Carol Davis


This is my Grandmother's recipe, I just healthied it up a little.


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30 Min
1 Hr
Stove Top


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1 Tbsp
olive oil
1 lb
skinned, boned chicken breasts, diced
6 oz
turkey kielbasa, halved lengthwise and sliced (about 1-1/2 cups)
1 1/2 c
finely chopped onion (1 large or 2 medium)
diced red bell pepper
diced green bell pepper
diced yellow bell pepper
1 1/2 c
uncooked long grain rice (i use brown basmati)
1 tsp
dried thyme
1 tsp
black pepper
1/2 tsp
ground red pepper
1 c
32 oz
carton of chicken broth (i use the organic imagine brand)
2 can(s)
(14.5 ounce) diced tomatoes, undrained
1/2 lb
medium shrimp, peeled and deveined
1 tsp
hot sauce
1/4 c
chopped fresh parsley
1 can(s)
black beans

How to Make Jambalaya


  • 1Heat oil in a large Dutch oven over medium heat. Add chicken, kielbasa, onion, and bell peppers; saute 5 minutes or until vegetables are tender, stirring frequently.
  • 2Add rice; saute 2 minutes, stirring constantly. Add thyme, black pepper, and red pepper; saute 1 minutes.
  • 3Add water, broth, and tomatoes; bring to a boil over medium high heat. Cover, reduce heat to medium low, and simmer 20 minutes, or until rice is done.
  • 4Add shrimp, black beans, and hot sauce; cover and cook 5 minutes or until shrimp are done. Remove from heat; stir in parsley.

Printable Recipe Card

About Jambalaya

Course/Dish: Seafood
Main Ingredient: Chicken
Regional Style: Cajun/Creole

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