Real Recipes From Real Home Cooks ®

creole chicken jambalaya

(2 ratings)
Recipe by
Brandi Kirkpatrick
Burley, ID

One of my favorite recipes. When I started cooking I HATED shrimp and wanted no recipe with it in it. This was great! Add more Tobasco if you want more heat.

(2 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 1 Hr 20 Min
method Stove Top

Ingredients For creole chicken jambalaya

  • 1/4 cup vegetable oil
  • 2 medium onions, chopped
  • 6 green onions, chopped
  • 2 medium green peppers, chopped
  • 2-3 chicken breasts, skinless/boneless, chopped into bite size pieces
  • 1/2 lb cooked ham, cubed
  • 1/2 lb smoked of polish sausage, cut into 1/2 inch slices
  • 1 can (16oz) tomatoes, cut into pieces, undrained
  • 1 can (6oz) tomato paste
  • 1 teaspoon salt
  • 1-3/4 cup uncooked rice
  • 1/2 cup water
  • 3/4 teaspoon tabasco pepper sauce (more to taste)

How To Make creole chicken jambalaya

  • 1
    In a large saucepan or Dutch oven heat oil. Add chicken and brown on all side, about 10 minutes. Add ham, sausage, tomatoes, tomato paste, and salt. Cover and simmer 10 minutes.
  • 2
    Add onions, green onions, and peppers; cook 10 minutes or until tender.
  • 3
    Add rice and water. Cover. Simmer 1 hour or until chicken is done; stir frequently. Add additional water if rice begins to stick to bottom or pan. Before serving add Tobasco.