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

A good recipe I got from a Justin Wilson cookbook. I didn't change much just tweaked a few things and halved the recipe, so it's pretty true to his recipe. This is nice and mild, not a lot of spice so my wife likes it. I have to add at least a tsp of Tabasco to each bowl though. I hope you enjoy it.

Ingredients Nutrition


  1. In a large pot, cook chicken in oil over medium heat until brown, and cooked through.
  2. Remove chicken from pot preserving remaining oil.
  3. Add onions, bell pepper, parsley, and scallions to oil and sauté until the onions are transparent (about 5-10 minutes).
  4. Add sausage, rice, broth, garlic, chicken, salt, and pepper.
  5. Continue cooking over medium heat until nearly all the water has absorbed into the rice (about 15-20 minutes).
  6. Reduce heat to low, cover, and let simmer until rice is done.
  7. Do not lift lid for at least 1 hour.
  8. Remove from heat and serve.
Most Helpful

I'm a big fan of jambalaya. I doubled the onions and garlic and added some worchestershire. I browned the chicken very well in order to have a good base of drippings. I sauted the vegetable mixture until the onions were carmelized in order to get that extra flavor. I also added black pepper and added a little more salt. Using boneless chicken breasts also makes for a very easy dish.

Luby Luby Luby May 24, 2003

This is a good recipe, however I think andouille sausage is more traditionally used in cajun cooking.

lynnjarrell February 12, 2012

This was a wonderful dish. I'm half Cajun and have had a lot of Jambalaya in my lifetime and this was one of the better recipes. I prefer this kind without the tomatoes. It had a good flavor and just the right amount of "bite." I don't like onions so we didn't add them. Didn't miss them one bit.

michelebelle August 28, 2008