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.

VIDEO:

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

VIDEO:

An Easy Jambalaya Recipe

An Easy Jambalaya Recipe

INGREDIENTS

Proteins

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

• 12 oz smoked sausage (like andouille), sliced into rounds

• ½–1 lb shrimp, peeled & deveined (optional but classic)

Vegetables (The Cajun Holy Trinity)

• 1 medium onion, diced

• 1 green bell pepper, diced

• 2 ribs celery, diced

Seasonings

• 3 cloves garlic, minced

• 1 (14.5 oz) can diced tomatoes

• 1–2 tablespoons Cajun or Creole seasoning

• 1 teaspoon paprika

• ½ teaspoon dried thyme

• ½ teaspoon dried oregano

• 1–2 bay leaves

• Salt & pepper to taste

• Optional heat: ¼ teaspoon cayenne pepper

Rice & Liquids

• 1½ cups long-grain white rice

• 3 cups chicken broth (or stock)

Oils

• 2 tablespoons vegetable oil or olive oil

Garnishes (Optional)

• Chopped green onions

• Chopped parsley

• A squeeze of lemon over the shrimp before serving

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🔥 INSTRUCTIONS

1. Brown the Chicken and Sausage

Heat oil in a large pot or Dutch oven over medium-high heat.
Add chicken pieces, season lightly with Cajun seasoning, and brown for 4–5 minutes.
Remove and set aside.

In the same pot, add the sliced sausage and cook until lightly browned.
Remove and set aside.

Browning builds deep flavor and authentic jambalaya richness.

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2. Sauté the Cajun Trinity

Add onions, bell pepper, and celery to the same pot.
Cook 5–7 minutes until softened and lightly caramelized.

Stir in garlic and cook 1 minute more.

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3. Add Seasonings and Tomatoes

Add:

• diced tomatoes

• remaining Cajun seasoning

• paprika

• thyme

• oregano

• bay leaves

Stir well to coat the vegetables with spices so they bloom and release aroma.

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4. Add Rice and Broth

Pour in the uncooked rice and stir to coat it with the tomato-spice mixture.
Add chicken broth and bring to a gentle boil.

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5. Return Chicken and Sausage

Stir in the browned chicken and sausage.
Reduce heat to low, cover, and simmer 20–25 minutes, or until rice is fully cooked and liquid absorbed.

Avoid lifting the lid too often—steam cooks the rice.

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6. Add Shrimp (Optional but Recommended)

If using shrimp, place them on top of the hot jambalaya during the last 5–7 minutes of cooking.
They will steam perfectly without overcooking.

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7. Rest and Fluff

Turn off heat and let the jambalaya rest 5–10 minutes with the lid on.
Fluff gently with a fork.

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🌶️ FLAVOR TIPS & VARIATIONS

Add More Heat

• Extra Cajun seasoning

• A few shakes of hot sauce

• Red pepper flakes

More Creole-Style (With Tomato Flavor)

Add 1–2 additional tablespoons tomato paste.

More Cajun-Style (Less Tomato)

Reduce diced tomatoes to half a can or omit them entirely.

Seafood Version

Replace chicken with:

• 1 lb firm white fish chunks

• extra shrimp

• crab meat stirred in at the end

Smoky Version

Use andouille sausage and add a pinch of smoked paprika.

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🍽️ SERVING SUGGESTIONS

• Side of cornbread

• Simple green salad

• Garlic bread

• Fresh lemon wedges

OTHER RECIPES

A nice Jambalaya recipe to try !

Jambalaya recipe Ingredients
* 8 tbsp olive oil
* 4 cloves of garlic
* 1 onion
* 3 peppers
* a good handful of chorizo, chopped
* 450g/1 lb chicken pieces, on or off the bone
* 2 chopped Scotch Bonnet or other chilli peppers, 1 red, 1 yellow
* 500g/1 lb 1oz long grain rice
* 2 tbsp Cajun spices
* 2 pints chicken stock
* 1 tsp chilli powder
* 2 tbsp turmeric
* mixed vegetables, e.g. carrots, peas, green beans, sprouts, courgettes. I often just buy the mixed frozen ones to keep it cheap!
* 450g/1 lb king prawns
* salt and ground black pepper

Jambalaya recipe INSTRUCTIONS 1. 

Heat the oil in a large pan and add onion, chopped peppers, garlic, chorizo and chicken pieces then cook for around 8 minutes.
2. Add the chillis.
3. Add the rice and stir. Add the chilli powder, turmeric and Cajun spices and mix in well.
4. Add the chicken stock and bring to a simmer.
5. Add the mixed vegetables and bring to the boil then turn the heat down to a simmer.
6. Once the rice has swollen and is part-cooked, add the prawns or crayfish.
7. Simmer for about 45 minutes to an hour and then season with salt and pepper to taste. The Jambalaya recipe is ready to serve...enjoy it !
bubbas-jambalaya recipe

VIDEO:

Chicken Jambalaya I

Chicken Jambalaya I

Here's a longer, mouth-watering Chicken Jambalaya recipe that's sure to become a favorite.

Ingredients:

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup long-grain rice
1 large onion, diced
1 bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
2 tsp Cajun seasoning
1 tsp dried thyme
2 bay leaves
Salt and pepper, to taste
2 tbsp olive oil
8 oz Andouille sausage, sliced
Fresh parsley, chopped (for garnish)
Green onions, sliced (for garnish)

Instructions:

Brown the Sausage and Chicken: Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add sausage and cook until browned, about 5 minutes. Remove and set aside. Add chicken and cook until browned, about 5-7 minutes. Remove and set aside with sausage.
Soften the Veggies: Add remaining 1 tbsp olive oil to the pot. Add onion, bell pepper, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
Add Seasonings and Rice: Stir in Cajun seasoning, thyme, and bay leaves. Add rice and cook for 2 minutes, stirring constantly.
Add Liquids and Protein: Add diced tomatoes, chicken broth, browned sausage, and chicken. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked.
Serve: Remove bay leaves. Fluff jambalaya with a fork. Garnish with parsley and green onions. Serve hot ruthkitchen.com.

Tips and Variations:

Use boneless, skinless chicken thighs for tender and juicy meat.
Adjust Cajun seasoning to your desired spice level.
Add other veggies like okra or corn for added flavor and nutrition.
Serve with crusty bread or over rice for a filling meal.

Enjoy your delicious Chicken Jambalaya!

OTHER INGREDIENT

A nice jambalaya recipe to try !
Jambalaya recipe INGREDIENTS

* 2 tablespoons butter
* 1/3 cup chopped celery
* 1/4 cup chopped onion
* 1/4 cup chopped green bell pepper
* 1 (14.5 ounce) can diced tomatoes
* 1 1/2 cups chicken broth
* 2/3 cup white rice
* 1 teaspoon dried thyme
* 1/2 teaspoon garlic salt
* 1/4 teaspoon ground black pepper
* 1/2 teaspoon hot pepper sauce
* 1 bay leaf
* 2 cups cooked, cubed chicken meat

Jambalaya recipe INSTRUCTIONS

1. Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf.
2. Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and the Jambalaya recipe is ready to serve hot. Enjoy !
easy-cajun-jambalaya.

VIDEO:

Cabbage Jambalaya Recipe

Cabbage Jambalaya Recipe

Cabbage Jambalaya Recipe

Ingredients:

1 lb smoked sausage (Andouille or kielbasa work well), sliced
1 large onion, chopped
2 cloves garlic, minced
1 large cabbage, chopped
1 can diced tomatoes (14.5 oz)
1 cup uncooked rice
2 cups chicken broth
1 tsp paprika
1 tsp dried thyme
Salt and pepper, to taste
Hot sauce, optional

Instructions:

Cook sausage in a large pot over medium-high heat until browned. Remove and set aside.
Add onion and garlic to the pot; cook until softened.
Add cabbage and cook until wilted.
Add rice, chicken broth, diced tomatoes, paprika, thyme, salt, and pepper. Stir well.
Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked.
Stir in cooked sausage and serve hot!

OTHER RECIPES

A nice jambalaya recipe to try !

Jambalaya Recipe INGREDIENTS

* 1 pound ground beef
* 1 pound smoked sausage, cut into 1/4 inch slices
* 1 onion, chopped
* 3 stalks celery
* 1 clove chopped garlic
* 1 medium head cabbage, chopped
* 1 (14.5 ounce) can stewed tomatoes
* 14 1/2 fluid ounces water
* 1 cup uncooked rice
* garlic salt to taste

Jambalaya Recipe INSTRUCTIONS
1. In a large stock pot over medium high heat, combine ground beef, smoked sausage, onion, celery and garlic. Cook until beef is evenly brown. Stir in cabbage, tomatoes, water and rice. Season with garlic salt. Bring to a boil, then reduce heat to low. Cover and cook for 35 to 40 minutes, or until rice is done. The jambalaya recipe of cabbage is ready to serve...!
Chicken-Jambalaya recipe-I

VIDEO: