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"Spicy jambalaya with chicken and andouille sausage."
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1 h 5 m servings 465 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1633 mg
  • 65%

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.

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  • Prep

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  1. Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
  2. In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
  3. Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.


  1. 538 Ratings

Most helpful positive review

My husband is a New Orleans native and constantly complains about people attempting to make "their cuisine". This one passed the test with flying colors! We had this two weeks ago and he is begg...

Most helpful critical review

My rice never fuller cooked, I kept adding broth but the rice is still crunchy. The flavor was great, but I think this recipe needs adjustment, I should have gone with my gut and cooked the ric...

My husband is a New Orleans native and constantly complains about people attempting to make "their cuisine". This one passed the test with flying colors! We had this two weeks ago and he is begg...

Excellent!! Just used olive oil, kielbasa, no file powder, and added some shrimp during the last 7 minutes. Since I added the shrimp, I used a full 28 oz can of crushed tomatoes. Also seasoned w...

Excellent! All I had on hand was Italian sausage and it was wonderful. I did need to add another can of tomatoes as there wasn't enough liquid for the rice to cook. Family loved it!

This was very similar to my usual recipe I use for jambalaya. I have never used file powder and every batch turns out great. File is a thickening agent. Made a lot. Used Emeril's Kicked Up Smoke...

Easy to make and Yuuummmmy. I use to own a Cajun restaurant and this is as good as anything we use to make, but a lot easier.

This is an excellent Jambalaya recipe. I followed it to a tee, except a I added more spice than I should have. I like spicy foods, but I am a bit nervous to serve it tomorrow to my guests. Th...

Mmmm, mmmm! Very filling and delicious!! I made this for a French-themed banquet at my high school and it was a hit! The peanut oil was unneccessary because the sausages released plenty of fat. ...

I followed this recipe to a T and it came out perfect. For those of you who are saying your rice didn't get done completely. Make sure you cover the pot and don't stir it once it's covered. As l...

I am told this is the best Jambalaya out there!! Such an ego boost!

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