Easy Cajun jambalaya

    45 min

    I have always loved Cajun foods but my wife doesn't like the spice - so I made my traditional Jambalaya without the heat. Everyone loved this recipe and I hope you will too.

    645 people made this

    Serves: 6 

    • 1 dessertspoon olive oil
    • 2 skinless, boneless chicken breast fillets - cut into bite-size pieces
    • 225g (8 oz) kielbasa or Polish sausage
    • 1 onion, diced
    • 1 green pepper, diced
    • 2 stalks celery, diced
    • 10 cloves garlic, chopped
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon Cajun seasoning
    • salt and freshly ground black pepper to taste
    • 375g (13 oz) uncooked white rice
    • 1L (1 3/4 pints) chicken stock
    • 3 bay leaves
    • 1 dessertspoon Worcestershire sauce
    • 1 teaspoon hot pepper sauce

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat oil in a large pot over medium high heat. Sauté chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, green pepper, celery and garlic. Season with cayenne, Cajun seasoning, salt and pepper. Cook 5 minutes, or until onion is tender and translucent.
    2. Add rice to the pot, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.


    Kielbasa is available at your local Polish deli. If you can't find kielbasa or Polish sausage, use any other type of sausage you wish.

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    Reviews in English (561)


    Its a place to find any recipe and many variations, thank you  -  12 Jan 2015


    My family loves this recipe!! The only thing I do differently is to add 2-3 cans more of chicken broth, otherwise it is extremely pasty. It is pretty spicey but you can adjust that as well to your own tastes. It's easy and makes enough to freeze for later use.  -  25 Nov 2001  (Review from Allrecipes US | Canada)


    I have been using this recipe since I found it on allrecipes.com a couple of years ago. This is a wonderful recipe by itself or used as a base. In the numerous times I have made this, I have added tomato sauce, extra garlic, and shrimp. My only suggestion, is if you have a tough time cooking the rice without making it sticky (a problem I always have), cook the rice separately and add it to the other simmered ingredients when it is done. Thanks for a great recipe!  -  20 Jun 2005  (Review from Allrecipes US | Canada)