken and sausage, reserving broth. Shred chicken.

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  • In a large pot over medium heat, cook bell pepper, onion and garlic until onion is translucent, adding reserved chicken broth if necessary. Stir in tomatoes, chili powder, pepper sauce, cayenne, Worcestershire and bay leaves; reduce heat and simmer 15 minutes.

  • Stir the shredded chicken, sausage and tomato paste into the spiced vegetables. Continue to simmer until flavor is as spicy as you like, adding reserved liquid as needed to thin.

  • Stir in 1 cup reserved liquid with the rice. Simmer 20 minutes, until rice is tender. Serve or continue to simmer, as desired.

Nutrition Facts

556 calories; 28.7 g total fat; 101 mg cholesterol; 1254 mg sodium. 35.3 g carbohydrates; 37 g protein; Full Nutrition

Reviews (188)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/15/2003
Awesome recipe. Took more time than indicated on recipe though. Give yourself a good hour and a half once you start putting it all together. Used chicken breasts and boiled them alone. Used italian sausage baking it in the oven at 325 degrees for about 45 minutes. Did cook the chicken and sausage the day before and refrigerated as suggested. Added 1/2 pound of fresh pre-cooked shrimp with the meat. Flavor is mild enough that there is a kick but won't send you running for the water. If you like your food hot I would add more spices. Read More
(60)

Most helpful critical review

Rating: 2 stars
09/27/2010
My result tasted ok but it didn't have that jambalaya taste I was hoping for so I am not giving this a high rating. It tasted more like some other kind of stew. Also took a bit longer than expected to prepare and was better with added salt and extra spices. Will probably not make this again as I am wanting to make jambalaya! Read More
(3)
244 Ratings
  • 5 star values: 164
  • 4 star values: 60
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
10/15/2003
Awesome recipe. Took more time than indicated on recipe though. Give yourself a good hour and a half once you start putting it all together. Used chicken breasts and boiled them alone. Used italian sausage baking it in the oven at 325 degrees for about 45 minutes. Did cook the chicken and sausage the day before and refrigerated as suggested. Added 1/2 pound of fresh pre-cooked shrimp with the meat. Flavor is mild enough that there is a kick but won't send you running for the water. If you like your food hot I would add more spices. Read More
(60)
Rating: 5 stars
10/15/2003
Awesome recipe. Took more time than indicated on recipe though. Give yourself a good hour and a half once you start putting it all together. Used chicken breasts and boiled them alone. Used italian sausage baking it in the oven at 325 degrees for about 45 minutes. Did cook the chicken and sausage the day before and refrigerated as suggested. Added 1/2 pound of fresh pre-cooked shrimp with the meat. Flavor is mild enough that there is a kick but won't send you running for the water. If you like your food hot I would add more spices. Read More
(60)
Rating: 5 stars
03/10/2003
This recipe is unbelievable!!! I make it for my husband & usually within a day or two he has completely polished it off (by himself!!!). The only suggestion I can offer is to make this a little easier and faster I've never stewed the chicken. I will just take cooked chicken breasts & combine everything at once. Read More
(41)
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Rating: 5 stars
01/04/2004
Add a pound of shrimp to this the last five minutes and it rocks. Read More
(31)
Rating: 5 stars
09/20/2003
Absolutely delicious! I've always loved jambalaya but never thought it could be so easy to make. Now I make it on a regular basis my husband and I enjoy it very much. Since neither of us like sausage I use raw deveined shrimp and toss them in during the rice cooking stage. Read More
(18)
Rating: 5 stars
11/12/2003
This is the PERFECT for someone who hasn't cooked cajun food before. It provides an excelent Jambalaya base which stands on its own very well. Also and perhapse more importantly it gives you a nice general recipie to build off of and create your own dishes with whatever's around. Tons of fun! Read More
(18)
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Rating: 5 stars
02/28/2003
This is a winner. It took me about 1 1/2 hours from start to finish. I used chicken breast Eckridge beef smoked sausage and added shrimp at the end. I had only tomato sauce rather than paste and it worked out just fine. I also used about a cup and a half of rice and increased the stock accordingly. I don't think you can mess this one up - just stick with the basic recipe and add or delete spices as you like. I added salt and pepper and a few shakes of creole seasoning. I'll be making this again for sure. Thanks for the recipe! Read More
(16)
Rating: 4 stars
11/01/2003
I cook a lot of different types of Jambalaya (vegetarian spicy pasta etc.) and this is a very good recipe. I used chicken cutlets; browned them (on both sides with a little bit of the spices from the recipe) cut them into chunks and added them for the last 15-25 minutes of cooking. Read More
(14)
Rating: 5 stars
03/10/2003
Worth the time and effort. This recipe makes quite a bit so I freeze half for later. We have served this to a crowd with rave reviews. Be sure to cook the rice long enough I found that it took much longer than the recipe stated. Read More
(11)
Rating: 5 stars
01/04/2004
This has become a regular in our home! Make it with Healthy Choice sausage and it's delicious AND healthy. I always substitute one green bell pepper for a red one stir in a pound of pre-cooked shrimp during the last few minutes of cooking and stir in generous amounts of Texas Pete hot sauce. Substitue Rotel for canned tomatoes for more of a kick. Yum! A meal in itself unless I'm serving more than two and then corn muffins (with jalapeno) and gumbo are a perfect match! Read More
(10)
Rating: 2 stars
09/27/2010
My result tasted ok but it didn't have that jambalaya taste I was hoping for so I am not giving this a high rating. It tasted more like some other kind of stew. Also took a bit longer than expected to prepare and was better with added salt and extra spices. Will probably not make this again as I am wanting to make jambalaya! Read More
(3)