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.

Lesa
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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

463.1 calories; protein 28.8g 58% DV; carbohydrates 42.2g 14% DV; fat 18.9g 29% DV; cholesterol 70.5mg 24% DV; sodium 710.6mg 28% DV. Full Nutrition

Reviews (83)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/21/2007
Entire family including 12-year-old son and 8-year-old daughter cleaned their plate. My wife and I had two helpings. Sized recipe for 6 servings and there was plenty left over. Took others suggestions and cut broth back to 2-1/2 cups from 3 added a can of diced tomatoes including juice added 3 large cloves of garlic (minced) added 1/2-lb. small/medium frozen shrimp (last 10 minutes) substituted turkey kielbasa for smoked sausage and substituted chopped baby bella mushrooms for canned. Sauteed bell pepper onion carrots (chopped) celery mushrooms & garlic until onions were soft. Added kielbasa and tomotoes after chicken was browned/cooked mostly through. A definite keeper in our family. Very rare when all agree the food was good. Thanks everyone for the great suggestions. Read More
(67)

Most helpful critical review

Rating: 3 stars
02/20/2007
This recipe tastes fine but it is very far from any recipe I have ever used to make traditional cajun jambalaya. I'm originally from Lafayette La in the heart of cajun country so I have eaten Jambalaya my entire life. It tastes good but it isn't jambalaya. Read More
(44)
98 Ratings
  • 5 star values: 50
  • 4 star values: 32
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
02/20/2007
Entire family including 12-year-old son and 8-year-old daughter cleaned their plate. My wife and I had two helpings. Sized recipe for 6 servings and there was plenty left over. Took others suggestions and cut broth back to 2-1/2 cups from 3 added a can of diced tomatoes including juice added 3 large cloves of garlic (minced) added 1/2-lb. small/medium frozen shrimp (last 10 minutes) substituted turkey kielbasa for smoked sausage and substituted chopped baby bella mushrooms for canned. Sauteed bell pepper onion carrots (chopped) celery mushrooms & garlic until onions were soft. Added kielbasa and tomotoes after chicken was browned/cooked mostly through. A definite keeper in our family. Very rare when all agree the food was good. Thanks everyone for the great suggestions. Read More
(67)
Rating: 3 stars
02/20/2007
This recipe tastes fine but it is very far from any recipe I have ever used to make traditional cajun jambalaya. I'm originally from Lafayette La in the heart of cajun country so I have eaten Jambalaya my entire life. It tastes good but it isn't jambalaya. Read More
(44)
Rating: 4 stars
11/29/2006
I read the reviews yesterday and thought that the recipe was simple enough so I tried it last night. I'm pretty sure it took me more than 15 minutes of prep time but I agree with the other reviews that this meal went over well with my husband and kids. I did follow other reviewers' leads and made my own adjustments chopping the carrots instead of slicing and sauteing them with the green peppers celery onion and of course lots of garlic. Then I added the chicken. I too added a can of diced tomatoes with the juice cutting back on the broth. I tend to like things a little more seasoned and spicy so next time I think I would add a tablespoon of cajun seasoning after adding the chicken and use andouille sausage instead of smoked. But all in all with some steamed broccoli on the side it was a pretty good meal. Read More
(36)
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Rating: 2 stars
02/22/2007
OK recipe if you're not from the South like I am. It's definitely bland and not hot and spicy like the real thing. Also I'd use Andouille sausage and leave out carrots. I've never heard of carrots in a Jambalays before! More onions garlic and real Cajun seasoning...like Tony's! Read More
(16)
Rating: 4 stars
11/03/2004
used andouille sausage instead of smoked also added red bell pepper to give a little color used cajun spice blend instead of the cayenne pepper was very good even better the next day. Read More
(11)
Rating: 5 stars
02/09/2007
One of our household favorites because it is a one dish meal (no dishwasher) and is ready in under an hour from start to finish. And it is pretty healthy when I sub my favorite turkey sausage! The only change we make is to adjust proportions (1 can chicken broth 1 c. rice two carrots two celery 2 chicken breast halves 1/2. turkey sausage loop whole small onion half green pepper) and we add a 16 oz. can of diced tomatoes with the rice. May not really be Jambalaya but it is totally tasty and satisfying on a cold night! Read More
(10)
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Rating: 3 stars
10/27/2005
Although this was very tastey it did not remind me of the Jambalaya I have had down south. I spruced it up a bit and added Talpia fish but ommited the sausage(we dont eat read meat. I used an array of spices from chili powder to carribean jerk seasoning. I also added sweet corn okra and diced tomatoes. It was definitly delicious and I think it's a great recipe for first timers with Jambalya and families that don't really like spicey food. Read More
(8)
Rating: 5 stars
11/19/2005
this was great made it for a dinner party i was having and used a crockpot to mix it all and keep it warm i tend to love my crockpot in summer for meals and use it when ever i can. i cooked it on high for an hour then low for up to 4 hours but hardly anything was left by then the only thing i would add was garlic but then afain being italian garlic goes wtih everything!! thank you it was great Read More
(6)
Rating: 2 stars
04/02/2006
too bland...blah...would not make again Read More
(6)