Allyson LeNorman


If you have a large stock or stew pot you can quadruple this recipe for larger batches if you have a gathering, party, or just want extras to freeze for later on. I personally quadruple everything (4X the ingredients) and 8 boneless skinless chicken breasts. You may add extra bell peppers and/or onions if you are missing celery and vice versa. I also add/use 2lbs of cooked peeled (tail off) shrimp and 2lbs langoustine lobster tails. You may also used any type of spicy smoked or kielbasa sausage. You may also add some Louisiana hot sauce, as little or as much as you like, for a little kick.


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20 Min
40 Min
Stove Top


  • 2 Tbsp
    vegetable oil
  • 1 lb
    andouille sausage, sliced
  • 1-2 lb
    chicken breast halves, skinless and boneless, cubed
  • 1 large
    onion, diced
  • 1
    bell pepper, diced
  • 3
    celery ribs, chopped
  • 4 clove
    garlic, minced
  • 2
    bay leaves
  • 1 tsp
    dried thyme
  • 1 tsp
    dried oregano
  • 2 tsp
    creole seasoning
  • 28 oz
    can crushed tomatoes with juice
  • 4 c
    chicken broth
  • 2 c
    uncooked long-grain rice
  • 1 lb
    shrimp, peeled and deveined
  • 4
    green onions, chopped

How to Make Jambalaya


  1. Heat oil in a Dutch oven or large stew/stock pot over medium-high heat. Add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Remove sausage with a slotted spoon; set aside. Cook chicken until browned and cooked through. Remove with slotted spoon; set aside.
  2. Add onion and next 7 ingredients to hot drippings in Dutch oven; sauté 5 minutes or until vegetables are tender. Stir in reserved sausage and chicken, tomatoes, broth, and rice. Bring mixture to a boil, reduce heat, and simmer, covered, 25 minutes or until rice is tender.
  3. Stir in shrimp; cover and cook 5 minutes or until done. Sprinkle each serving with green onions.

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About Jambalaya

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