Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

My son, Dan, made this recipe for a social I was having with my cooking and recipes group at my house, and everyone loved it... Some said it was the best they had ever had... I had some, and couldn't leave it alone... It really is incredibly delicious! Try it and see for yourself!

Ingredients Nutrition

Directions

  1. Cook the rice using the chicken stock as the liquid following directions on bag or box. Set aside.
  2. Heat oil in a lg., thick pot on med-high heat.
  3. Add chicken thighs, brown on all sides and cook about 10-15 minutes.
  4. Add sausage, half the Tony's seasoning, and salt. Cover, lower heat, and cook until chicken is well-done, about 15 minutes.
  5. Remove chicken and sausage, and drain all except 1/3 of the drippings from the pot.
  6. Add onions, celery, bell pepper, and garlic, and saute until tender.
  7. Stir in tomato with chili's, tomato sauce, the rest of the Tony's seasoning, and salt, and return chicken (de-boned), and sausage to the pot. Cover, and simmer about 10 minutes.
  8. Add shrimp, parsley, and green onion tops, cooking an additional 5 mins., covered.
  9. Fold in cooked rice, and simmer about 10 minutes.
Most Helpful

2 5

This was not our taste. I don't particularly care for jambalaya, but my husband loves it, so I made it for him. I have a different recipe that he says he likes better, and we won't be making this again. So sorry, with all the positive reviews I was hoping we would like it better.

5 5

Wow! This is one great jambalaya! We used the chorizo sausage, as I had never tried it before. Everyone went back for seconds and thirds! This makes quite a bit, but we were glad it did because one serving never would have been enough for us!! I will be passing this one on to others to enjoy.

Wow this is SO good! I used to live in N'awlins and this was a delicious firey feast. Not too hot, but just right thanks to the chorizo and Tony's (which I had to go to 4 stores to find!). I had to remove the casing from my chorizo, so it was more of a crumbled texture rather than coins, but I think I prefer it this way. I followed the recipe exactly except for omitting the 3rd tsp of salt - and honestly I think I could have omitted all of it - and I also added about a cup of chicken broth to make it a little saucier as we like it. I didn't mix in the rice either because I like to keep it less dry. Thanks for the amazing recipe, Linda! I will never have to use another thank to you :)