Chicken and Sausage Jambalaya

Chicken And Sausage Jambalaya Recipe

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susan tinney


This is from a Mr Food magazine year 2000. The recipe is from Mike Gowland from the New Orleans fire department. This is tasty and will warm you up on a cold winters day.


★★★★★ 1 vote

8 to 10
1 Hr
50 Min


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1/4 c
stick of butter
onion coarsely chopped
green pepper, seeded and coarsely chopped
celery ribs, coarsely chopped
garlic cloves minced
11/2 lb
shrimp, peeled and deveined
11/2 lb
boneless skinless chicken breasts cut into 11/2 inch cubes
bay leaves
1 tsp
dried thyme
1/2 tsp
2 can(s)
(28 ounce each) stewed tomatoes
1 c
chicken broth
1/4 c
worcestshire sauce
1 to 3 tsp
hot pepper sauce
1/2 lb
precooked andouille sausage cut into 1/2 inch cubes
1/2 lb
smaked ham cut into 1/2 inch cubes
1/2 lb
crawfish tails, peeled (optional)
1 bunch
scallions coarsely chopped
salt to taste
3 c
uncooked long-grain white rice

How to Make Chicken and Sausage Jambalaya


  • 1In dutch oven or soup pot, melt butter over medium high heat. Add, onion, bell pepper, celery, and garlic. Saute 5 minutes, stirring often.
  • 2Add shrimp, chicken, bay leaves, and thyme. Reduce heat to medium and cook 10 minutes, or until chicken is no longer pink inside and shrimp are opaque.
  • 3Stir in paprika until thoroughly mixed with other ingredients. Stir in tomatoes, broth, worcestshire sauce, and hot sauce until well mixed.
  • 4Add sausage and ham stirring well. Add crawfish tails and cook over medium heat until liquid returns to boil.
  • 5Stir in scallions, salt, and rice. Reduce heat to low.
  • 6Cover and cook 30 minutes, or until rice is tender

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About Chicken and Sausage Jambalaya

Course/Dish: Chicken
Other Tag: Quick & Easy

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