Prep 10 mins
Cook 40 mins
This simple recipe from Southern Living is as simple as 1-2-3! This is a great recipe for when you really want some jambalaya and just do not have the time to stand over the stove! It was published in the December 1997.
- 1 large onion, diced
- 1 large green bell pepper, diced
- 453.59 g smoked sausage, cut into 1/4-inch slices
- 14.79 ml olive oil
- 946.36 ml cooked chicken, chopped
- 709.77 ml long-grain rice, uncooked
- 2 (595.33 g) can French onion soup, undiluted
- 411.06 g can chicken broth
- 411.06 g can beef broth
- 9.85-14.78 ml creole seasoning
- 9.85-14.78 ml hot sauce
- fresh cilantro
- Sauté first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or until sausage is browned.
- Stir in chicken and next 6 ingredients.
- Bake, covered, at 350° for 40 minutes, stirring after 30 minutes. Garnish, if desired.
- serves 8-10.
This was very easy to make and tasty. I did add a can of diced tomatoes and used lots of cajun seasoning. It makes a ton, so I froze about half of it. Thanks for a hearty, filling lunch.
I made this Jambalaya when I had a house full of company. It was a hit! However, the cooking instructions are wrong. At 350 degrees, after 30 minutes when it was time to stir, it was extremely soupy. There is no way this recipe could be cooked in 40 minutes at that low temperature. I ended up turning up the oven to 375 and checking it every 20 minutes. I know it was about 1 and 1/2 hours before it was done. But it was a real winner as far as taste. Everyone who tried it wanted the recipe. Thanks Bev!
I've been making this since I saw it in a Southern Living Magazine years ago! It is very easy to make, feeds a crowd and is VERY good!