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!
- 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
- 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!
Awesome recipe and very easy to create. This is a keeper. Thanks for sharing!!
I have now made this dish many times with happy family members every time. My wife liked it best with the polska kelbas while my teenage son liked to substitute the meats with Johnsonville brats crumbled and browned. What I find amazing is the broth which is packed with flavor. It may start off soupy but if you let simmer long enough the rice will thicken it up. I like the broth so much that sometimes I 1.5 or double the chicken broth and spices. I have made several recipes and after this one, I am searching no more, this one is the one.
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.