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


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)


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.

About this Recipe

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