READY IN: 1hr 50mins
Recipe by Kevin Young

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.

Top Review by Luby Luby Luby

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.

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.

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