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    You are in: Home / Recipes / Creole "style" Chicken & Sausage Jambalaya Recipe
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    Creole "style" Chicken & Sausage Jambalaya

    Creole "style" Chicken & Sausage Jambalaya. Photo by brooke2396

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Heirloom's Note:

    I learned this recipe from a friend in Louisiana, it's been a favorite in my house since day one! I've changed it some over the years so I know it's not a traditional recipe, hence the Creole "Style" title! I usually serve it up with some cornbread muffins and sweet tea. Delicious!

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    Units: US | Metric


    1. 1
      Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes.
    2. 2
      Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes.
    3. 3
      Add cubed chicken breast and worcestershire sauce and cook just until you can no longer see pink.
    4. 4
      Add the bay leaves, basil, oregano, sage, paprika, Tony Chacere's, salt, black pepper, tomatoes and chicken broth.
    5. 5
      Bring to a boil over medium high heat.
    6. 6
      Add rice, bring back up to a boil.
    7. 7
      Boil for 1 minute.
    8. 8
      Cover reduce heat to low, simmer for 30 minutes.
    9. 9
      The jambalaya should still be wet, but not soupy.
    10. 10
      Ladle into bowls and serve up with some cornbread!
    11. 11
      Cook's Note: I find that when cubing the chicken breast it's easiest to do so when it's still mostly frozen and with a sharp knife. Way easier than a wiggly raw chicken breast!

    Ratings & Reviews:

    • on July 14, 2014


      Really good - followed the recipe exactly, except I used fresh tomatoes out of the garden. Family all had seconds. Served with some okra (for those who liked okra added), and a side of wax + green + kidney beans with bacon and pepper. Will definitely make again.

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    • on December 08, 2013


      This is PERFECT! My picky husband has taste tested several jambalaya recipes that I've tried and always found something wrong with them. He is sitting next to me devouring it right now.. This will be on regular rotation in our household! Just a note - I used turkey kielbasa to cut down on the fat, I didn't have bell peppers, so I substituted a jalapeño (seeded and ribbed), and I think I like it better - adds a little extra kick if you like spice (but not too much that it was overwhelming). Also, I am usually heavy handed on salt, but even I didn't think this one needed any extra. The Tony Chacheri's has plenty of salt by itself. This is a simple, yet delicious recipe!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 01, 2013


      It was yummy! I have been looking for a good and easy jambalaya recipe, this is the one.

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

    Read All Reviews (8)


    Nutritional Facts for Creole "style" Chicken & Sausage Jambalaya

    Serving Size: 1 (563 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 446.7
    Calories from Fat 132
    Total Fat 14.7 g
    Saturated Fat 4.8 g
    Cholesterol 94.1 mg
    Sodium 1562.3 mg
    Total Carbohydrate 46.8 g
    Dietary Fiber 4.5 g
    Sugars 7.1 g
    Protein 31.5 g

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