Louisiana Jambalaya


"Taken from the Best of New Orleans, by Brooke Dojny."
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Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

  1. Sprinkle chicken with cayenne.
  2. In a dutch oven, heat the oil over med-high heat.
  3. Add chicken and cook 4 minutes to a side, or until browned.
  4. Add sausage and cook, stirring occasionally, about 3 minutes, or until brown.
  5. Remove meat with slotted spoon.
  6. Add onions and garlic, bell pepper, celery and garlic and cook, stirring frequently until veggies begin to soften.
  7. Add thyme and rice, cook stirring frequently about 1 minute until rice is covered with oil.
  8. Add the tomtoes, breaking them up with a spoon.
  9. Stir in the fish stock, water and bay leaf.
  10. Return the meat to the pot.
  11. Bring to a simmer.
  12. Set heat at low and cook covered until rice is tender.
  13. Stir in the green onions and season to taste with hot pepper sauce.


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