Juicy Jambalaya

Juicy Jambalaya


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This Cajun classic has wonderful flavors that blend so well and melt in your mouth. It's a great meal on busy nights and is even better the next day.

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Serving Size / Yield

6-8 servings


  • 1/2 lb. Chaurice sausage
  • 1 lb. Andouille sausage
  • 1 lb. boneless skinless chicken breast
  • 2 C. chopped onion
  • 1 green pepper, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, chopped
  • 1 (28 oz.) can diced tomatoes in juice
  • 2 C. raw rice
  • 3 C. chicken stock
  • 3/4 lb. diced smoked ham
  • 4 green onions, sliced
  • 1/4 C. chopped parsley
  • 1/2 lb. shrimp, raw (tails removed)
  • 1/2 tsp. thyme
  • 2 Tbs. cajun seasoning
  • 3 bay leaves
  • 1/8 tsp. salt
  • 1/8 tsp. pepper

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Sauté chaurice (or another spicy sausage), Andouille, and chicken, adding oil if necessary, for several minutes, until cooked. Add the onions to the same oil, cook them thoroughly, then add the bell pepper and celery. Cook until tender. Add bay leaf and thyme. Add the rice and stir until coated in the oil. Add the tomatoes, chicken stock, garlic, and ham. Bring the mixture to a boil. Cover and let simmer about 30 minutes or until rice is cooked. Before serving, add the green onions, shrimp, and parsley.

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