- Prep: 20 min
- Cook: 45 min
- Ready In: 1 hr 5 min
“Spicy jambalaya with chicken and andouille sausage.” - by Terri
Original recipe yields 6 servings
- Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
- In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
- Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
Amount Per Serving (6 total)
- 459 cal
- 19.6 g
- 42 g
Based on a 2,000 calorie diet
Reviews (292)Rate This Recipe
"My husband is a New Orleans native and constantly complains about people attempting to make "their cuisine". This one passed the test with flying colors! We had this two weeks ago and he is begging me..." See more to make it again!"
"Excellent!! Just used olive oil, kielbasa, no file powder, and added some shrimp during the last 7 minutes. Since I added the shrimp, I used a full 28 oz can of crushed tomatoes. Also seasoned with so..." See moreme thyme and fresh basil. Cooked rice separately, so skipped on the broth."
Colleen's Slow Cooker Jambalaya
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