Louisiana Jambalaya


This is my version of Louisiana Jambalaya. I used rotisserie chicken and smoked kielbasa (or andouille) instead of seafood. There are so many wonderful vegetables in this dish that are combined with the meat and rice….. you have to try it! It has a kick with the pepper and cayenne pepper but just enough to taste delicious!






In a Dutch oven pan over medium heat

add 1 Tbsp oil, chicken and sausage.

Add the salt and pepper then stir.

Cook the meat for about 3 minutes

until it is hot and it just starts to brown.

Remove meat from the pan and set aside.



Add the other 1 Tbsp of oil to the same

pan. Add the celery, the regular diced

onions, green pepper and garlic.

Cook over medium heat until

the vegetables are crisp tender.



Add the rice, cayenne pepper and

chicken broth to the vegetables and stir.



Add the chicken and sausage.



Stir and bring to a boil. Cover, turn

to low heat and simmer for 30 minutes.



Remove from the heat and add

the tomato and green onion.

Gently toss to combine. Put the lid

back on and let sit for a few minutes.



Place in a bowl and serve.


Louisiana Jambalaya




  • 2 cups cooked rotisserie chicken, cut into 1” pieces
  • 14 oz smoked kielbasa or andouille, sliced into 1/4” pieces
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp vegetable oil, divided
  • 2 medium onions, peeled and diced
  • 1 green pepper diced, top and insides removed
  • 1 cup celery, diced (about 2 stalks)
  • 1 clove garlic, minced
  • 2 cups long grain rice, uncooked
  • 1/4 to 1/2 tsp cayenne pepper
  • 4 cups chicken broth
  • 1 medium tomato, diced
  • 1 cup sliced green onions, white and green part


  1. In a Dutch oven or large saucepan over medium heat add 1 Tbsp of oil, chicken and sausage.
  2. Add the salt and pepper then stir. Cook for about 3 minutes until the meat is hot and just turning brown.
  3. Remove the meat from the pan and set aside.
  4. In the same pan add the other 1 Tbsp of oil, onions, celery, green pepper and garlic.
  5. Cook over medium heat until the vegetables are a crisp tender.
  6. Add the rice, cayenne pepper and chicken broth to the vegetables then stir.
  7. Add the chicken and sausage then stir.
  8. Bring to a boil, cover and turn to low heat. Cook for 30 minutes.
  9. Remove from the heat and add the tomato and green onions. Cover and let sit a few minutes then serve.





  1. Hi Diane! I made Jambalya this week too! It was my first time. The recipes between the both of us are very similar. I liked it. My mom said it was dry on the 2nd day. But I said she should’ve added some water or broth to rehydrate it while cooking. How was yours on the 2nd day?

    • Him Kim! Mine was fine on day 2….I love leftovers! The recipe I adapted this from called for 2-1/2 cups of broth. I used 4 cups. Whenever I cook rice I always double the liquid. I hope that helps Kim.

  2. Looks delicious – I haven’t had Cajun food in years. We used to have Fishbone’s a great Cajun food restaurant in downtown Detroit when I worked there and they had the best Jambalaya.

      • I’ve not been to the one in Detroit since before my boss and I left the Firm. It was quite a walk to get there and impossible to get in/out on a regular lunch hour so we only went for special staff events like marriage or baby showers or going away parties. They are known for their Cajun food.

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