Jambalaya II

Jambalaya II

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"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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2 h servings 556 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 556 kcal
  • 28%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 37 g
  • 74%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 1254 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Stir in 1 cup reserved liquid with the rice. Simmer 20 minutes, until rice is tender. Serve or continue to simmer, as desired.


  1. 237 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 expe...

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Least positive

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 ...

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 ...

Add a pound of shrimp to this the last five minutes and it rocks.

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 li...

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...

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 past...

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 ...

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...

This is great. I added some salt and pepper and a lot more hot sauce! Served with "Rory's Most Wonderful Corn Bread" recipe from this site. Both were a hit.

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