Ginny's Jambalaya

"Three years ago, I went on a hunt for a jambalaya recipe. So many to choose from. Here's another one to choose from now. : ) This doubles easily and freezes well. I made this again last night to see if it was as good as I remembered. Verdict: Most Definitely!"
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  • In a large saucepot, combine the chicken, water, quartered onion, quartered celery, sliced garlic, 1 t salt and reserved shrimp shells.
  • Bring to a simmer over medium-high heat, then reduce the heat and cook (partially covered) until the chicken is cooked, about 20 minutes.
  • Remove the chicken from the cooking liquid.
  • Drain and reserve the cooking liquid, discarding the solids.
  • (At this point, I place cheesecloth over my fine mesh strainer and pour the strained liquid through. Now all the teeny particles are strained as well and you have a beautifully clear stock!) Add enough water to the reserved cooking liquid to make 4 cups.
  • Remove and discard the chicken bones.
  • Coarsely chop the breast meat and set it aside.
  • (I put it in the bowl with the shrimp in the refrigerator. Why dirty two bowls?) Heat the oil in a 5-quart Dutch oven.
  • Add the sausage and cook over medium heat until lightly browned.
  • Add all the chopped veggies and the garlic and saute' until crisp tender.
  • Then add the Worcestershire, salt, cayenne, and thyme.
  • (If your thyme has been in your cupboard for awhile, it wouldn't hurt to use 1/2 tsp instead of 1/4 tsp).
  • Bring to a simmer.
  • Stir in the rice and return to a simmer.
  • Cover with a tight fitting lid and simmer over low heat until the rice has absorbed all the liquid, about 25 minutes.
  • (I check and give it a stir every so often. Also at this time, I take the chicken and shrimp out of the fridge to take the chill off them.) Once the liquid is absorbed, remove from heat.
  • Stir in the reserved shrimp and chicken.
  • Cover and let stand for 5 minutes.

Questions & Replies

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  1. Excellent! Flavors are complex and interesting. Best I've tasted. A lot of ingredients, and some preparation, but it does freeze well, so make a double batch and freeze. Servings are GENEROUS - a double recipe gave me 3 meals for 4, plus a couple of lunches.
  2. I made this last night, DH and I both enjoyed it very much. I too have been searching for a Jambalaya recipe. So I actually used your recipe as a base and intermixed it with two other Jambalaya recipes. First I cooked my shrimp in a liquid of 6 cups water and 4 Knorr shrimp flavored bouillon cubes. Cool shrimp and peel, putting the shrimp shells into the broth, boil down till reduced to 4 cups, save. In a 5 quart cast iron Dutch oven I added oil and browned Andlouille, removed and added chicken, boneless,skinless, cut in to cubes and browned. Remove chicken and add to pot onion, 1 cup of diced celery and 1 cup of diced green pepper, I also increased the garlic to a heaping tablespoon, minced fine. At that point I added the seasoniing increasing the thyme as you suggested. Mixed pot up well, added the rice mixed again and let it saute a minute and then added the tomatoes, again adding about a half a can more and approx half a can of tomatoe paste. I strained the broth as you suggested and added that to the pot along with the browned Andouille. Brought it up to a boil, put a lid on, reduce to a simmer and cooked approx 20 minutes. Then I mixed in the shrimp, chicken and 1/4 cup minced parsley. Finally chopped scallions garnished our bowls. Delicious! Made a huge pot, planning to freeze and when reheated will add some oysters and their liquor for a truly New Orleans experience. Thanks again for the inspiration. Leslie
  3. This was very tasty, but DH and I did not care for the texture after freezing, especially the andouille. Might try it again without freezing. Thank you, GinnyP.



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