Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

In my house, jambalaya is served "muy picante" (very spicy) but never served to small children (or my son-in-law...)!

Ingredients Nutrition

Directions

  1. Heat oil in heavy large pot over high heat.
  2. Using a few pieces at a time, brown chicken well. About 8 minutes per batch.
  3. Transfer chicken to a platter.
  4. Reduce the heat to medium-high.
  5. Add the onions, bell peppers, parsley and garlic.
  6. Saute' until the onions are tender, about 5 minutes.
  7. Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves.
  8. Saute' about 5 minutes to blend flavors.
  9. Add rice; stir to coat and mix.
  10. Pour broth over rice mixture.
  11. Add chicken pieces; press to submerge in broth.
  12. Bring to a boil. Reduce heat to low, cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes.
  13. Remove the bay leaves.
  14. Season with salt, pepper and more cayenne, to taste.
Most Helpful

4 5

You really have to be careful with the amount of cayenne pepper you use if you're not a big spicy person. I personally added too much. The taste is wonderful though. I'll just need to work on the heat. Thanks for a great recipe.