Brown Cajun Jambalaya

"Whenever I refer to this jambalaya, I call it brown as opposed to the red Creole jambalaya. Prepare all the ingredients the night before, ready to throw it together. Once cooked it can be frozen for future use."
photo by gailanng photo by gailanng
photo by gailanng
photo by JMBravo photo by JMBravo
photo by kellychris photo by kellychris
photo by mightyro_cooking4u photo by mightyro_cooking4u
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
Ready In:
1hr 5mins




  • Prepare Spice Mix in small container; set aside.
  • In large Dutch oven brown cooked chicken, smoked sausage and diced ham; drain grease.
  • Add to browned meats the onion, celery, bell pepper and garlic. Saute for 5 minutes, or until vegetables are soft, lifting brown bits from bottom of pan.
  • Add spice mix and stir.
  • To the same pot stir in 4 cups chicken broth, parsley, green onions, Kitchen Bouquet and bay leaf; bring to a boil.
  • Add 2 cups converted rice, stirring once.
  • Cover and cook about 20 - 25 minutes or until liquid is absorbed.

Questions & Replies

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  1. janabu
    This was sooooo good. Had been looking for " brown jambalya " recipe for a long time !!! Thank you so much for posting.
  2. jane49423
    I made this in my rice cooker. First I sauteed the vegetables and meat then threw everything in the rice cooker. It look a little extra chicken broth, but otherwise worked really well. I used ham and shrimp as the meat, but did everything else to the recipe - except I didn't have any green onions. It does smell great!
  3. kellychris
    Wonderful!! This recipe has made my mind up that I really DO NOT like the "boxed" kind!! It will be this recipe from now on. The only thing was that I did not have diced ham. Still EXCELLENT!!
  4. Just Brown Sugar
    This recipe is absolutely delicious. The smell permiated the house and I couldn't wait to eat it. The seasoning was on point, I added a tsp of cajun seasoning just because I can never find a recipe that doesn't need an added touch but I was wrong. The one thing I would do different the next time is:brown the sausage and ham and then add in the chicken, other than that I wouldn't change a thing. I have thirteen yr. old twins and one is very hard to please; he wrote on top of the recipe THIS IS SO GOOOD. I urge you to try this and enjoy.
  5. mightyro_cooking4u
    Great. The only thing I changed was to use lil smokies I had on hand. It similar to how I make my pileau(perlow). Made for Cajun/Creole.


I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
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