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!
Ingredients
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
http://www.InDianesKitchen.com
Ingredients
- 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
Directions
- In a Dutch oven or large saucepan over medium heat add 1 Tbsp of oil, chicken and sausage.
- Add the salt and pepper then stir. Cook for about 3 minutes until the meat is hot and just turning brown.
- Remove the meat from the pan and set aside.
- In the same pan add the other 1 Tbsp of oil, onions, celery, green pepper and garlic.
- Cook over medium heat until the vegetables are a crisp tender.
- Add the rice, cayenne pepper and chicken broth to the vegetables then stir.
- Add the chicken and sausage then stir.
- Bring to a boil, cover and turn to low heat. Cook for 30 minutes.
- Remove from the heat and add the tomato and green onions. Cover and let sit a few minutes then serve.
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Categories: Chicken, Rice, Sausage/Kielbasa, Vegetables/Slaws/Salads
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Thanks!
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.
Looks really yummy
Thank you so much!
I love Jambalaya. We eat it quite often. YUMMY!
Thank you! This was my first time making it.
It looks great!
😍
Another favorite! That’ll warm ya up on a cold day.
Oh yes indeed! The flavor of the rice was fabulous! Thanks!
Looks great! I love jambalaya but don’t eat pork or beef. Do you think I could substitute the kielbasa for chicken sausage? Thanks!
Absolutely or seafood. The meat is already cooked so you can add whatever you want.
Hmmmmm,, “Louisiana” jambalaya,,, huh?
Is it close? It tasted really good! I know it should be seafood but this was my version…lol
No, it doesn’t have to be seafood. A lot of people make jambalaya with just sausage. Or maybe chicken and sausage. And if it tasted good that’s all that matters!
Whew thought I may have blew that one…lol
If you can find andouille sausage that would be more authentic.
Yes we have that and I love it! My husband picked up the sausage for me so I had to go with kielbasa. I will add that to my recipe…thanks!
Looks like a great recipe. I will definitely give it a try. Many thanks Sebby
Thank you Sebby and enjoy because it was so delicious!
I’ve never made jambalaya but I love it. Definitely want to try this one!
This was my first time and my husband and I both loved it! Definitely give it a try it was so worth it!
Thanks!
Looks amazing!
Thank you Erica we loved it!
I am from Louisiana and your Jambalaya looks very tasty 😋.
Oh thank you!!! This was my first time making it and I was hoping I was on track with the recipe. I just know it was fabulous!
Nice
Thanks Dan!
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.
Thanks Linda! I never heard of Fishbones. I’ll have to check it out the next time I go that way.
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.
Looks delicious!
Thank you!
Curious why you used Kielbasa instead of andouille sausage.
LOL because my husband did the grocery shopping. It will be andouille next time!
That’s precious! LOL
Looks delicious!!
Thank you!
This is another dish that I’ve never tried, but it looks and sounds delicious. Thank you for sharing, Diane!
I prefer it with andouille sausage because I like it spicy but I didn’t have any so I added more spice. You’re very welcome Kellye!