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Chicken Jambalaya

Chicken Jambalaya
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 1 1/2 pounds chicken breast and thigh meat, boneless and skinless, cut into chunks
  • 2 TBLS vegetable oil
  • 3/4 pound sweet Italian link sausage, sliced in 1/4 inch rounds
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green peppe
  • 2 tsp chopped garlic
  • 2 1/2 cups chicken stock
  • 1 heaping tsp purchased Cajun Seasoning Mix, or to taste
  • 2 cups long grain rice
  • 1/2 tsp salt, or to taste
  • 1/2 tsp fresh ground pepper, or to taste
  • 1 cup chopped green onions and/or tomatoes (optional)



1 In large Dutch oven, warm oil.

2 Add chicken and sauté over medium high heat until browned. Add sausage to pot; sauté with chicken. Remove both from pot.

3 Add onions, celery, green pepper and garlic; sauté until tender, about 9-10 minutes. If making red jambalaya, add paprika.

4 Return chicken and sausage to pot.

5  Add stock (or stock and tomato juice, or Bloody Mary mix if making red jambalaya) and Cajun seasoning and bring to a boil.

6 Add rice and return to boil.

7 Cover and reduce heat to simmer. Cook 25 minutes.

8 After 10 minutes of cooking, remove cover and quickly turn rice from top to bottom completely. Continue cooking for remaining time.

9 Season with salt and pepper to taste. Add green onions and chopped tomatoes, if desired.

Source: National Chicken Council