Jambalaya II Recipe - Allrecipes.com
Jambalaya II Recipe
  • READY IN 2 hr

Jambalaya II

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 30 mins
  • READY IN

    2 hrs

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 15, 2003

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 italian sausage, baking it in the oven at 325 degrees for about 45 minutes. Did cook the chicken and sausage the day before and refrigerated as suggested. Added 1/2 pound of fresh, pre-cooked shrimp with the meat. Flavor is mild enough that there is a kick but won't send you running for the water. If you like your food hot I would add more spices.

 
Most Helpful Critical Review
Sep 27, 2010

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 expected to prepare and was better with added salt and extra spices. Will probably not make this again as I am wanting to make jambalaya!

 
Mar 10, 2003

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 easier and faster, I've never stewed the chicken. I will just take cooked chicken breasts & combine everything at once.

 
Jan 04, 2004

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

 
Sep 20, 2003

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 like sausage I use raw deveined shrimp, and toss them in during the rice cooking stage.

 
Nov 12, 2003

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 nice general recipie to build off of and create your own dishes with whatever's around. Tons of fun!

 
Feb 28, 2003

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 paste and it worked out just fine. I also used about a cup and a half of rice and increased the stock accordingly. I don't think you can mess this one up - just stick with the basic recipe and add or delete spices as you like. I added salt and pepper and a few shakes of creole seasoning. I'll be making this again for sure. Thanks for the recipe!

 
Nov 01, 2003

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 from the recipe), cut them into chunks, and added them for the last 15-25 minutes of cooking.

 

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Nutrition

  • Calories
  • 556 kcal
  • 28%
  • Carbohydrates
  • 35.3 g
  • 11%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 28.7 g
  • 44%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 37 g
  • 74%
  • Sodium
  • 1254 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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