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Juicy Jambalaya
This is a delicious one-pot meal. Chicken is simmered with rice, smoked sausage, carrots, green pepper and seasonings. It's the perfect winter dish to be enjoyed all year round.
Ingredients
Serves: 12
- 8 skinless, boneless chicken breast fillets, diced
- 1.5 litres chicken stock
- 575g long grain white rice
- 450g smoked sausage, sliced
- 4 tablespoons vegetable oil
- 1 green pepper, seeded and chopped
- 1 small onion, finely chopped
- 4 carrots, thinly sliced
- 2 sticks celery, thinly sliced
- 150g fresh mushrooms, sliced
- 1/4 teaspoon cayenne pepper or to taste
- salt and pepper to taste
Method
Prep:15min ›
Cook:25min ›
Extra time:40min ›
Ready in:1hr20min
- Heat oil in a large soup pot over medium heat. Add onion and cook, stirring frequently until soft. Add the chicken and continue cooking and stirring so that it does not stick. When the chicken is browned, add the carrots, celery, mushrooms, pepper and sausage.
- Pour in the stock and bring to the boil. Add the rice and season with cayenne, salt and pepper. Cover and cook over low heat for 20 minutes, until rice is tender and stock has been absorbed.
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Reviews & ratings
Average global rating:
(97)
Reviews in English (82)
Entire family, including 12-year-old son and 8-year-old daughter cleaned their plate. My wife and I had two helpings. Sized recipe for 6 servings and there was plenty left over. Took others suggestions and cut broth back to 2-1/2 cups from 3, added a can of diced tomatoes including juice, added 3 large cloves of garlic (minced), added 1/2-lb. small/medium frozen shrimp (last 10 minutes), substituted turkey kielbasa for smoked sausage, and substituted chopped baby bella mushrooms for canned. Sauteed bell pepper, onion, carrots (chopped), celery, mushrooms, & garlic until onions were soft. Added kielbasa and tomotoes after chicken was browned/cooked mostly through. A definite keeper in our family. Very rare when all agree the food was good. Thanks everyone for the great suggestions. - 20 Feb 2007 (Review from Allrecipes US | Canada)
This recipe tastes fine, but it is very far from any recipe I have ever used to make traditional cajun jambalaya. I'm originally from Lafayette, La in the heart of cajun country so I have eaten Jambalaya my entire life. It tastes good, but it isn't jambalaya. - 20 Feb 2007 (Review from Allrecipes US | Canada)
I read the reviews yesterday and thought that the recipe was simple enough so I tried it last night. I'm pretty sure it took me more than 15 minutes of prep time, but I agree with the other reviews that this meal went over well with my husband and kids. I did follow other reviewers' leads and made my own adjustments, chopping the carrots instead of slicing and sauteing them with the green peppers, celery, onion, and of course lots of garlic. Then I added the chicken. I too added a can of diced tomatoes with the juice, cutting back on the broth. I tend to like things a little more seasoned and spicy, so next time I think I would add a tablespoon of cajun seasoning after adding the chicken and use andouille sausage instead of smoked. But all in all with some steamed broccoli on the side, it was a pretty good meal. - 29 Nov 2006 (Review from Allrecipes US | Canada)
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