Jambalaya by Rose

Rose Rauhauser


My family and friends love this Jambalaya because it has chicken, sausage and shrimp in it and isn't overly spicy so everyone can eat it.

★★★★★ 2 votes
8 or more
30 Min
1 Hr 30 Min


olive oil to lightly coat pot
2 to 3 lb
bonless chicken breast cut into 1/2 inch pieces
salt and pepper to lightly coat chicken pieces
3 lb
chirizo sausage or hot italian sausage
large vidalia onion chopped
4 or 5
stalks of celery chopped
green bell pepper chopped
red bell peppers chopped
large cloves of garlic chopped
1 1/2 tsp
dried thyme
1 tsp
chili powder
1 tsp
red pepper flakes
1/2 tsp
cayenne pepper
bay leaf
2 c
uncle ben's rice uncooked
4 c
chicken broth
1 can(s)
diced tomatoes w/juice
2 lb
shrimp, peeled and deveined


1I cut and chop all my ingrediants so that the cooking goes smoothly. Once that is done start with a few tablespoons of the olive oil. Season the cut chicken with a little salt and black pepper. Cook on low heat stirring occasionally until lightly browned, about 5 minutes. Transfer to plate and set aside. In the same pot add the sausage and cook until lightly browned and transfer to plate and set aside. Add a little more olive oil and add the onion, celery, green and red peppers and garlic, cover and saute slowly stirring until tender, about 10 minutes. Stir in the remaining salt, thyme, chili powder, red pepper flakes, ground red pepper and bay leaf. Add the rice and stir well. Stir in the chicken broth and the tomato and then put in the chicken and sausage, bring to a boil. Cover and reduce heat to low. Simmer for 15 minutes, stir in shrimp, cover and continue cooking until rice absorbs the liquid and is tender. You may have to add a little more chicken broth to make sure the rice is totally done. Serve.

About Jambalaya by Rose

Course/Dish: Chicken, Fish, Pork
Other Tag: Healthy