Recipe by CLAIREB
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (2 to 3 pound)
whole chicken, cut into pieces
smoked sausage, sliced
green bell peppers, diced
2 (14.5 ounce) cans
peeled and diced tomatoes
hot pepper sauce
ground cayenne pepper
1 (6 ounce) can
uncooked white rice
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.
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!
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.
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 like sausage I use raw deveined shrimp, and toss them in during the rice cooking stage.
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 258
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a spicy jambalaya with chicken and andouille sausage.
A simple jambalaya with chicken and kielbasa and a kick that won’t overpower.
See how simple it is to make rich and hearty Creole jambalaya.