Creole "style" Chicken & Sausage Jambalaya

Submitted by Heirloom

"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!"

 

• Ready In: 55mins
• Ingredients: 19
• Serves: 6

ingredients

• 1 lb boneless skinless chicken breast, cubed
• 1 (14 ounce) package loop sausage beef polska kielbasa, sliced
• 1 green bell pepper, diced
• 1 yellow onion, chopped
• 3 large celery ribs, chopped
• 3 garlic cloves, minced
• 1 bunch scallion, chopped
• 1 (32 ounce) can diced tomatoes, with juices
• 1 (15 ounce) can chicken broth
• 1 1⁄4 cups long grain rice
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried sage
• 1 teaspoon paprika
• 1 tablespoon tony chacere's creole seasoning, no substitutes for Tony's
• 1 teaspoon salt
• cracked black pepper

directions

1. Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes.
2. Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes.
3. Add cubed chicken breast and worcestershire sauce and cook just until you can no longer see pink.
4. Add the bay leaves, basil, oregano, sage, paprika, Tony Chacere's, salt, black pepper, tomatoes and chicken broth.
5. Bring to a boil over medium high heat.
6. Add rice, bring back up to a boil.
7. Boil for 1 minute.
8. Cover reduce heat to low, simmer for 30 minutes.
9. The jambalaya should still be wet, but not soupy.
10. Ladle into bowls and serve up with some cornbread!
11. 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!

Reviews

[Caddy Lady]

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!

 

[KateL]

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.

 

[Deborah W.]

Made it last night with shrimp, delicious, loved the flavor. Rice took a good 10-15mins longer to get soft.

 

[Kathie Q.]

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

 

[Drew S.]

This has been my go-to since a friend told me about it a few years back. I prefer shrimp to chicken though so I toss those bad boys in there right before the rice and voila! Jambalaya magic! Also I use andouille instead of kielbasa because why would you not?