Recipe by Heirloom
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!
- 1 lb boneless skinless chicken breast, cubed
- 1 (14 ounce) packageloop sausage beef polska kielbasa, sliced
- 1 green bell pepper, diced
- 1 yellow onion, chopped
- 3 large celery ribs, chopped
- 3 garlic cloves, minced
- 1 bunch scallion, chopped
- 1 (32 ounce) can diced tomatoes, with juices
- 1 (15 ounce) can chicken broth
- 1 1⁄4 cups long grain rice
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried sage
- 1 teaspoon paprika
- 1 tablespoon tony chacere's creole seasoning, no substitutes for Tony's
- 1 teaspoon salt
- cracked black pepper
Directions See How It's Made
- Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes.
- Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes.
- Add cubed chicken breast and worcestershire sauce and cook just until you can no longer see pink.
- Add the bay leaves, basil, oregano, sage, paprika, Tony Chacere's, salt, black pepper, tomatoes and chicken broth.
- Bring to a boil over medium high heat.
- Add rice, bring back up to a boil.
- Boil for 1 minute.
- Cover reduce heat to low, simmer for 30 minutes.
- The jambalaya should still be wet, but not soupy.
- Ladle into bowls and serve up with some cornbread!
- 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!