Chicken & Sausage Jambalya

Darla Sibley


I put this recipe together years ago.
My husband makes this his supper request regularly!

{I have used Cajun stewed tomatoes if I couldn't find the Mexican}

{also if you want it to be extra spicy...add 3/4 tsp. red pepper instead of the 1/2 tsp.}

*I serve with Petite Pois Peas & some biscuits....MMM-GOOD

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1 Hr


1 lb
boneless chicken breast
1 Tbsp
olive oil
1 large
1 bunch
green onion-chopped
2 tsp
minced garlic
2 Tbsp
dried parsley
2 1/2 c
1 can(s)
mexican stewed tomatoes
2 c
rice (raw)
2 tsp
1/2 tsp
red pepper {extra spicy 3/4}
2 tsp
kitchen bouquet


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1Brown the 2 chicken breast in the olive oil...remove from skillet and cut into bite size pieces.

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2In a Dutch oven pot; brown sausage. Remove and add chopped onion, green onion, & garlic
*if the sausage doesn't make enough grease, add just a little oil so you can saute until tender.

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4Take off heat. Add stewed tomatoes, water, kitchen bouquet, salt, red pepper, & dried parsley.

*I run the stewed tomatoes through the blender to chop up a little bit before adding to Dutch oven*

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6Stir well. Place lid on pot.

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7Bake in 350' oven for 1 hour.

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8After removing from oven...allow to sit without taking lid off for at least 5-10 minutes before removing lid and serving~

About this Recipe

Course/Dish: Chicken, Pork