Creole Chicken Jambalaya

Brandi Kirkpatrick


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 votes

15 Min
1 Hr 20 Min
Stove Top


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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


  • 1In 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.
  • 2Add onions, green onions, and peppers; cook 10 minutes or until tender.
  • 3Add 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.

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About Creole Chicken Jambalaya

Course/Dish: Chicken, Other Main Dishes, Pork
Main Ingredient: Chicken
Regional Style: Cajun/Creole

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