Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

Really good. I do cook the rice separate, that way I don't make glue, and you can make it hotter-I do!

Ingredients Nutrition


  1. Melt shortening in a large/huge saucepan over medium heat.
  2. Cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so.
  3. Remove and add onion, green pepper, celery and garlic.
  4. Cook slowly stirring now and again until onions are tender.
  5. Add sausage and cook 10 min more.
  6. Return chicken and add all remaining ingredients EXCEPT rice and stir together well.
  7. Cover and simmer for 30 min stirring now and again.
  8. Remove cover and continue to cook until broth cooks down a bit-you don't want it too thick as the rice will soak up the juice.
  9. Serve up the rice in bowls and ladle the Jambalaya on top, and offer more cayenne or Tabasco at the table.
  10. ***I know that cooking the rice on the side and not in the dish will cause some to have a heart attack, but I've found the flavor much better this way, IMHO.
  11. Diana.


Most Helpful

Very good AND the kids liked it too! I also used chicken breasts, hot sausage & some shrimp at the end. This one is definately a keeper. Thanks.

Wendy13 November 30, 2002

Wow, this was sooooo good and I can't wait to make it again! I did make a couple of small changes...substituted diced ham for the chicken (only because I didn't have any chicken) and added shrimp. I'm going to make sure I have chicken the next time I make this. I always cook my rice separately also because DH doesn't eat rice.

Dreamgoddess January 20, 2003

This was a great recipe for any level cook. I am by no means a culinary genius, and making this recipe was a cinch. I found that adding the hot sausages really gave this recipe a kick and complimented the cayenne well (while not being too hot). This is definitely a recipe that we are going to keep!!!

pumpkingirl31 December 31, 2002

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