Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Jambalaya Recipe
    Lost? Site Map

    Chicken Jambalaya

    Chicken Jambalaya. Photo by Karen Elizabeth

    1/1 Photo of Chicken Jambalaya

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    LifeIsGood's Note:

    Even though this is titled chicken jambalaya, there is also some ham and sausage in there for flavor. This is a great one-dish meal and pretty easy to throw together. Adapted from an Emeril Lagasse recipe.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees F.
    2. 2
      Season the chicken pieces with 2 T Creole seasoning and the salt. Heat up the oil in a heavy lidded pot over med-high heat. Add the chicken and cool until they get browned on all sides, about 8-10 minutes (work in batches if the pot gets too crowded). Take the chicken out and set it aside.
    3. 3
      Add the celery, bell peppers and onions and cook for about 2 minutes. Add the garlic and cook for another 2 minutes. Then add the sausage and ham and cook for another 2 minutes. Add the rice, stir to blend and cook for approximately 2 more minutes. Add the chicken stock, tomatoes, tomato paste, Worcestershire and the leftover 1 t of Creole seasoning, the pepper sauce, bay leaves and thyme. Stir this all together and return the chicken to the pot, nestling the pieces into the rice mixture.
    4. 4
      Cover the pot and bake for about 40 minutes, or until the chicken and rice are tender. Remove from the oven and let stand for about 5 minutes (still covered). Garnish with the green onions and serve! You can also serve with additional hot sauce.

    Ratings & Reviews:

    • on February 04, 2014


      One of those wonderfully satisfying meals that has everything in it, takes very little effort to prepare, feels soo healthy and tastes so good! I did use chicken breast fillets, cubed, and I added shrimp, because I really like it in jambalaya. Otherwise, as recipe. Delicious, thank you, made for PRMR tag game

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Jambalaya

    Serving Size: 1 (387 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 713.8
    Calories from Fat 321
    Total Fat 35.7 g
    Saturated Fat 10.3 g
    Cholesterol 71.5 mg
    Sodium 1896.6 mg
    Total Carbohydrate 65.6 g
    Dietary Fiber 2.8 g
    Sugars 5.6 g
    Protein 30.8 g

    The following items or measurements are not included:

    chicken pieces

    fresh thyme

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes