Rating: 4.5 stars 4.2
98 Ratings
  • 5 star values: 50
  • 4 star values: 32
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 1

This Jambalaya pleases every one from picky kids to the even pickier dads, total time from start to finish is about 40 minutes, and a big plus ONLY ONE BIG POT TO CLEAN! This is very filling and is great heated up in a skillet the next day.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large soup pot over medium heat. Add onion and cook, stirring frequently until soft. Add the chicken and continue cooking and stirring so that it does not stick. When the chicken is browned, add the carrots, celery, mushrooms, bell pepper and sausage.

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  • Pour in the broth, and bring to a boil. Add the rice, and season with cayenne, salt and pepper. Cover and cook over low heat for 20 minutes, until rice is tender and broth has been absorbed.

Nutrition Facts

463 calories; protein 28.8g; carbohydrates 42.2g; fat 18.9g; cholesterol 70.5mg; sodium 710.6mg. Full Nutrition
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