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READY IN: 1hr 45mins
Recipe by Chef Jeff from Alba

Jambalaya recipe from an old New York Times Cookbook.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Melt fat in large skillet and add onion, green pepper and garlic. Cook slowly, stirring often, until the the onion and pepper are tender. Add the chicken, ham and sausages and cook five minutes.
  3. Add the tomatoes, with liquid, the rice, broth, thyme, parsley, chili powder, salt and pepper. Turn mixture into large asserole. Cover and bake until rice is tender, about one and one-quarter hours.
  4. Note: This dish may be baked for one hour, refrigerated and, at serving time, baked long enough to finish cooking the rice. You may also add seafood if you desire.

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