1 hr 5 mins
This is a recipe from my mom's recipe file (altered slightly) that she and I made for my sixth grade social studies fair project, Creole and Cajun Cooking: A Cultural Mix. I made it to freeze for my MIL's visit in a few weeks.
My Private Note
Units: US | Metric
- 2 -3 lbs chicken, boiled, deboned, and torn into manageable pieces
- 1 lb smoked sausage, sliced
- 1/2 cup onion, chopped
- 1 tablespoon sugar (added in to my mom's recipe, she didn't remember doing it but it works)
- 1/2 cup bell pepper, chopped
- 1/2 cup celery, chopped
- 2/3 cup uncooked rice (white! I don't want to figure out the liquid or cooking time difference on brown rice)
- 1 cup chicken broth (I used the broth from the boiled chicken)
- 1 cup tomato (or 1 can, drained but don't drain if you are freezing the recipe)
- 1 large garlic clove, minced (or as the recipe says, 1 large garlic toe)
- 1/2 teaspoon black pepper (fresh ground, or to taste)
- 1 small bay leaf
- 1/2 teaspoon salt (or to taste)
- 1Saute sausage, onion, celery, and bell pepper with sugar (using the fat that renders from the sausage) in a Dutch oven over medium heat.
- 2Cook until veggies are tender and sausage is slightly browned.
- 3Stir in rice, broth, tomatoes, and seasonings. Bring to a boil over medium heat.
- 4Stir in chicken. Put in oven and bake at 350 degrees for 30 minutes or until rice is tender and liquid is absorbed.
- 5Fluff lightly with a fork. Remove bay leaf.
Browse Our Top One-Dish Meal Recipes
You Might Also Like...View All One-Dish Meal Recipes
Nutritional Facts for Creole Chicken and Sausage Jambalaya
Serving Size: 1 (356 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 902.1
- Calories from Fat 517
- Total Fat 57.5 g
- Saturated Fat 19.0 g
- Cholesterol 180.8 mg
- Sodium 2298.5 mg
- Total Carbohydrate 37.0 g
- Dietary Fiber 1.8 g
- Sugars 6.0 g
- Protein 55.2 g