Jen's Jambalaya Recipe -
Jen's Jambalaya Recipe
  • READY IN 1 hr

Jen's Jambalaya

Recipe by  

"My family loves a lot of flavor and spice in our food and jambalaya delivers. This is my version of a New Orleans jambalaya that's got a nice kick to it but not overly hot for those who's tongues can't handle it."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. Melt margarine in a large saucepan over medium heat. Stir in onion, celery, and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth, and rice; season with basil, garlic, pepper, hot sauce, and bay leaf. Bring to a boil over medium-high heat, then turn heat to medium-low, cover, and simmer until the rice is done, about 20 minutes.
  2. Once the rice has cooked, stir in chicken, sausage, and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 17, 2007

This was a winner at our house. Everybody went back for seconds and from the first bite my husband asked if I made a lot of this. He was happy when I told him I doubled the recipe. I simplified the recipe by boiling the chicken in water with celery salt, garlic powder and pepper. Then I cut the chicken in bite size pieces and used the liquid for the broth. I cooked 16 oz of sausage with the celery, green pepper and onion. After the sausage was done I just added all the ingredients in the skillet and cooked till the rice was done. Simple, easy and delicious. Thanks Jan for a easy great recipe.

Most Helpful Critical Review
May 18, 2007

uh, yeah Jambalaya for those who don't know real Jamabalaya. Anyway will sticking too my mother-in-law recipe

Jul 19, 2007

This recipe was outstanding. I have never liked shrimp but this recipe makes it taste sooo good. Even my 4 year old twins liked it. My husband ate all the left overs the next day and said that I could make this recipe anytime. What a fabulous feast! I used hot italian sausage to add a little extra kick. yum.

Mar 10, 2007

This was delicious! I cooked a couple of small chicken breasts in water with a bouillon cube to make the chicken broth, set the chicken aside to cool, (added the broth to the veggies and rice), then cooked the sausage in the chicken pan and set it aside to add at the end with the chicken and shrimp. Everyone enjoyed it and proclaimed it A Keeper.

May 02, 2007

I wasn't blown out of the water by this recipe, but it was pretty tasty and very quick since I had both chicken and sausage already cooked. My husband loved it, and said it was even better the second day. (He ate all of the leftovers, so I didn't get a chance to try it the day after!)

Apr 27, 2007

I left out the shrimp but otherwise kept to the recipe. Delish!!!! Rice is W O N D E R F U L !

Apr 09, 2007

This was wonderful. I only had chicken for the meat and did not have celery or green pepper but still turned out great. I will definitely make this again and try will the other meat/veg.

May 18, 2010

Wow! I followed another reviewers rec and used Chorizo, except it's so fattening so I used the soy version, that added this great spice so I didn't need to use hot sauce. I also added celery with the veggies and some thyme. Lastly, I used brown rice instead of white, I already had a bunch left over from another meal, but I would suggest not cooking the rice in the pot and cooking it separately because brown rice doesn't seem to cook as well in any kind of sauce.


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  • Calories
  • 369 kcal
  • 18%
  • Carbohydrates
  • 31.5 g
  • 10%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 16.6 g
  • 26%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 20.7 g
  • 41%
  • Sodium
  • 704 mg
  • 28%

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

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