Jambalaya

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large fryer; 3 c. rice; 3 large onions; 1 lb. sausage; salt to taste; crushed red pepper to taste; black pepper to taste; 3 Tbsp. Kitchen Bouquet; 3 Tbsp. minced garlic; 6 c. chicken stock; 1 small can mushrooms

Eats Now Editorial Team · 1292 kcal · Meat & Poultry

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Jambalaya – a delicious recipe with fryer, rice, onions, sausage, salt, red pepper. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 large fryer
3 c. rice
3 large onions
1 lb. sausage
salt to taste
crushed red pepper to taste
black pepper to taste
3 Tbsp. Kitchen Bouquet
3 Tbsp. minced garlic
6 c. chicken stock
1 small can mushrooms

1
Boil and debone large fryer.
2
Cut sausage in 1/2-inch pieces. Save stock fryer boiled in.
3
Cut up onions and saute in large pot (6-quart size) until tender; add sausage, garlic and mushrooms. Cook until tender.
4
Add chicken stock and water; bring to a boil. Add chicken and season to taste.
5
Add Kitchen Bouquet.
6
Add rice and cook until rice is done.
7
Stir occasionally.

1292

kcal

Calories

Fat

153

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large fryer, 3 c. rice, 3 large onions, 1 lb. sausage, and more.

Yes, Jambalaya falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1292 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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