Chicken Jambalaya I

Chicken Jambalaya I

115 Reviews 7 Pics
Recipe by  Suzanne

“This is a one-skillet chicken and rice dish with veggies, herbs and just a slight spicy kick!”

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Adjust Servings

Original recipe yields 4 servings



  1. Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf.
  2. Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.

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Reviews (115)

Rate This Recipe


Thank You..Thank You...Thank You. I have found so many "Jambalaya" recipes that add really strange and non traditional ingredients and then forget what makes Jambalaya what it is...the spices. This is the first recipe in a long time that I have seen that remembers to put Thyme in the list of ingredients. It turned out wonderful! Hats off to you Suzanne!

Southern GurL

Southern GurL

very yummy recipe. try adding smoked sausage like keilbasa and/ or red beans, i did and it was excellent, will make again.



Yummy. The first time I made this recipe I followed it exactly and it was good. I made it again tonight and instead of using white rice I used the small 5 oz. package of Vigo yellow rice and the whole 14 ounces of chicken broth. Very moist and much tastier.

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Amount Per Serving (4 total)

  • Calories
  • 308 cal
  • 15%
  • Fat
  • 8.5 g
  • 13%
  • Carbs
  • 29.9 g
  • 10%
  • Protein
  • 25.1 g
  • 50%
  • Cholesterol
  • 75 mg
  • 25%
  • Sodium
  • 563 mg
  • 23%

Based on a 2,000 calorie diet



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Creole Chicken I