CHICKEN AND SAUSAGE JAMBALAYA

CHICKEN AND SAUSAGE JAMBALAYA

Classic Louisiana Comfort in One Pot

Chicken and sausage jambalaya is the heart of Louisiana cooking—bold, smoky, and deeply satisfying. This iconic one-pot dish combines tender chicken, spicy smoked sausage, aromatic vegetables, and seasoned rice into a meal that feeds a crowd and tastes even better the next day.

Below are three foolproof chicken and sausage jambalaya recipes, plus expert tips to help you nail the flavor every time.

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Classic Chicken and Sausage Jambalaya (Creole Style)

This version includes tomatoes for a rich, slightly saucy finish.

Ingredients

• 1 tbsp olive oil

• 12 oz andouille sausage, sliced

• 1 lb boneless chicken thighs, diced

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 2 cups long-grain rice

• 4 cups chicken broth

• 1 (14.5 oz) can diced tomatoes

• 1½ tsp Cajun or Creole seasoning

• 1 tsp smoked paprika

• ½ tsp dried thyme

• ½ tsp cayenne (optional)

• Salt & black pepper

• 2 bay leaves

• Green onions for garnish

Instructions

1. Heat oil in a large pot over medium heat.

2. Brown sausage; remove and set aside.

3. Brown chicken in the same pot; remove.

4. Sauté onion, bell pepper, and celery until soft.

5. Add garlic and spices; stir until fragrant.

6. Return chicken and sausage to pot.

7. Add rice, broth, tomatoes, and bay leaves.

8. Bring to a boil, reduce heat, cover, and simmer 25 minutes.

9. Rest 5 minutes, fluff, garnish, and serve.

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Cajun Chicken and Sausage Jambalaya (No Tomatoes)

Smokier and drier, this Cajun-style jambalaya highlights browned meats and spices.

Ingredients

• 1 tbsp vegetable oil

• 12 oz smoked sausage

• 1 lb chicken thighs

• 1 onion, diced

• 1 bell pepper, diced

• 2 celery stalks

• 3 cloves garlic

• 2 cups long-grain rice

• 4 cups chicken broth

• 1½ tsp Cajun seasoning

• 1 tsp paprika

• ½ tsp thyme

• ¼–½ tsp cayenne

• 2 bay leaves

Instructions

1. Brown sausage deeply; remove.

2. Brown chicken until golden; remove.

3. Cook vegetables in rendered fat.

4. Add garlic and seasonings.

5. Stir in rice until lightly toasted.

6. Add broth, bay leaves, sausage, and chicken.

7. Cover and simmer 25–30 minutes.

8. Rest and fluff before serving.

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Quick Weeknight Chicken and Sausage Jambalaya

Ready in about 35 minutes—perfect for busy nights.

Ingredients

• 10 oz smoked sausage

• 1 lb rotisserie chicken, shredded

• 1 small onion

• 1 bell pepper

• 1 cup instant or parboiled rice

• 2 cups chicken broth

• 1 cup diced tomatoes

• 1 tsp Cajun seasoning

Instructions

1. Brown sausage in skillet.

2. Add onion and pepper; cook until soft.

3. Stir in rice, broth, tomatoes, and seasoning.

4. Simmer 15 minutes.

5. Add chicken, heat through, and serve.

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Pro Tips for Perfect Chicken and Sausage Jambalaya

• Use chicken thighs for juicier results

• Brown meat well for deeper flavor

• Don’t stir rice while simmering

• Let jambalaya rest before serving

• Taste and adjust seasoning at the end

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Creole vs Cajun Chicken Jambalaya

Style	Tomatoes	Texture	Flavor
Creole	Yes	Moist	Balanced, herby
Cajun	No	Drier	Smoky, bold

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Storage & Reheating

• Refrigerate: Up to 4 days

• Freeze: Up to 3 months

• Reheat: Stovetop with splash of broth

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Final Thoughts

Chicken and sausage jambalaya is a timeless, crowd-pleasing dish that delivers bold flavor with simple ingredients. Whether you prefer Creole, Cajun, or a quick weeknight version, these recipes guarantee comfort in every bite.

OTHER RECIPES

JAMBALAYA RECIPE INGREDIENTS

• 1 lb. smoked pork sausage (sliced)
• 1 lb. boneless chicken thighs (or breasts if you don’t like dark meat) dark=more flavor
• 3 c. white long grain rice
• 6 c. water
• 1 tsp. vegetable oil
• 1 chopped white onion
• 1 chopped green bell pepper
• 3 tsp. of chopped/minced garlic
• 3 chicken bouillon cubes
• 2 tbsp. salt (or to taste)
• 1 tbsp. Pepper (or to taste)
• 3-4 drops of kitchen bouquet sauce (optional – this is for darker color)
• A few sprinkles of cayenne pepper
• Robert’s Louisiana seasoning (or "Season All") – teaspoon
• 1 tsp. worchestershire sauce
• 1 tsp. Louisiana Hot Sauce
• 1 "splash" of beer

JAMBALAYA RECIPE INSTRUCTIONS
In a large pot over medium/high heat "brown" your sliced sausage in the vegetable oil for approximately 5-7 minutes, stirring and turning – you want it to look cooked, and the bottom of the pot to be dark – the sausage will have a tendency to "stick" to the bottom, this is OK, that’s when you know it’s time to remove the sausage.

Repeat sausage step, except this time with the chicken – remove from heat. *

Add the onions, bell peppers, and garlic. 

Sautee in the same pot until transparent and covered with the dark remains of Put your chicken and sausage back in the pot, along with the water. Also, add your seasonings, worchestershire, and Kitchen bouquet – While stirring occasionally, bring to a full boil

Add rice, bullion cubes, hot sauce, & beer— Stir occasionally and bring to boil.
Reduce heat to simmer, and cover for 1 hour. – DO NOT REMOVE LID DURING THIS TIME
Remove lid, turn off heat, serve up and enjoy the Jambalaya recipe of chicken and sausage !
Jambalaya recipe: jambalaya-skillet.

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JAMBALAYA SKILLET

JAMBALAYA SKILLET

Big Louisiana Flavor in One Easy Pan

When you’re craving the bold, smoky flavors of Louisiana jambalaya but don’t want to babysit a pot for an hour, skillet jambalaya is the answer. These recipes deliver classic Creole flavor using one pan, minimal cleanup, and weeknight-friendly cooking times—without sacrificing authenticity.

Below you’ll find three skillet-style jambalaya recipes, each with its own personality, plus expert tips to make them foolproof every time.

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Why Make Jambalaya in a Skillet?

• One-pan cooking = less cleanup

• Faster than traditional stovetop jambalaya

• Perfect for weeknights and small kitchens

• Easy to customize protein and spice level

• Great for meal prep and leftovers

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Classic Chicken & Sausage Jambalaya Skillet

Ingredients

• 1 tbsp olive oil

• 12 oz andouille sausage, sliced

• 1 lb boneless chicken thighs, diced

• 1 small onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 cup long-grain rice

• 2 cups chicken broth

• 1 cup diced tomatoes

• 1 tsp smoked paprika

• 1 tsp Cajun seasoning

• ½ tsp thyme

• ¼–½ tsp cayenne (to taste)

• Salt and black pepper

• Green onions for garnish

Instructions

1. Heat oil in a large deep skillet over medium heat.

2. Brown sausage until crisp; remove and set aside.

3. Sear chicken in the same skillet until lightly browned.

4. Add onion, bell pepper, and celery. Cook until softened.

5. Stir in garlic and spices.

6. Add rice, broth, tomatoes, sausage, and chicken.

7. Bring to a simmer, cover, and cook 18–20 minutes.

8. Rest 5 minutes, fluff, garnish, and serve.

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Shrimp Jambalaya Skillet (Fast & Flavorful)

Ingredients

• 1 tbsp butter or olive oil

• 1 lb raw shrimp, peeled & deveined

• 10 oz smoked sausage, sliced

• 1 small onion, diced

• 1 red bell pepper, diced

• 2 cloves garlic

• 1 cup cooked rice (day-old works best)

• ½ cup chicken or seafood broth

• 1 tsp Cajun seasoning

• ½ tsp smoked paprika

• Lemon wedges & parsley

Instructions

1. Sauté sausage in skillet until browned. Remove.

2. Add onion and bell pepper; cook until tender.

3. Add garlic and spices.

4. Stir in cooked rice and broth.

5. Add shrimp and sausage back in.

6. Cook 4–6 minutes until shrimp are pink.

7. Finish with lemon and parsley.

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Low-Carb Cauliflower Rice Jambalaya Skillet

Ingredients

• 1 tbsp olive oil

• 12 oz smoked sausage

• 1 lb chicken breast or thighs

• 1 onion, diced

• 1 bell pepper, diced

• 2 cloves garlic

• 1 tsp Cajun seasoning

• ½ tsp paprika

• 12 oz cauliflower rice

• Salt and pepper

Instructions

1. Brown sausage and chicken in skillet.

2. Add vegetables and cook until soft.

3. Stir in spices.

4. Add cauliflower rice and cook 5–7 minutes.

5. Serve hot with green onions.

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Skillet Jambalaya Tips for Perfect Results

• Use a deep, heavy skillet with a lid

• Toast rice briefly before adding liquid

• Don’t over-stir once simmering

• Adjust broth if your skillet runs hot

• Add shrimp last to prevent overcooking

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Creole vs Cajun Skillet Jambalaya

Style	Tomatoes	Flavor
Creole	Yes	Slightly saucy, herby
Cajun	No	Smoky, bold, rustic

Both styles work beautifully in skillet recipes.

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Storage & Reheating

• Fridge: 3–4 days in airtight container

• Freezer: Up to 2 months

• Reheat: Skillet with splash of broth or microwave covered

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Final Thoughts

Jambalaya skillet recipes bring the heart of Louisiana cooking into a fast, approachable format. Whether you prefer classic chicken and sausage, quick shrimp, or a low-carb version, these one-pan meals deliver big flavor with minimal effort.

OTHER RECIPES

JAMBALAYA RECIPE INGREDIENTS

• 1 medium green pepper, chopped
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 tbsp. vegetable oil
• 1 lb. boneless skinless chicken breasts, cut into strips
• 2 tbsp. lite Creole seasoning, divided
• 1 can (14 1/2 oz.) diced tomatoes, undrained
• 1 cup water
• 1 can (8 oz.) low sodium tomato sauce
• 1/2 lb. cleaned medium shrimp
• 2 cups MINUTE® Brown Rice, uncooked

JAMBALAYA RECIPE INSTRUCTIONS
Heat oil in large nonstick skillet over medium-high heat. 

Add bell peppers, onions and celery; cook and stir until crisp-tender.

Toss chicken with 1 tbsp. of the seasoning. 

Add to skillet. Cook and stir 2 to 3 min. or until cooked through.

Add tomatoes, water, tomato sauce, shrimp and remaining 1 tbsp. seasoning; mix well. 

Bring to boil. 

Stir in rice; cover. 

Simmer 5 minutes 

Remove from heat. Let stand 5 minutes. 

Fluff with fork.

Makes 6 servings.

Cook's Note: Omit 1 tbsp. of the Creole seasoning. 

Substitute 1 pkg. (6 oz. each) Grilled Chicken Breast Strips for cooked fresh chicken strips. 

Cook and stir celery, onion, green pepper and chicken breast strips in hot oil until vegetables are tender. Continue as directed.

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ANDY'S JAMBALAYA RECIPE

ANDY'S JAMBALAYA RECIPE

A Bold, Hearty Taste of Louisiana

Few dishes capture the soul of Louisiana cooking like a steaming pot of jambalaya. Andy’s Jambalaya is a deeply satisfying, one-pot meal packed with smoky sausage, tender chicken, juicy shrimp, and perfectly seasoned rice. This recipe balances heat, depth, and comfort—making it ideal for family dinners, gatherings, or whenever you’re craving classic Southern flavor.

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What Makes Andy’s Jambalaya Special?

• Authentic Creole flavor with layered spices

• One-pot simplicity—minimal cleanup

• Customizable heat level

• Perfect for meal prep and leftovers

• Feeds a crowd without fuss

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Ingredients

Proteins

• 1 lb boneless, skinless chicken thighs, diced

• 12 oz andouille sausage, sliced

• 1 lb raw shrimp, peeled and deveined

Vegetables (The Holy Trinity)

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

Pantry & Spices

• 2 cups long-grain white rice

• 4 cups chicken broth

• 1 (14.5 oz) can diced tomatoes (with juice)

• 2 tbsp olive oil

• 1½ tsp smoked paprika

• 1 tsp dried thyme

• 1 tsp dried oregano

• ½–1 tsp cayenne pepper (to taste)

• 1 tsp salt (adjust as needed)

• ½ tsp black pepper

• 2 bay leaves

• 1 tsp Worcestershire sauce

Optional Garnish

• Chopped green onions

• Fresh parsley

• Hot sauce

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Instructions

Step 1: Brown the Sausage

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add sliced sausage and cook until browned and lightly crisp. Remove and set aside.

Step 2: Sear the Chicken

In the same pot, add chicken pieces. Cook until lightly browned on all sides. Remove and set aside with the sausage.

Step 3: Build the Flavor Base

Add onion, bell pepper, and celery to the pot. Sauté for 5–7 minutes until softened and fragrant. Stir in garlic and cook for 30 seconds.

Step 4: Season & Simmer

Add smoked paprika, thyme, oregano, cayenne, salt, black pepper, bay leaves, and Worcestershire sauce. Stir well.
Return chicken and sausage to the pot. Add diced tomatoes, rice, and chicken broth. Stir to combine.

Step 5: Cook the Rice

Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes, until rice is tender and liquid is absorbed.

Step 6: Add Shrimp

Nestle shrimp into the rice, cover, and cook for 5–7 minutes until shrimp are pink and cooked through.

Step 7: Rest & Serve

Remove bay leaves. Let the jambalaya rest for 5 minutes. Fluff gently with a fork and garnish as desired.

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Andy’s Pro Tips for Perfect Jambalaya

• Use chicken thighs instead of breast for juicier results

• Don’t over-stir once the rice is cooking

• For extra smokiness, add a pinch of smoked chili powder

• Prefer Creole style? Tomatoes stay. Cajun style? Skip them.

• Jambalaya tastes even better the next day

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Variations

• Seafood Jambalaya: Add crab meat or crawfish tails

• Spicy Kick: Increase cayenne or add fresh chopped jalapeños

• Turkey or Duck Jambalaya: Swap proteins for a deeper, richer flavor

• Vegetarian Jambalaya: Use vegetable broth and smoked mushrooms

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How to Store & Reheat

• Refrigerator: Store in an airtight container for up to 4 days

• Freezer: Freeze for up to 3 months

• Reheat: Warm gently on the stovetop with a splash of broth

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Final Thoughts

Andy’s Jambalaya is more than a recipe—it’s a celebration of Southern tradition, bold spices, and shared meals. Whether you’re feeding a crowd or cooking for yourself, this dish delivers comfort, flavor, and authenticity in every bite.

OTHER RECIPES

Jambalaya Recipe Ingredients:

• 1/4-1/2 cup vegetable oil
• 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 1 1/2 lbs sausage, cut into 1/4-inch slices
• 2 cups diced ham - recommended
• kosher salt and ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 4 cups onion, chopped
• 2 cups celery, chopped
• 2 cups green bell pepper, chopped
• 1 tbsp minced garlic
• 5 cups chicken stock or water flavored with chicken bouillon
• 4 cups long grain rice
• 2 tbsp kitchen bouquet
• 2 tbsp seasoning salt
• 2 tsp old bay seafood seasoning
• 1 tsp oregano
• 1 tsp thyme
• 2 cups green onions, chopped
• parsley, to taste

JAMBALAYA RECIPE INSTRUCTIONS
Fry the bacon until crisp and/or pork sides till almost charred; remove from pan and set aside. 

Season chicken with salt, pepper, garlic powder and onion powder; brown in hot oil in 8 quart Dutch oven over medium-high heat. Add sausage; cook 5-to-7 minutes.

Remove chicken and sausage from pan; set aside. 

Add onions, celery, green peppers and minced garlic; cook, stirring 7-10 minutes or until vegetables begin to wilt. 

Stir in chicken stock, reserved chicken and sausage, seasoning salt, Kitchen Bouquet, Old Bay seasoning, oregano and thyme. 

Bring to a boil.

Add rice and return to a boil. 

Cover and reduce heat to simmer. 

Cook 10 minutes; remove cover and quickly turn rice from top to bottom completely. 

Replace cover and cook 15 to 20 minutes or until liquid is absorbed and rice is tender. 

Stir in green onions. 

Sprinkle with parsley.

For brown jambalaya, add 1 heaping tbsp. brown sugar to hot oil and caramelize, or make a roux, or use Kitchen Bouquet. 

For red jambalaya, add approximately 1/4 cup paprika or use 1/2 stock and 1/2 tomato juice or V-8 for your liquid. 

For seafood jambalaya, add cooked seafood when rice is cooked....enjoy the Jambalaya recipe 

1. Use 1 cup of rice for every 2 cups of vegetables (onion, celery, bell pepper).
2. Use 1-1/4 cups of liquid for every 1 cup of uncooked rice 1 cup of uncooked rice will make 3 cups of cooked rice.
3. Cook jambalaya for a total of 25 to 30 minutes, stirring well after 10 minutes.

VIDEO:

Louisiana Jambalaya Recipe

Louisiana Jambalaya Recipe

INGREDIENTS

Proteins

• 1 lb andouille sausage, sliced (authentically Louisiana)

• 1 lb boneless chicken thighs, cut into bite-size pieces

• Optional but traditional: ½–1 lb shrimp, peeled & deveined

The Cajun Trinity

• 1 medium onion, diced

• 1 green bell pepper, diced

• 2 ribs celery, diced

Aromatics & Seasonings

• 3–4 cloves garlic, minced

• 1–2 tablespoons Cajun seasoning

• ½ teaspoon smoked paprika

• ½ teaspoon thyme

• ½ teaspoon oregano

• 2 bay leaves

• Salt & black pepper to taste

• Optional: ¼–½ teaspoon cayenne for heat

Rice & Liquids

• 1½ cups long-grain white rice

• 3 cups chicken broth

• Optional for Creole style: 1 can (14.5 oz) diced tomatoes
  (Creole = tomato jambalaya; Cajun = brown jambalaya with no tomatoes)

Oils

• 2 tablespoons vegetable oil or bacon fat for extra authenticity

Garnish

• Green onions

• Parsley

• A splash of Louisiana hot sauce (classic)

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🔥 HOW TO MAKE AUTHENTIC LOUISIANA JAMBALAYA

1. Brown the Sausage

Heat oil in a large heavy pot (Dutch oven preferred).
Sear the sliced andouille sausage until browned on both sides.
Remove and set aside.

The browned bits at the bottom (fond) are the foundation of deep Louisiana flavor.

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2. Brown the Chicken

Season chicken with a little Cajun seasoning.
Add to pot and brown on all sides (doesn’t need to fully cook).
Remove and set aside with the sausage.

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3. Cook the Cajun Trinity

Add onion, bell pepper, and celery to the same pot.
Cook 5–7 minutes until soft and lightly browned.
Add garlic and cook 1 minute more.

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4. Add Seasonings & Optional Tomatoes

Stir in:

• Cajun seasoning

• paprika

• thyme

• oregano

• bay leaves

• (Optional) diced tomatoes

Let the spices bloom for 1–2 minutes.

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5. Add Rice and Broth

Stir in the uncooked long-grain rice so it gets coated in the seasonings.
Add chicken broth and stir everything together.

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6. Return Sausage & Chicken

Add all meat back into the pot.
Bring the mixture to a gentle boil.

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7. Simmer

Lower heat to low, cover the pot, and simmer 20–25 minutes until rice is tender and liquid absorbed.

Don’t lift the lid! Steaming is essential for Louisiana-style rice texture.

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8. Add Shrimp (Optional but Classic)

If using shrimp:

• Add them during the final 5–7 minutes

• Place them on top and cover

• They will steam perfectly

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9. Rest & Fluff

Turn off the heat but keep the pot covered for 10 minutes.
Fluff gently with a fork.

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🌶️ LOUISIANA STYLE NOTES

Cajun Jambalaya (Brown Jambalaya)

• No tomatoes

• Darker color from browning meats heavily

• Smokier flavor

Creole Jambalaya (Red Jambalaya)

• Contains tomatoes

• Slightly sweeter and more saucy

Classic Louisiana Add-Ins

• A little Worcestershire (adds savory depth)

• Extra andouille for smokiness

• Shrimp added at the end

• Hot sauce as a must-serve condiment

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🍽️ SERVING SUGGESTIONS

• Cornbread

• Fried okra

• Simple green salad

• Sweet iced tea

• Hot sauce on the table

OTHER RECIPES

A nice Jambalaya recipe to try !
Jambalaya Recipe Ingredients

* 3 lbs. shrimp shopping list
* 1 lb. smoked sausage (chroizo works good)
* 2 Tbsp. oil
* 1 Tbsp. butter
* 1 cup onions, chopped
* 1 cup green peppers, chopped
* 1/2 cup celery, finely chopped
* 1 16 oz. can tomatoes
* 3 cloves garlic, chopped
* 1/4 cup parsley, chopped
* 2 cups chicken stock
* 1/2 cup green onions, chopped
* 2 bay leaves
* 1 tsp. thyme
* 1 tsp. basil
* 1/8 tsp cayenne pepper (or more, if you so desire)
* 1 tsp. salt
* 1/8 tsp. cloves
* 1/8 tsp. allspice
* 1/2 tsp. chilli powder
* 1 1/2 cups long grain rice

Jambalaya Recipe INSTRUCTIONS
* Peel the shrimp.
* Slice the sausage and saute in oil and butter over low heat for about 5 minutes.
* Add the onions, green peppers, celery and garlic and saute slowly until the vegetables are tender.
* Stir in the tomatoes, seasonings, rice and stock.
* Add the shrimp and bring to a boil. Reduce the heat and cover.
* Simmer for about 25-30 minutes, or until rice is fluffy.
* During the last 5 minutes of cooking add the green onions and chopped parsley...and the Jambalaya recipe Louisiana style is ready to serve..enjoy it !
chicken-jambalaya-recipe i

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