Georgia Jambalaya

Catherine Cantrell


This is a really easy jambalaya. You can modify it to please your taste. And of course it's always even better the next day! Y'all enjoy!


☆☆☆☆☆ 0 votes

45 Min
1 Hr
Stove Top


  • 1 lb
    browned hamburger meat
  • 1/2
    rotisserie chicken, deboned (optional)
  • 2 qt
    chicken broth
  • 1 bag(s)
    frozen gumbo mix
  • 1/2
    chopped onion
  • 2
    links of hot andouille precooked sausage skinned
  • 1/2
    chopped red bell pepper
  • 1 Tbsp
    red pepper flakes
  • 1 box
    zatarains mild jambalaya rice
  • 1 can(s)
    black eyed peas

How to Make Georgia Jambalaya


  1. Brown hamburger meat seasoned with salt and pepper and drained. Place in your stock pot, adding a full container of chicken stock. At this time I add in all of the frozen gumbo mix. The can of drained black eye peas, the box of Zatarrains mild jambalaya rice, the half rotisserie chicken torn into pieces, chopped andule pre cooked sausage, chopped onion, chopped red bell pepper. Stir in red pepper flakes and pepper to taste. Bring to a boil stirring well, then let simmer on low. The second quart of broth is for once the rice has absorbed the liquid. Add as needed. You can adjust the thickness to your liking.
  2. This is very tasty and easy throw together! Easily doubled for a crowd too. I serve with my Green Chili Corn Muffins! Add a spoon full of sour cream on top! This adds a little cool to the spice :)

Printable Recipe Card

About Georgia Jambalaya

Course/Dish: Other Main Dishes
Main Ingredient: Beef
Regional Style: American

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