Creole "style" Chicken & Sausage Jambalaya

"I learned this recipe from a friend in Louisiana, it's been a favorite in my house since day one! I've changed it some over the years so I know it's not a traditional recipe, hence the Creole "Style" title! I usually serve it up with some cornbread muffins and sweet tea. Delicious!"
photo by SharonChen photo by SharonChen
photo by SharonChen
photo by SharonChen photo by SharonChen
photo by loof751 photo by loof751
photo by jessymroberts photo by jessymroberts
photo by Kathie Q. photo by Kathie Q.
Ready In:




  • Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes.
  • Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes.
  • Add cubed chicken breast and worcestershire sauce and cook just until you can no longer see pink.
  • Add the bay leaves, basil, oregano, sage, paprika, Tony Chacere's, salt, black pepper, tomatoes and chicken broth.
  • Bring to a boil over medium high heat.
  • Add rice, bring back up to a boil.
  • Boil for 1 minute.
  • Cover reduce heat to low, simmer for 30 minutes.
  • The jambalaya should still be wet, but not soupy.
  • Ladle into bowls and serve up with some cornbread!
  • Cook's Note: I find that when cubing the chicken breast it's easiest to do so when it's still mostly frozen and with a sharp knife. Way easier than a wiggly raw chicken breast!

Questions & Replies

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  1. So good! Just like I remember from my trips to New Orleans. This Yankee loves Creole! My hint - if you are working with fresh chicken breasts, not frozen, cube them with kitchen shears. I just scissor the breasts into strips then scissor the strips into cubes. The teeth on the edge of the shears holds the floppy meat from moving. Easy! BTW - I've replaced the chicken with shrimp - just as good. And I've replaced the kielbasa with andouille - even better!
  2. 5 Stars! I love this "accessible" jambalaya (kielbasa instead of andouille sausage; I bought Tony Chacere's Creole seasoning online and received it promptly). The seasonings hit a bulls-eye! The directions didn't say, so I added the Worcestershire sauce with the tomatoes. Testifying 5.05.08 that this cooks up deliciously after freezing, DH is also a "believer". Made originally for PAC Spring 2008, but DH demanded I make this again and again. Photo added 7/23/08.
  3. First time making this a nd it turned out so well!! I was looking for a recipe without shrimp as I am allergic and this will be my go to!
  4. Made it last night with shrimp, delicious, loved the flavor. Rice took a good 10-15mins longer to get soft.
  5. Delicious ! made it for my son’s birthday. I added shrimp to the recipe & doubled up the ingredients. He is a chef & he loved it! Thank you for sharing your recipe
    • Review photo by Kathie Q.


  1. I know I wasn't supposed to, but I used Slap ya Mama seasoning. Turned out great!
  2. Instead of sausage I will probably use shrimp. I hope it will taste good.
  3. Used a couple of mushrooms and substituted a different spicy sauce where they told me not to... Because I didn't have what they suggested!still great!
  4. Since I don't eat pork or beef I replaced the sausage with 1/2 of a smoked turkey kielbasa, added about 1/2 of a Diestel smoked turkey thigh chopped and chicken thighs rather than breasts. Also I added 2c of homemade chicken stock and 3 - 14 oz cans of diced tomatoes. It would have never occurred to me that sage would be a complimentary spice but the combination of spices in this was spot on. Will definitely make again, only next time I'll invite friends to join us!!
  5. This was very good! I made exactly as directed except I substituted turkey kielbasa for the beef. We had company over for supper, and this was filling and hearty and everyone loved the flavors. It was not soupy or goupy - it was thick and rich. As suggested, I served with cornbread. I also served with cauliflower and green salad. This wasn't terribly spicy, which I appreciated. Those who like spicier foods may want to add some red pepper flakes or hotter peppers. Thanks for a great recipe! I took a photo while it was still in my pot!


I'm a newlywed recently transplanted from the Pacific Northwest to Central California. I've been cooking for as long as I can remember and am always willing to try out new things. I look forward to finding new recipes and meeting new people here on 'Zaar. Onward to the kitchen!
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