• prep time1 min
  • total time 45 min
  • serves 8

Pick up the flavours of the south with this Louisana classic.

46 Ratings
Directions for: Jambalaya


1 lb(s) boneless skinless chicken, breasts

6 oz kielbasa, or other smoked sausage

4 oz ham

1 Tbsp vegetable oil

4 cloves garlic, minced

2 stalks celery, chopped

2 onion, chopped

1 sweet red pepper, chopped

1 sweet green pepper, chopped

2 bay leaf

1 ½ tsp chili powder

1 ½ tsp dried thyme

1 ½ tsp dried oregano

½ tsp salt

½ tsp pepper

¼ tsp hot pepper flakes

2 cup parboiled rice

2 ½ cup chicken stock

1 28 oz can tomato, chopped

1 ½ cup frozen peas

12 oz medium shrimp, peeled, and, deveined


1. Cut chicken breasts into 2-inch (5 cm) pieces.

2. Cut kielbasa into 1/2-inch (1 cm) thick slices; cut each slice into quarters.

3. In Dutch oven, heat oil over medium-high heat; brown chicken well on both sides.

4. Transfer to plate; set aside.

5. In same pan, brown kielbasa and ham for 5 minutes; transfer to plate.

6. Add garlic, celery, onions, red and green peppers, bay leaves, chili powder, thyme, oregano, salt, pepper and hot pepper flakes to pan; cook, stirring, for 5 minutes or until onion is softened.

7. Add rice, stirring to coat; add stock, tomatoes, chicken, kielbasa, and ham.

8. Bring to boil; reduce heat to medium-low, cover and simmer for 25 minutes.

9. Stir in peas and shrimp; cover and cook for 10 minutes or until rice is tender.

10. Discard bay leaves.

See more: North American, Party Favourites, Rice/Grain, Fall, Pork, Broil, Winter, Shellfish, Vegetables, Saute, Poultry, Dinner, Main, Chicken, Hot and Spicy


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