Does any one have an easy Jambalaya recipe?

6 Answers

  • 1 decade ago
    Favorite Answer

    Easy Jambalaya

    2 c. white rice

    1 lb. boneless, skinless chicken

    breasts or thighs, cubed

    1 lb. smoked sausage

    1/2 c. green onion, chopped

    1 (6 oz.) can tomato sauce

    1 can French onion soup

    1 can consomme

    6 Tbsp. margarine

    1 bay leaf

    1 green pepper, chopped

    1 Tbsp. parsley

    Tony Chachere seasoning to taste

    Combine everything in a heavy pot. Cover and bake at 350F for 1 hour and 15 minutes.


  • 4 years ago

    You can cook this Jambalaya on high for 3-4 hours in a crock pot.....Good Luck! Crock Pot Jambalaya 6-8 servings click to change U.S./Metric measurement system or number of servings time to make 7½ hours 30 min prep Change to: servings US Metric 12 ounces boneless skinless chicken breasts, cut into 1 inch cubes 1 lb andouille sausages, cut into chunks (may use smoked sausage) 2 bell peppers, chopped 2 celery ribs, chopped 1 onion, chopped 3 garlic cloves, minced 1 (15 1/2 ounce) can diced tomatoes, undrained 1/3 cup tomato paste 1 (15 1/2 ounce) can beef broth 3 tablespoons chopped parsley 2 teaspoons dried basil 1 1/2 teaspoons dried oregano 1 tablespoon hot sauce (may use Tabasco) 1 1/2 teaspoons salt 1 lb shrimp, peeled and deveined 4 cups hot steamed rice (amount approximate, based on your serving size) Not the one? See other Crock Pot Jambalaya Recipes * Crock Pot Main Dish * Cajun Main Dish * Chicken Breasts Main Dish * Mardi Gras/Carnival Main Dish * Low Calorie Main Dish 1. Place all ingredients except shrimp and rice in crock pot. 2. Cover and cook on low for 7-8 hours or on high for 3-4 hours, or until chicken is cooked through. 3. During the last 30 minutes of cooking, stir in shrimp and cook covered, until shrimp are curled and opaque (and chicken is cooked as well). 4. Serve mixture over hot steamed rice.

  • 1 decade ago

    Beings from Louisiana we use pork as a meat base for Jambalia. In a 5 qt. roasting pot Brown two pounds of cubed boneless pork that has been seasoned for about an hour.

    Add 1 lb. smoked sausage after meat starts to juice and brown add 1-cup of chopped onions, 1/2 cup of chopped bell pepper and 2 tbs of chopped garlic..........cook all of the above down until onions are soft and you have enough liquids to supply a gravy for when the rice is added.Cook at least three cups of rice and add to the mixture..If it is dry add a little water or chicken broth to make the jambalia moist.reduce heat and let the gravy soak into the rice stiring occasionally. Serve with garlic bread, sweet corn and your favorite salad to round off your meal.

  • Anonymous
    1 decade ago
  • How do you think about the answers? You can sign in to vote the answer.
  • Anonymous
    1 decade ago


    Read Reviews (209)

    Review/Rate This Recipe


    PREP TIME 15 Min

    COOK TIME 30 Min

    READY IN 45 Min

    SERVINGS (Help)



    INGREDIENTS (Nutrition)

    2 teaspoons olive oil

    2 boneless skinless chicken breasts, cut into bite-size pieces

    8 ounces kielbasa, diced

    1 onion, diced

    1 green bell pepper, diced

    1/2 cup diced celery

    2 tablespoons chopped garlic

    1/4 teaspoon cayenne pepper

    1/2 teaspoon onion powder

    salt and ground black pepper to taste

    2 cups uncooked white rice

    4 cups chicken stock

    3 bay leaves

    2 teaspoons Worcestershire sauce

    1 teaspoon hot pepper sauce

    Add to Recipe Box

    My folders:

    Add to Shopping List

    Add a Personal Note


    Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, 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.


Still have questions? Get your answers by asking now.