Jambalaya II

Jambalaya II

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"Given to me by my Cajun aunt. The absolute best I have ever tasted. Like true Cajun recipes, the spices do not have measurements, add to taste."

Ingredients

2 h {{adjustedServings}} servings 556 cals
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Nutrition

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  • Calories:
  • 556 kcal
  • 28%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 37 g
  • 74%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 1254 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

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  1. Place chicken and sausage in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until chicken is opaque and falls from the bone, 45 minutes. (I usually do this the night before and refrigerate to skim the fat.) Remove chicken and sausage, reserving broth. Shred chicken.
  2. In a large pot over medium heat, cook bell pepper, onion and garlic until onion is translucent, adding reserved chicken broth if necessary. Stir in tomatoes, chili powder, pepper sauce, cayenne, Worcestershire and bay leaves; reduce heat and simmer 15 minutes.
  3. Stir the shredded chicken, sausage and tomato paste into the spiced vegetables. Continue to simmer until flavor is as spicy as you like, adding reserved liquid as needed to thin.
  4. Stir in 1 cup reserved liquid with the rice. Simmer 20 minutes, until rice is tender. Serve or continue to simmer, as desired.
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Reviews

179
  1. 233 Ratings

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Awesome recipe. Took more time than indicated on recipe though. Give yourself a good hour and a half once you start putting it all together. Used chicken breasts and boiled them alone. Used ...

This recipe is unbelievable!!! I make it for my husband & usually within a day or two he has completely polished it off (by himself!!!). The only suggestion I can offer is to make this a little ...

Add a pound of shrimp to this the last five minutes and it rocks.