Chicken And Sausage Jambalaya Recipe

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Chicken and Sausage Jambalaya

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


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


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

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy