Chicken and Rice Jambalaya

Chicken and Rice Jambalaya

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Brandi Faye Smith 2

"I first tasted this Jambalaya at a church potluck and it was so good that I hunted down the wonderful lady who made it and had to get the recipe! This Jambalaya is very mild and just absolutely exquisite! Enjoy!"
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45 10 servings
Serving size has been adjusted!

Original recipe yields 10 servings



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  1. Cut chicken and smoked sausage into bite-size pieces, keep separate. Slice mushrooms. Set aside. Dice onion, peppers and celery. Saute chicken in 2 tbls. butter until tender. Place chicken, sausage, and rice in large pot. Saute onions, peppers, and celery in 2 tbls. of butter until tender. Add to large pot with garlic and simmer for about 30 minutes. Add shrimp toward the end of the simmer.