Creole "style" Chicken & Sausage Jambalaya

Total Time
Prep 15 mins
Cook 40 mins

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!

Ingredients Nutrition


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


Most Helpful

After spending many years working in Southern Louisiana along Bayou La Fouche...this is as close as I have found to the traditional recipes. I left out the sage and bay leaf. I didnt feel like running back to the store. I will make it again replacing the chicken with 2 pounds of large shrimp.

Keith O. October 25, 2016

This Jambalaya was terrific!! I had some cooked chicken in my kitchen. So I stirred it in with the rice. Other than that, I did exactly what the recipe states. Amazing result! Will make again!

SharonChen December 28, 2015

Awesome recipe and very easy to create. This is a keeper. Thanks for sharing!!

alohaelyce November 04, 2015

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