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Jambalaya II

Jambalaya II

  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
CLAIREB

CLAIREB

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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

MURPHI1216
55

MURPHI1216

10/15/2003

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 italian sausage, baking it in the oven at 325 degrees for about 45 minutes. Did cook the chicken and sausage the day before and refrigerated as suggested. Added 1/2 pound of fresh, pre-cooked shrimp with the meat. Flavor is mild enough that there is a kick but won't send you running for the water. If you like your food hot I would add more spices.

BRUZER
38

BRUZER

3/10/2003

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 easier and faster, I've never stewed the chicken. I will just take cooked chicken breasts & combine everything at once.

ANGELAADS
27

ANGELAADS

1/4/2004

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

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